“Why” we can hear you asking, “would anyone want to know how to make sous vide rice??” In fact, we hear that all the time. Yes, rice is easy to make, be it in a rice cooker, Instant Pot, or stove top. But read on.

Here’s the thing: while sous vide cooking is known for its slow, steady pace (it is, after all, the tortoise of cooking which, we suppose, makes the microwave the hare of cooking), for a reason which we can only ascribe to alchemy or magic, cooking rice sous vide takes not a whole lot more time than does cooking it in a pot on the stove! And you get the added benefit of being able to drop the bag o’ rice into the water, and then walking away!

But that’s not all – where cooking rice this way really shines is when you are already making something with your sous vide set up. So, for example, here at Chez Casa, when we make our Asian Coconut Aminos Tofu, our Sesame Chili Tofu, or our Tofu in Peanut Sauce (all sous vide recipes), we just throw in a bag of rice for the last 30 minutes alongside the tofu, and the rice, perfectly cooked, is ready right when the tofu is!

It just doesn’t get any easier than that – dish out the rice, spoon the tofu on top, and then pour the sauce in which the tofu cooked over both, and you have yourself a meal!

And perhaps the craziest thing of all is that sous vide rice turns out perfectly every single time! That’s because the rice:water ratio is completely controlled, and is in perfect harmony – there is no evaporation of water to worry about, no fluctuations in temperature. Just perfect rice in half an hour (white rice) or forty-five minutes (brown rice).

Here’s how to do it. (By the way, be sure to check out our two sous vide tips, involving gravity and magnets, which are contained within the Asian Coconut Aminos Tofu recipe.)

Perfect Sous Vide Rice Recipe