“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!
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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!
Thank you! ❤️
*Receipts will come from ISIPP.
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
1 cup rice (white or brown – we get both from Costco, they have great prices on organic rice!)
1 cup water for white rice or 1 1/4 cup water for brown rice
1 Tablespoon vegan butter or 1 Tablespoon oil (sesame, peanut, neutral, whatever you like depending on with what you will be serving the rice)
Salt and pepper to taste
Note: Feel free to experiment with adding whatever other herbs or spices you would like!
Put the rice, butter or oil, salt, and pepper in the vacuum bag.
Add the water to the bag, and seal the bag (use the gravity tip for sealing bags with liquid in them).
Sous vide at 200° for one-half hour (white rice) or 35 minutes (brown rice). If you are cooking the rice at the same time as any of our tofu recipes it’s fine to bump the temperature up to 200° when you put the rice in (the tofu recipes generally call for cooking at 180°).
When the cooking time is up remove the bag of rice from the water, and let cool a bit, until it’s not too hot to handle. Then cut open the top of the bag to break the vacuum seal and to let air into the bag, but do not remove the rice yet. Massage the rice through the bag by squishing it between your thumb and fingers to break up any clumps and separate the grains.
Open the bag and serve your perfectly cooked rice!
Perfectly Cooked Sous Vide Rice (Cat Not Included)
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