Last night I was getting everything ready to make Rita’s dog food today and I needed rice. I had seen in the millions of blogs I was reading about sous vide that I could make rice using it.
The recipe I saw was for rice, water, salt and a bit of butter. Since it was for Rita, I left off the salt and butter.
It’s equal amounts of rice and water, 190 degree temp for 30 minutes. The rice was perfect!
I used a zipper bag and the water displacement method to get the air out because it’s so hard to vacuum seal something with that much liquid. I couldn’t get the sous vide up to 190. The highest it would go was about 185 so I cooked it about 40 minutes. I figure Rita wouldn’t complain if it wasn’t just right.
When I lifted the bat out of the water, I was afraid I had one big sticky clump of rice but the recipe said to dump it in a bowl and fluff it with a fork. I did and it was perfect. The grains of rice separated nicely – not gummy at all.
I threw the bag away – no pot to wash! What more could a rice loving cook ask for?
Becky Louise Rhodes says
You weren’t wrong with the smoker you recommended years back so I ordered the sous vide from Amazon. Looking forward to learning how and when to use it,
Judy Laquidara says
Thank you for trusting me!