Rice is Nice – Sous Vide makes it simple


It’s National Rice Month and in honor of this budget friendly staple, we’d like to offer some easy ways to please the palate with almost no hands on time!

rice sous vide

Try this one for Vegetable Risotto. If you’re eager for something a little more challenging, but still simple, try this one, from our Chef Ambassador, Josh Horrigan, for Sweet Corn Risotto with Diver Scallops, or if garlic anything is what melts your butter, give this one a shot…

Garlic Cheese Risotto
Serves 4


  • 1 cup (90 g) Arborio rice
  • 1 teaspoon(5 ml) extra virgin olive oil
  • 2 tablespoons (30 ml) roasted minced garlic (jarred)
  • 3 cups (720 ml) chicken or vegetable broth
  • 1 sprig fresh rosemary, leaves only, minced
  • Salt and pepper to taste
  • 1/3 cup grated Romano cheese



  1. Fill and preheat the SousVide Supreme to 183F/83C.
  2. Put all ingredients, except the cheese, into a zip-closure cooking pouch.
  3. Use the displacement method (Archimedes Principle) to remove the air and zip the seal.
  4. Submerge the pouch and cook for 45 minutes.
  5. Open the pouch, fluff the rice with a fork, and transfer to a warm serving bowl.
  6. Stir in the cheese and serve.
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  1. Nelda Larriva says:

    Arborio rice is an Italian short-grain rice. It is named after the town of Arborio, in the Po Valley, where it is grown. When cooked, the rounded grains are firm, creamy, and chewy, due to its higher amylopectin starch content;[1] thus, it has a starchy taste but blends well with other flavours. It is used to make risotto, although Carnaroli, Maratelli and Vialone Nano are sometimes used to prepare the dish. Arborio rice is also used for rice pudding.`

  2. I don’t use Zip bag at the moment, is it possible do this recipe using the normal vacuum bag?
    Yes, you can do, but you have to be very, very careful not to suck liquid up into the pump. It helps to have a friend assist you.

    SousVide Supreme responds: Yes you can do it, but you have to be very very careful not to suck liquid up into the pump of the machine. That’s why we don’t recommend trying to seal liquids using a clamshell suction vacuum sealer. The Zip Pouches are available in Europe and certainly through our website online. That’s by far the easiest way. If you wish to try it with a vacuum sealer, you can, but you have to be very quick to manually seal the pouch before liquid sucks into the machine and damages the pump. It’s also easier if you have someone

    1) Fill the pouch with the ingredients.
    2) Elevate the vacuum sealer higher than the counter by about 5 or 6 inches (12 to 15 cm or so) — put it onto an upside down saucepan or pot or box. Make sure it is secure and stable. This elevation makes gravity work for you and makes it a bit harder for the liquid to climb.
    3) Carefully guide the open top of the pouch (without spilling) into the sealer and position the open edges properly in the vacuum channel, being careful not to cover the suction portal.
    4) Close and lock the lid securely (with one hand at a time, still holding the pouch, unless you have help to close it for you while you hold the pouch) and then once locked in place on both sides, raise the vacuum sealer straight up, letting the filled pouch hang down below it and hit the Vacuum Seal button. Watch carefully as the air evacuates and quickly hit the Seal button as soon as the pouch just begins to collapse around the food, but before the liquid gets sucked up into the chamber.
    5) Let the pouch seal and then carefully lay it all down on the counter. Hit the seal button once more to be sure the seal is secure.
    6) Open the lid and inspect the seal to be sure it is a good seal all the way across.

  3. Your water to rice ratio is way off. Watch this YouTube video from ATK.
    Any rice sous vide should be 1 to 1 ratio.

  4. SousVide Supreme Author says:

    Feel free to do it however you feel works best for you, but with arborio rice, we’ve done it this way multiple times with the 2-1/2 to 1 ratio and it comes out nicely.

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