Tag Archives: sous vide rice

Mexican Rice

Serves 12 INGREDIENTS 8 cups (2 quarts/1.9 liters) chicken or vegetable stock 3 cups (630 g) uncooked medium or long-grain white rice 3 tablespoons Enchilada Spice* (recipe follows) 1 red bell pepper, stemmed, seeded, and finely diced 1 green bell pepper or large pasilla or poblano, stemmed, seeded, and finely diced DIRECTIONS Fill and preheat the sous vide supreme to 183F/82C Into each of two large (gallon/3.8 liter) zip-closure cooking pouches, put half the water and half the rice. Season each pouch with half the Enchilada Spice and add half the diced peppers. Use the displacement method (Archimedes’ Principle) to … Read More

Paella Sous Vide

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 2-4 INGREDIENTS 8 jumbo shrimp, peeled and de-veined 2 roasted piquillo peppers, divided use 3-1/4 teaspoon (16.25 ml) sea salt, divided 1 teaspoon (5 ml) dried oregano 1 teaspoon (5 ml) smoked sweet paprika ¾ teaspoon (3.5 ml) freshly ground black pepper 4 chicken thighs, with bone and skin 2 links Spanish chorizo, thickly sliced 1 small yellow onion, peeled and diced 2 large garlic cloves, peeled and minced 1 small red bell pepper, stemmed, seeded, and diced 7 ounces (207 ml) canned peeled and crushed tomatoes 1 cup (211 g) … Read More

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! 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 INGREDIENTS 1 cup (90 g) Arborio rice 1 teaspoon(5 ml) extra virgin olive oil 2 tablespoons (30 ml) roasted minced … Read More

Mardi Gras Red Beans ‘n’ Rice

Serves 4 INGREDIENTS For the red beans and rice 1/2 pound (226 g) dried red beans, soaked overnight, rinsed, and drained 1 quart (0.9 l) vegetable stock or water 1/2 pound (226 g) Andouille sausage, sliced 1/2 pound (226 g) cooked ham steak, diced 1/2 large Vidalia onion, peeled and diced 1/2 bell pepper, peeled, seeded, and chopped 4 cloves garlic, peeled and chopped 1/2 teaspoon (2.5 ml) ground black pepper 1/2 teaspoon (2.5 ml) Creole seasoning 1 chipotle pepper in adobo, chopped For the sauce 1 cup (210 g) medium-grain rice 3 cups (720 ml) mushroom stock 1/2 teaspoon … Read More