Sous Vide Rice

It is really inspiring reading Michale Laiskonis’ Workbook blog. I make it a point to visit the blog and save any new recipe to my collection. You never know when I might need to make a fizzy tablet or a blue corn soda. Not today though. Today, I am posting about another sweet treat done a bit differently. I’ve been experimenting with cooking Sous Vide for a couple months now so when I saw the post about parcooking Arborio rice at 65 C degrees, I had to give it a shot. The idea is that the rice is cooked until the starches gelatinize, but the kernels are not soft yet. The grains are then held until service time where they can be transformed into a risotto or as Laiskonis’ did, into a rich an velvety rice pudding.

Rice Pudding with dried apricots and vanilla bean, served with mangoes and mint.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s