Sous Vide Coconut Congee with Cinnamon and Sugar

Congee, a Chinese rice pudding, is easy to make with the Anova Sous Vide Precision Cooker. This sweet cinnamon and sugar variation — which is vegan and naturally gluten-free — is one of our new favorite desserts.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:45

Recipe Time: 01:30

Temperature : 190F / 87.8C

Ingredients

• 1 cup (237 ml) short-grain rice
• 4 cups (946 ml) water
• 4 cups (946 ml) coconut milk
• 1 cup (237 ml) sugar
• 1 tablespoon (15 ml) pumpkin pie spice
• Kosher salt

Directions

1. Set the Anova Sous Vide Precision Cooker to 190°F.
2. Seal rice, water, coconut milk, sugar, and pumpkin pie spice in a zip or vacuum bag and cook for 1.5 hours.

Finishing Step

1. Remove the congee and season with salt.