Sous Vide Sweet Corn Congee with Shrimp and Scallions

Congee, a Chinese rice pudding, is easy to make with the Anova Sous Vide Precision Cooker. This sweet and savory version features summery, sweet corn, shrimp, and scallions. Serve this dish when you're craving a hearty, warm meal.

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
• 8 cups (3.3 pints) chicken stock
• 3 ears of corn, kernels removed and cobs reserved
• 1 tablespoon (15 ml) coconut oil
• 1 pound large shrimp, peeled and deveined
• 1 teaspoon (5 ml) minced fresh ginger
• 1 tablespoon (15 ml) chili-garlic sauce
• 1 cup (237 ml) thinly sliced scallions
• Kosher salt and freshly ground black pepper

Directions

1. Set the Anova Sous Vide Precision Cooker to 190°F.
2. Seal rice, stock, and corn kernels and cobs in a zip or vacuum bag and cook for 1.5 hours.

Finishing Steps

1. Remove the congee, discard the corn cobs, and season with salt and pepper.
2. Heat a large skillet over medium heat and cook the shrimp, ginger, and chili-garlic sauce in the coconut oil until cooked through. Remove from the heat and stir in the scallions. Season with salt and pepper.
3. Divide the congee between bowls and top with shrimp mixture.