Sous Vide Coconut Congee with Cinnamon and Sugar
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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.
Pro-level cooking techniques made simple.
Ingredients for 6
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
Set the Anova Sous Vide Precision Cooker to 190°F.
Seal rice, water, coconut milk, sugar, and pumpkin pie spice in a zip or vacuum bag and cook for 1.5 hours.
Remove the congee and season with salt.