Sous Vide Coconut Congee with Cinnamon and Sugar

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Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)

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Recipe Temp 190 F / 87.8 C
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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.

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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

  • Kosher salt

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 190°F.

  • Step 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

    • Step 1

      Remove the congee and season with salt.

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190 F / 87.8 C Recipe Temp
Recipe Time
Prep Time