Hearty sous vide rice bowl for a satisfying meal

Ingredients for Hearty sous vide rice bowl for all hungry people

• 110 g uncle ben’s rice, original or whole grain

• 10 g unsalted butter, divided

• 5 g kosher salt, divided, plus more

• 1 large carrot, peeled, cut into 1.5 cm pieces

• 5 ml fresh lime juice

• 5 ml pure maple syrup

• 2 g cumin seeds

• 15 g toasted sesame oil, divided

• 115 g shiitake mushrooms, sliced (about 2 cups)

• 1 g cornstarch

• 5 ml tamari or soy sauce

• fearlessness sous vide poached egg, sliced spring onions, fried shallots, crushed peanuts, and hot sauce (for serving; optional)

• a sous vide machine; three 1-litre vacuum-sealable or resealable plastic freezer bags

How to make Hearty sous vide rice bowl for all hungry people

1. Clip or stand the sous vide machine onto a tall, large pot. Fill the pot with warm water.

2. In a vacuum-sealable or freezer bag, combine the rice, 1 tsp butter, ½ tsp salt, and 80 ml (1/3 cup plus 1 tbsp) water. Gently shake to mix.

3. In another bag, add the carrot, lime juice, maple syrup, cumin, 1 tsp butter, ¼ tsp salt, and ¼ tsp oil. Gently shake to combine.

4. In a third bag, mix the mushrooms, cornstarch, tamari, the remaining 1 tsp oil, and a pinch of salt. Gently shake to combine.

5. Vacuum seal or partially close the freezer bags, removing as much air as possible to prevent them from floating. Place the bags in the water bath. If using freezer bags, push them down into the water until only the open edge is exposed, then fully seal. Use a wooden spoon or tongs to hold the vegetables below the water while sealing, as they may float.

6. Turn on the sous vide machine and heat the water to 90°C.

7. Cook for 35 minutes, turning the mushrooms and carrots occasionally to prevent them from floating. If you notice air in the freezer bags after 5–10 minutes, open a corner and push the bags underwater, sealing them again once the air is displaced.

8. Remove the bags from the water and unseal them. Transfer the rice to a medium bowl and top it with the mushrooms.

9. Remove the carrots from their liquid, reserving the liquid in the bag as a delicious sauce to drizzle over the finished dish.

10. Top the rice bowl with a poached egg, chopped scallions, shallots, peanuts, and hot sauce, if desired. Don’t forget to use the reserved carrot sauce!

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.