Sous Vide Basmati Rice (Riso Basmati Sotto Vuoto)

Perfect basmati rice, every single time — sealed in a bag with the exact right water-to-rice ratio and cooked sous vide at 93°C. No watching, no stirring, no sticky grains.

Amount	Ingredient
9 oz (250 g)	basmati rice
1 cup (250 ml)	water
1 tsp	salt
1 tbsp	butter

Sous vide cooking solves the eternal rice problem: the water-to-rice ratio and temperature are controlled so precisely that the result is identical every time. Rice, water, butter, and salt go into a vacuum bag, which goes into a 93°C (200°F) water bath for 35 minutes. The result is fragrant, separate grains with that perfect basmati chew — and you can hold it warm without it turning to mush. It's the method professional kitchens use, now on your counter.

Ingredient notes: The 1:1 rice-to-water ratio is the secret — sous vide needs less water than stovetop because nothing evaporates. Use a vacuum bag with a moisture strip for the best seal, and remove as much air as possible. The butter is optional but adds a lovely gloss.

• Sous vide immersion circulator
• Large container (for the water bath)
• Vacuum sealer (or zipper bags with the water-displacement method)
• Kitchen thermometer (if your circulator lacks a display)

1. Preheat the bath (10 min). Set your sous vide device to 93°C (200°F). Not all circulators heat this high — check your model's maximum. Tip: fill the container with hot water from the tap so the device doesn't have to heat the whole bath from room temperature.
2. Seal the bag (5 min). Fill a sous vide bag with the rice, water, butter, and salt. Choose a bag with a moisture strip for the best results. Remove as much air as possible and seal.
3. Cook (35 min). Submerge the bag in the water bath and cook for 35 minutes at 93°C.
4. Rest and serve (5 min). Remove the bag from the water, cut off a corner, and let it rest a few minutes. Serve the rice with whatever you like — stews, curries, roasted vegetables, or grilled fish.

• Check your circulator's max temperature. Not all heat to 93°C — if yours stops at 90°C, it still works, just add 5 minutes.
• Start with hot tap water. It saves 20 minutes of heating time and energy.
• Remove the air thoroughly. A tight seal means even cooking; trapped air pockets create dry spots.
• Rest before serving. The few minutes of rest let the grains settle and separate.
• Season the water, not the rice. Salt dissolves evenly in the bag's water.
• Hold warm without worry. Sous vide rice holds at temperature for hours without overcooking.

Mistake	Why It Hurts	The Fix
Circulator can't reach 93°C	Undercooked rice	Cook at 90°C for 40 minutes instead
Too much air in the bag	Dry, uneven spots	Vacuum seal or water-displacement method
Wrong ratio	Mushy or crunchy rice	Exactly 1:1 rice to water
Skipping the salt	Bland rice	Dissolve 1 tsp salt in the bag water
Cutting the bag over the sink	Lost cooking liquid	Rest the bag on a plate, then cut
Overcrowding the bath	Slow, uneven circulation	Leave room around the bag

• Saffron Basmati: Add a pinch of saffron threads to the bag.
• Coconut Basmati: Replace half the water with coconut milk.
• Herb Basmati: Add a sprig of thyme or a bay leaf.
• Lemon Basmati: Add a strip of lemon zest.
• Brown Basmati: Use brown basmati and cook 55 minutes at 93°C.

Storage Method	Details
Refrigerator	Sealed bag keeps 3-4 days in the fridge.
Freezer	Freeze in the sealed bag for up to 3 months; reheat in the water bath.
Reheating	Drop the sealed bag back in the water bath for 10 minutes at 93°C.

This versatile rice goes with almost anything — here are the pairings we love:

• Pinot Grigio — Light and fresh with most mains.
• Sauvignon Blanc — For curries and spicy dishes.
• Pinot Noir — Light red for stews.
• Vermentino — Crisp and citrusy with seafood.

Per Serving (about ¾ cup)
Calories	190
Protein	4 g
Fat	3 g
Carbohydrates	38 g
Fiber	1 g

Nutrition values are approximate and will vary with brand choices and substitutions.

Can I use regular zipper bags?

Yes — use the water-displacement method: seal all but one corner, lower the bag into water to push the air out, then seal completely.

Why 93°C?

That's the temperature that gelatinizes basmati's starch perfectly. Higher makes it mushy; lower leaves it crunchy.

Does the rice really not stick?

The 1:1 ratio and sealed environment mean no evaporation and no sticky grains — that's the whole point.

Can I cook other rice this way?

Yes — adjust times: white jasmine ~30 min, brown basmati ~55 min, wild rice ~1 hr 15 min.

Is the butter necessary?

No — it adds gloss and flavor. Skip it for a lighter, dairy-free result.

• Rice Pilaf (Volume 3)
• Homemade Rice Pilaf (Volume 3)
• Riso Basmati al Wok con Pollo e Verdure (Volume 3)

Recipe from "The Italian Kitchen" by Vita Milanese — Volume 3: Risotto & Rice

Recipe from The Italian Kitchen by Vita Milanese — Volume 3 · Risotto & Rice. Discover all volumes on the ebook page.