Sous Vide Grains in Canning Jars

While most sous vide recipes work best in vacuum seal bags, there are some that are better suited to cooking in canning jars. Desserts -- like cake or pudding -- are prime examples, but anything that uses lots of liquid can go in a jar. Here's a step-by-step guide to cooking grains (like rice, oats, and quinoa) in your precision cooker -- from the dried grain to the tender, perfectly cooked result.You can experiment with other grains and water levels as you'd like, just be sure to keep the total volume of the mixture no more than 1 1/2 cups. This recipe easily scales up -- use one pint jar for every 1/2 cup whole grain.

Author

Kate Williams

Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among others. She's currently the editor of Berkeleyside NOSH.

Prep Time: 00:05

Recipe Time: 03:00

Temperature : 180F / 82.2C

Ingredients

• 1/2 cup (118 mL) whole grain like quinoa, brown rice or steel-cut oats
• 3/4 cup (177 mL) warm water
• 1/2 teaspoon (2.46 mL) kosher salt

Directions

1. Set the Anova Sous Vide Precision Cooker to 180ºF (82.2ºC).
2. Add whole grain of your choice to one pint-sized canning jar. If cooking quinoa or rice, add 3/4 cup warm water. If cooking oats, add 1 cup warm water. Stir in salt. Place lid and band on jar and seal until just tight (do not over-tighten jar; air will still need to escape).
3. Add the jar to the water bath while the water is heating. When the water reaches 180ºF (82.2ºC), set the timer for 3 hours.

Finishing Steps

1. When the timer goes off, remove the jar from the water bath and transfer to a cooling rack or towel. Carefully remove the lid. Serve or let cool to room temperature before storing in the refrigerator.