Hampton Inn complete Sous Vide meal

[1Bigg_ER]

Not that I'd do this at home but this is how much I don't like eating out.....
Rice....
1 part rice to 1.25 liquid. Salt butter, hot tub time machine set at 200 degrees



Thirty minutes later



Fluff, seal and let it be for another 15 minutes

Eggs, scrambled, salt, dub of butter, seal, hot tub time machine set at 167. 20 minutes, massage bags around every 7 minutes.



Plated....
Eggs A+
Rice, slightly crunchy but GUUD!!



Would I cook like this at home? No, Would I do this again on the road HELL YEEEAAH!!

[akruckus]

You even have some nice garnish!

[muebe]

Looks great Bigg!

Way to persevere 

[drholly]

I like it!

[teesquare]

Looks great!

What would you do for the rice to make it tender next time you do this? Leave it in the tub longer?

[drholly]

Or raise the temp?

[fishingbouchman]

Nice

[1Bigg_ER]

Looks great!

What would you do for the rice to make it tender next time you do this? Leave it in the tub longer?

I think I'd put it back in the tub after fluffing for another 10 minutes.

DrHolly, I'd actually drop the temp the last 10 minutes. One thing to keep in mind is there's no liquid evaporation cooking the rice this way, so temp control is the key.
All the liquid was absorbed by the rice, it's just matter of getting the grains cooked.

[drholly]

Looks great!

What would you do for the rice to make it tender next time you do this? Leave it in the tub longer?

I think I'd put it back in the tub after fluffing for another 10 minutes.

DrHolly, I'd actually drop the temp the last 10 minutes. One thing to keep in mind is there's no liquid evaporation cooking the rice this way, so temp control is the key.
All the liquid was absorbed by the rice, it's just matter of getting the grains cooked.

Thanks! I am still learning and appreciate your posts!