Start by mixing all the ingredients together in a vacuum bag.

Vacuum pack the bag as usual if you have a chamber vacuum sealer.

If you "only" have a regular vacuum sealer, you won't be able to vacuum pack it as usual. Because there is liquid in the mixture, the machine will try to suck it all out, which will make a mess.

The way to successfully seal the bag is as follows:It is advantageous to have two people for this process.Place your vacuum sealer near the edge of the countertop and let the bag hang over the edge. Gently press the air out of the bag and seal it. It won't be vacuum-packed, but that's okay. The important thing is to remove as much air as possible so that it doesn't float on the surface.

Place the bag in your sous vide/water bath and cook it for 2.5 hours at 85 degrees Celsius (185 degrees Fahrenheit).

It won't completely take care of itself. You will need to massage it a few times (every 30-45 minutes), to stir it. This is important for the absorption ability of the rice. You can do this by taking it out of the very hot water or using a ladle.

After the 2.5 hours, take it out and pour it into a pot/container. Let it sit and set for an hour or two.

Serve with cinnamon sugar and a pat of butter.