Cooking Rice in CVap Ovens

Placing rice in CVap oven

Traditionally, rice is boiled or steamed. But cooking rice CVap ovens is very easy. CVap’s dual heat technology helps to avoid overcooking. Winston has several large chain customers who use CVap equipment to prepare and hold their rice. Rice can be held hot for up to 24 hours in CVap equipment, with no degradation in quality.

Rice is one of the most widely consumed cereal grains in the world. As an agricultural commodity, it ranks third globally (just behind sugarcane and corn). Rice provides more than one-fifth of the calories consumed worldwide by humans.

In this cooking session, we tested five different types of rice, in the same oven, cooking simultaneously.

  • Brown Rice
  • Enriched Long Grain White Rice
  • Par-Boiled Long Grain White Rice
  • Basmati Rice
  • Short Grain Sushi Rice

For most of these, the ratio of water to rice is a simple 2:1. Sushi rice is the exception, its ratio is 2.5:1.

The Process

  1. Pour premeasured rice and water into a hotel pan. We used a 4” deep, half hotel pan.
    – If cooking brown rice, use boiling water.
    – If cooking sushi rice, rinse prior to cooking, per instructions.
  2. Cover with both parchment and foil.
  3. Place in a preheated CVap oven. Our settings were 200°F Vapor temp, 350°F Air temp. The oven in this case was an RTV7-05.
  4. After the cook phase, allow the rice to rest or “cure” for a few minutes before removing parchment/foil lid and fluffing with fork.

Different rices have different cook times. Sushi rice cooks fast – about 15 minutes. Enriched long grain, par-boiled long grain, and basmati rice all took about 25 minutes to cook thoroughly. Brown rice takes a bit longer, approximately 40 minutes.

Cook time can vary, depending on the size and depth of pans used, and the size and type of oven utilized. We encourage you to experiment to find the optimum settings for your operation.

The Results/Observations

  • Brown Rice
    • As a whole grain, the brown rice took longest to cook, even with using hot or boiling water.
    • After 40 minutes, the brown rice was fully hydrated, tender, and fluffy.
  • All Long Grain White Rice Varieties:
    • Were fully hydrated, tender, and had great integrity
  • Short Grain Sushi Rice:
    • Sushi rice is easy to overcook. We pulled this sample after about 15 minutes. Gotta watch this stinker.

A Word About Rice and Food Safety

Cooked rice can contain bacillus cerus spores, which can produce a toxin if the rice spends too much time in the temperature danger zone (40°F to 140°F). If storing rice for use the next day, rapid cooling is advised.

A safer alternative is to hold the rice hot in a CVap oven or holding cabinet. CVap can keep the rice safely above 140°F, with no degradation in quality, for up to 24 hours. Read more about how to hold rice safely for hours in this blog.

The Passion for Cooking Perfect Rice!


I get the opportunity to travel to several western states and work with our customers. I particularly enjoy seeing how they use CVap®. The item that seems to be moving to the center of the plate is rice.

CVap for holding rice is a no-brainer! It can hold it better than any appliance out there. For me, it has been interesting working with customers using their current procedure for cooking rice. It usually consists of boiling, steaming, or using a gas or electric cooker. And then the dance before the cooking begins – rinsing until the water runs clear, continuing to rinse 3 – 10 times, then finally soaking rinsed rice anywhere from two hours to overnight.

It has to be exhausting trying to find that perfect procedure to produce the same result over and over again!

Now let’s discuss Winston’s CVap Cook and Hold Oven, with a temperature range from 90°F to 350°F.

For this particular cycle, we are going to use Basmati rice.


  • Measure out 2 pounds of rice (4 cups)
  • Rinse thoroughly three times
  • Soak two hours
  • Place in hotel pan
  • Pour in 4 pounds of water (7 3/4 cups)
  • Cover with lid or foil

CVap Cook and Hold Oven settings

  • Constant cook ON
  • Doneness: 200°F
  • Browning: 2
  • Time: 35
  • Use a 12x20x2.5″ hotel pan with cover, load oven and push start.

Finally, perfection achieved!

In closing, a bite of trivia; in 2020, the world consumption of rice was 504.3 million metric tons.

more rice
Yep, still more rice

Cook Rice in CVap

Cvap Steaming rice

Traditionally, most cooks use various types of steamers or specialized cookers to prepare rice. A customer asked if you could cook it in a CVap Cook and Hold Oven. The answer is yes.

Rice Brings Challenges

The challenge with preparing rice in traditional ovens is water calibration. Too much water and the rice is too sticky and turns to mush. On the other hand, too little water and the rice grains do not fully cook and are too toothsome!

Follow the recipe below and your rice will be perfect every time!

Recipe: Cook Rice in CVap

Summary: Preparing rice in CVap oven.


  • 2 Quarts unpolished unfortified rice
  • 3 Quarts water or broth of choice
  • Salt to taste


  1. Set CVap Cook and Hold Oven to 200°F Vapor/200°F Air.
  2. Rinse rice until rinsing water is no longer white.
  3. Place rice and water in 2.25″ 12×20 hotel pan.
  4. Place rice in oven and cook for 35 minutes. Perfect rice every time!

Preparation time: 15 minutes

Cooking time: 35 minutes

Number of servings (yield): 25 – 4 oz servings

Culinary tradition: USA (General)

For more information on US-grown rice visit our friends at USA Rice.