From the Pan to the Jar suggests…

It’s recommended to consume the rice within 24 hours in the fridge, once it reaches room temperature.

*The indicated cooking times are valid if using a still warm sauce; if using a cold or room temperature sauce, cook the rice for 6 minutes.

I used Carnaroli rice with a cooking time of 16-18 minutes.

You can use a one-liter jar to cook 125 g of rice with 200 ml of cooking base and 80 ml of water. Obviously, doubling the cooking times.

Risotto with Mussels and Clams in Jar Cooking

Instead of seafood sauce, you can use clam and mussel sauce. Remember that the proportions of liquid and rice should be 140 ml of liquid (cooking base and water) to 50 g of rice.