Sous Vide Sweet Corn Congee with Shrimp and Scallions

Ingredients

• 1 cup (237 ml) short-grain rice
• 8 cups (3.3 pints) chicken stock
• 3 ears of corn, kernels removed and cobs reserved
• 1 tablespoon (15 ml) coconut oil
• 1 pound large shrimp, peeled and deveined
• 1 teaspoon (5 ml) minced fresh ginger
• 1 tablespoon (15 ml) chili-garlic sauce
• 1 cup (237 ml) thinly sliced scallions
• Kosher salt and freshly ground black pepper