Cook's Science has figured out the relationship of water and rice for Sous Vide.
The ratio is 1:1 at 200 F.
What changes is the grain.
White long grain rice is 25 minutes
Brown, Red, Black rice is 65 minutes
So I cooked my normal beans, Sous Vide and then cooked cooked two rices, long grain white and brown rice for the allotted time and mixed together with the beans.
I flavored with a Chinese spice, alcohol and oil blend that I use for Kung Pao Chicken.
The beans were meaty and the rice was al dente.