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Started By
Message
Non-sticky Jambalaya?
Posted on 10/20/08 at 9:21 am
Posted on 10/20/08 at 9:21 am
How's this done?
I had, amazingly, never really made jambalaya from scratch before.
I made a pot of white beans, and decided I wanted this to go along with it. Boned half a chicken and made stock with the bones. Had some good Anduille, as well. Sauted onions, bell peppers, and a little celery, browned the anduille and chicken, added rice, added the stock, covered and cooked for about 35 minutes. Opened pot, and noticed the rice seemed to be getting mushy, but I tasted it, and it was still crunchy on the inside. shite!! I was forced to add a little more water, and cook some more until the rice actually cooked, but the end result was not what I was looking for.
I like a brown jambalaya, with individual cooked grains of rice.
Where did I go wrong? Is there a way to do this correctly, using regular long grain rice (I'm not a big converted rice fan)?
I had, amazingly, never really made jambalaya from scratch before.
I made a pot of white beans, and decided I wanted this to go along with it. Boned half a chicken and made stock with the bones. Had some good Anduille, as well. Sauted onions, bell peppers, and a little celery, browned the anduille and chicken, added rice, added the stock, covered and cooked for about 35 minutes. Opened pot, and noticed the rice seemed to be getting mushy, but I tasted it, and it was still crunchy on the inside. shite!! I was forced to add a little more water, and cook some more until the rice actually cooked, but the end result was not what I was looking for.
I like a brown jambalaya, with individual cooked grains of rice.
Where did I go wrong? Is there a way to do this correctly, using regular long grain rice (I'm not a big converted rice fan)?
6
Posted on 10/20/08 at 9:26 am to Y.A. Tittle
I use Uncle Ben's, seems to always give me a consistent result. Nice individual rice grains, good presentation. I have heard that Zatarain's also has a par-boiled rice that has a better flavor than Uncle Ben's. Have not tried it yet.
BTW, if you are on a low-card diet, the par-boiled rice like Uncle Ben's has most of the starch and carbs removed in the processing.
BTW, if you are on a low-card diet, the par-boiled rice like Uncle Ben's has most of the starch and carbs removed in the processing.
Posted on 10/20/08 at 10:49 am to Y.A. Tittle
I never cook it on the stove, I always bake my Jambalaya. Cooks it and never burns the btm....
Posted on 10/20/08 at 11:55 am to Y.A. Tittle
You need to do two things:
1. get your water amount right for the amount of rice used (this includes stock, soup, whatever liquid you use).
2. Skim the grease prior to adding the rice.
That's the reasons for sticky and crunchy rice
1. get your water amount right for the amount of rice used (this includes stock, soup, whatever liquid you use).
2. Skim the grease prior to adding the rice.
That's the reasons for sticky and crunchy rice
Posted on 10/20/08 at 2:53 pm to Y.A. Tittle
just cook your rice separate in a rice cooker then mix it to the jambalaya. that's how i do it and my mom does it the same way. and it comes out perfect.
Posted on 10/21/08 at 10:13 am to Y.A. Tittle
Vegetable oil. No stick. 
Posted on 10/21/08 at 12:25 pm to Y.A. Tittle
if using long grain rice, recipe calls for 2cups water-1cup rice.
use 1 3/4cups water(or a little less) to 1 cup rice. usually works for me.
use 1 3/4cups water(or a little less) to 1 cup rice. usually works for me.
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