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Started By
Message
Regular or porboiled rice for jambalaya
Posted on 10/22/23 at 9:18 pm
Posted on 10/22/23 at 9:18 pm
Which is the best? Do they require different cooking? Water levels?
Posted on 10/22/23 at 10:29 pm to Jim bean xxx
Best: Extra long grain or basmati
Parboiled generally requires slightly more water (2.25:1) but cooks faster. I never cared for the texture of parboiled rice, it's just not the same like it lacks some of the starch that regular rice has. I'll eat it without complaining though.
Parboiled generally requires slightly more water (2.25:1) but cooks faster. I never cared for the texture of parboiled rice, it's just not the same like it lacks some of the starch that regular rice has. I'll eat it without complaining though.
Posted on 10/23/23 at 3:00 am to Jim bean xxx
quote:
Which is the best?
If you ask 100 experienced jam cookers I would bet all 100 would tell you never to use parboiled rice.
I personally do not like short grained highly glutinous rice and pretty much only eat it in jambalaya but I am not a native and prefer parboiled rice (and eat a lot of it... about 6 dry cups a week) and generally make my small batch jambalaya with it but I don't offer it to native to eat. One small benefit to parboiled rice is it retains more nutrients. If you prefer rice less sticky then use parboiled rice but expect the purists to be triggered the same way you will if you season crawfish after the boil.
Posted on 10/23/23 at 5:01 am to Obtuse1
When I get up to a 20lb jamb I'll use par-boiled. It's like cheap insurance that it will come out. 15lbs and less and I do extra long grain. I don't mind one bit if you use par-boiled and will gladly eat it if offered.
:damnSon:
eta:
Absolutely. Long grain requires roughly 3-4oz more liquid per pound of rice than par-boiled.
quote:
eat a lot of it... about 6 dry cups a week
:damnSon:
eta:
quote:
Do they require different cooking? Water levels?
Absolutely. Long grain requires roughly 3-4oz more liquid per pound of rice than par-boiled.
This post was edited on 10/23/23 at 5:11 am
Posted on 10/23/23 at 7:56 am to Jim bean xxx
I dont do competitions or anything. I like parboiled rice, it seems easier to cook to me and it doesnt turn to mush as easily as regular white rice.
I havent noticed having to use more water or adjusting the time to cook, but again Im not cooking large quantities or anything.
I havent noticed having to use more water or adjusting the time to cook, but again Im not cooking large quantities or anything.
Posted on 10/23/23 at 9:03 am to Obtuse1
quote:
about 6 dry cups a week
quote:
Obtuse1
Makes sense
Posted on 10/23/23 at 9:04 am to Jim bean xxx
I use Mahattma or Cajun Country long grain rice.
Posted on 10/23/23 at 9:58 am to sleepytime
quote:
Best: Extra long grain or basmati
I've used Basmati the last several times I've made jambalaya and it has been a hit with those that eat it. I have never used parboiled rice to make jambalaya or any other dish for that matter.
Posted on 10/23/23 at 6:56 pm to Jim bean xxx
I prefer white long grain. Have used par boiled before but now that I have my process down and have no fear of messing it up. It's long grain white for me.
This post was edited on 10/23/23 at 7:49 pm
Posted on 10/23/23 at 7:21 pm to Obtuse1
quote:
but I am not a native and prefer parboiled rice
Living like an animal. Use Kraft mayo too?
Posted on 10/23/23 at 8:29 pm to Jim bean xxx
Par boiled rice in jambalaya is more forgiving. I personally prefer jasmine but for big jambalaya batches I will
Use parboiled
Use parboiled
Posted on 10/23/23 at 8:35 pm to Jim bean xxx
Extra long grain. Never parboiled for me.
Posted on 10/23/23 at 9:23 pm to GeauxTigers0107
quote:
When I get up to a 20lb jamb I'll use par-boiled. It's like cheap insurance that it will come out. 15lbs and less and I do extra long grain. I don't mind one bit if you use par-boiled and will gladly eat it if offered.
I’m curious as to why? The larger the jambalaya, the more forgiven and easier to cook.
Posted on 10/23/23 at 9:26 pm to GeauxTigers0107
quote:
jamb
Why does the board keep calling it this? No one says this IRL.
Posted on 10/23/23 at 9:32 pm to TCO
I started eating parboiled when I went to work in a rice mill. I much prefer it over regular clean long grain. I like basmatti for some things but doesn't appeal to me personally for jambalaya. Our parboil boiler smells really good when they are cooking. We store the cooked rough alot in our building. It smells really good too when we ship it back to the mill.
Posted on 10/24/23 at 4:44 am to livnthehighlife
quote:
I’m curious as to why?
Just never did a 20lb long grain. And those are usually paying jobs so I stick to what I know has worked in the past.
eta
quote:
Why does the board keep calling it this? No one says this IRL.
Less typing. You're right.
This post was edited on 10/24/23 at 4:46 am
Posted on 10/24/23 at 5:15 am to sleepytime
I don't care for basmati. Jasmine is good tho.
Posted on 10/24/23 at 6:42 am to Jim bean xxx
I have only used long grain, because the people that learned to cook jambalaya from used long grain. People say that parboiled rice is more forgiving, but I am not a fan.
I figured out why I didn’t like parboiled rice as much. When you cook a jambalaya with long grain it absorbs the flavor, when you use parboiled it flavors around the rice.
I figured out why I didn’t like parboiled rice as much. When you cook a jambalaya with long grain it absorbs the flavor, when you use parboiled it flavors around the rice.
Posted on 10/24/23 at 10:58 pm to TCO
quote:
Makes sense
Mentally I can definitely be obtuse, physically pretty acute: 6' 172#. My daily regimen burns my ~3800 kCal a day food habit.
If you need to know how to make the 20th meal of the month consisting of white rice and baked chicken breast palatable then I am your guy.
As to whether I eat Kraft mayo the answer is absolutely not, if I am going to eat mayo it is going to be Duke's which is nearly as offensive in SELA as just typing this I can hear people screaming about Blue Plate.
Posted on 10/27/23 at 9:39 am to Jim bean xxx
You people are heathens. No self-respecting Cajun would be caught dead using par-boiled rice. Rice is meant to stick together. Have you ever had par-boiled rice in any Asian restaurant? No. They kinda know about rice.
Anyway, medium grain, Cajun Country rice are an equivalent is the correct ingredient.
Anyway, medium grain, Cajun Country rice are an equivalent is the correct ingredient.
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