Regular or porboiled rice for jambalaya

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Which is the best?

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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.

I use Mahattma or Cajun Country long grain rice.

Extra long grain. Never parboiled for me.

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.

In Abu Dhabi I use Lotus Jasmine rice from Vietnam or Silver Swan Jasmine rice from Thailand.

Cups are 2 to 1 ratio of water to rice. Usually have a nice sludge of gravy/sauce after my last water is cooked down and the meat is all tender, then if a small batch of jambalaya, I add 6 cups of water and get it to a boil, add my 3 cups of rice, stir for about 1.5 minutes as the rice is starting to swell, turn the fire lowest possible, throw some green onions on top, cover the pot and do not peak for 22-25 minutes. Peak, if fine, turn off the heat, carefully stir/turn over a couple of times, then leave it alone for another 10 minutes to rest. Enjoy!

Back home in La. I use Mahatma or Cajun Country