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re: Regular or porboiled rice for jambalaya
Posted on 10/23/23 at 3:00 am to Jim bean xxx
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.
3
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 9:03 am to Obtuse1
quote:
about 6 dry cups a week
quote:
Obtuse1
Makes sense
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?
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