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re: Regular or porboiled rice for jambalaya
Posted on 10/23/23 at 5:01 am to Obtuse1
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
2
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.
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