Parboiled rice in jambalaya - Page 2 - TigerDroppings.com

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Zach
LSU Fan
Member since May 2005
61077 posts

re: Parboiled rice in jambalaya


quote:

Why?

Because it gives me more control and flavor than buying parboiled rice (which was the point of the poster I was responding to).
If you mean "Why" as opposed to raw rice from the beginning it's a cooking time issue.






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Zach
LSU Fan
Member since May 2005
61077 posts

re: Parboiled rice in jambalaya


quote:

Par boiled rice is also great for home made stir fried rice for those of us that cannot figure out how the Asians get this perfect every time.

Made this today with pork in my wok. Wife loves it. Stirred in some green peas at the end.






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DEANintheYAY
Cal State Fullerton Fan
LEFT COAST
Member since Jan 2008
30299 posts

re: Parboiled rice in jambalaya


quote:

Par boiled rice is great for someone who has not cooked a whole lot of jambalaya. It is very "forgiving". It leaves some room for error as far as how the texture of your rice comes out, meaning it's not as hard to screw up.


THIS is why I use it. Still a neophyte regarding making Jambalaya. I do notice that the taste is off a bit.

My rice always turns out mushy, any help???






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GarmischTiger
LSU Fan
Alexandria, Virginia
Member since Mar 2007
5306 posts

re: Parboiled rice in jambalaya


quote:

My rice always turns out mushy, any help???
Two things: lower the amount of liquid (I'd offer advice on by-how-much but I've never cooked PB rice) and, if you take off the lid thinking you're ready to serve and it's still mushy keep cooking (lid off) over medium heat folding every 5 minutes or so (to avoid a scorch) until you get the consistency you want.

Notice I resisted the urge to flippantly say "Don't use parboiled rice."

Good luck!






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Kajungee
LSU Fan
South ,Section 6 Row N
Member since Mar 2004
15288 posts

re: Parboiled rice in jambalaya


quote:

1. the texture. i like a little wetter jambalaya and actually like some grains to stick together. The parboiled stuff seems to be a little drier and fluffier with individual grains....which is great for plain steamed rice, but i don't care for my jambalaya that way.

2. flavor blending. although very slight, it seems like parboiled ends up as rice witch flavor around it, as opposed to rice that is truly incorporated into the dish.


This 100 %

plus anyone can cook Jamb w par-boiled rice.






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Skillet
Member since Aug 2006
48473 posts

re: Parboiled rice in jambalaya


Out of the top 100 ( at least ) jambalayas that i've ever eaten, none of those were made with par-broiled rice.

Some of the shittiest jams that i've eaten were made with par-broiled rice...But, that could very well be the fault of the cook and not the rice.






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Jambo
Team Foodie
Member since Aug 2009
1613 posts

re: Parboiled rice in jambalaya


quote:

lower the amount of liquid (I'd offer advice on by-how-much but I've never cooked PB rice)


White parboiled rice 1 rice:2 water ratio
In jambalaya 1 rice:1.5 water ratio

quote:

and, if you take off the lid thinking you're ready to serve and it's still mushy


If you're lookin', you ain't cookin!






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TigerBabeNtheWoods
LSU Fan
In a hole.
Member since Sep 2003
9390 posts

re: Parboiled rice in jambalaya


I very much dislike parboiled rice. It's the texture. I like medium grain rice and I love my rice sticky. I love getting jambalaya with little chunks all stuck together- it's the best part.

As far as parboiled rice- it's a personal preference thing. Some people love it, some hate it, some don't care for either. You can sit here and argue over it, but we could do the same with lemonade vs strawberry Koolaid..






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Lakefront-Tiger
LSU Fan
Da Lakefront
Member since Nov 2004
4702 posts

re: Parboiled rice in jambalaya


quote:

My rice always turns out mushy, any help???


Skim off the grease






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Dorothy
LSU Fan
Munchkinland
Member since Oct 2008
14600 posts
 Online 

re: Parboiled rice in jambalaya


We've always used long grain for everything, but Mr. Dot (who has been making jambalaya for years) just started experimenting with parboiled rice. He likes them both, but he says the parboiled looks prettier.

He always finishes his in the oven (our 16 qt. stockpot fits just right!), and it always comes out perfect.

Anyone toast or brown their rice before adding the water? Just curious if this improves the flavor at all.






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tabori46
Member since Sep 2009
29 posts

re: Parboiled rice in jambalaya


A few rice facts to help with the discussion. I have been called upon to work with different rice varieties including the Louisnana flavored rice and the new LSU Blue which is great too. But on to the Jambalaya question. First of all, like religion and politics few will ever change once their mind is made up. I say in light of the facts, personal preference and home tradition will ultimately will out. But first the facts. Long grain rice , from India, Asia and Africa (our first rice arrived from Africa to the Carolinas) if the first choice of most for everyday cooking. It is usually 4 times longer than wide and will cook up more fluffy, less sticky and drier that short grain. It seperates grain for grain if not overcooked. It is also lower in gluten and is great when ground into a low gluten flour. Basmanti is long grain and most long grain is Basmanti variety. It is GREAT for jambalaya if you like your Jambalaya slightly drier and less sticky. It WILL obsorbe the same amount of flavor from the ingredients as short or parboil.
Short grain is a sticky rice, has fat, and much higher starch. When cooked it retains its moister and remains highly glutiness. This is why the Asians love it because they can use chop sticks to pick it up easier and they love it as a dessert when sweetened. Aborio used in Rissoto is a great example of this rice. It too is wonderful in Jambalaya if you like yours sticky. It will obsorb the flavor of the stock beautifully while retaining its moisture.
Parboiled or converted Rice is unshelled (long grain normally) that is soaked in water and then fressure steamed to tender then dried. It is not instant rice by the way. Although it cooks in about the same time as other rice it is much more forgiving to the novice cook. This is why folks use it. It too will obsorb stock wonderfully and can be cooked soft or hard depending on how much water is used in cooking. As for water or stock....now the challenge for the Jambalaya cook!!! 1-1/2 cup of liquid per cup of rice for drier and 2 cups for more moisture in the finish dish. Cooking time for one cup about 30-40 minutes. Remember though...there is water in the pot from meat and veges that must be accounted for or the whole formula fails. Measure the liquid visually in the pot before adding the stock or additional water. Bring all to a boil and blend well then add the rice stir once or twice and lower to the lowest temp, cover and do not stir or open for 30-35 minutes for proper cooking and steaming of the jambalaya. It does not matter how much you are cooking the recipe and technique remains the same and works perfectly every time. Remember a longer cooking time is needed as larger volumn of rice increases. In closing, it is not the rice, it is much more aboput your preference of sticky or drier/fluffy...you choose.






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Kajungee
LSU Fan
South ,Section 6 Row N
Member since Mar 2004
15288 posts

re: Parboiled rice in jambalaya


very informative and well thought out post..

I will agree with most everything except that IMO Par-boiled rice will not absorb nearly as much flavor as the long grain rice..

Just my opinion, but I have never had a Jamb with par-boiled rice that was nearly as favorable as long grain.






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GarmischTiger
LSU Fan
Alexandria, Virginia
Member since Mar 2007
5306 posts

re: Parboiled rice in jambalaya


quote:

tabori46
Wow. Good stuff.






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tabori46
Member since Sep 2009
29 posts

re: Parboiled rice in jambalaya


I should have mentioned that the fat, sticky, moister content and high glutinous nature of short grain rice has another affect on Jambalaya flavor. The sticky, rice will cling and coat your mouth and tongue where all of the taste receptors are located. So after eating a few forks of short grain, sticker Jambalaya the mouthfeel or flavor of the product will "feel to be" enhanced over the other types of rice often used. So again there are reasons for the decision to use a particular rice and most come from who first taught us the process or even more so, what was the first jambalaya we tasted and liked...we will seek out that one again.





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el tigre
LSU Fan
your heart
Member since Sep 2003
49712 posts

re: Parboiled rice in jambalaya


tabori46, post more often.







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tacotiger
LSU Fan
Baton Rouge
Member since Apr 2007
872 posts

re: Parboiled rice in jambalaya


You must work at the Rice Research Station. Or did. Or have connections. Anyway this information is dead on. Toro long grain rice is the best to use hands down. It is a long grain that cooks like a medium grain. More forgiving than either traditional long or medium.

I am not sure what one poster was referring to when he said white parboiled rice. Parboiled rice is made by steaming rough rice in the husk which locks the bran layer to the grain, essentially ending up with a brown rice partially cooked.

I really do not care for parboiled rice in any dish. The texture and taste are different, but it is used because it is easy to cook for those who can't cook rice the traditional way, and that includes the restaurant business.






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Geaux2Hell
LSU Fan
BR
Member since Sep 2006
2591 posts

re: Parboiled rice in jambalaya


do a google search for "first knuckle rule" ...perfect rice everytime





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GarmischTiger
LSU Fan
Alexandria, Virginia
Member since Mar 2007
5306 posts

re: Parboiled rice in jambalaya


...but do NOT do an image search for this...





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Kajungee
LSU Fan
South ,Section 6 Row N
Member since Mar 2004
15288 posts

re: Parboiled rice in jambalaya


quote:

do a google search for "first knuckle rule" ...perfect rice everytime


My grandma taught me this when I was about 13, I have used it ever since when making rice.
However when I am cooking Jamabalaya for a 100 people at a fuction and have people constantly looking over my shoulder I don't think it looks good for the crowd to be sticking my finger in the jamabalaya..


quote:

but do NOT do an image search for this...

I laughed






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tabori46
Member since Sep 2009
29 posts

re: Parboiled rice in jambalaya


el tigre, I just jump in when I feel I can add interesting but usefull info to the discussion. I'm like most folks... I take what I like from the post and discard the rest. Thanks for the comment.





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