re: Had trouble with my jambalaya rice

I finish mine in the oven, uncovered, so my technique is different, but I start of the stove and once I've added the stock, I bring the pot to a boil, add the rice and bring it back to a hard simmer. I give the pot a few slow stirs to insure all of the ingredients are incorporated and then it goes into the oven. Once I learned I needed to return the pot to a slow boil and stir, I have not had an undercooked rice issue.

I use the Prudhomme recipe(s) as a guide on technique...but don't follow his pepper measurements. They are 2 to 3 times larger than necessary.