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re: Had trouble with my jambalaya rice
Posted on 2/5/13 at 9:56 am to Kajungee
Posted on 2/5/13 at 9:56 am to Kajungee
quote:
You sure you bring the rice back up to boil and let it go until the rice sucked up a good bit of the water.
I don't boil that longer before I go to the over. I use a 2 to 1 ratio and once I've added the rice and come back to a slow boil, I give it a good, slow stir, bring back to a hard simmer/slow boil again, and then into the oven. It works well. The La Kitchen recipes...or a few of them...use this method. I'm usually doing a no. 12 pot when I make it.
1
Posted on 2/5/13 at 10:11 am to OTIS2
Actually now that I think about it, the first time I did it and it came out great, I finished it in the oven.
This time, I had a 1.5 cups of stock/water to 1 cup of rice. Added rice when liquid started to boil, cut the heat to medium low. Stirred until it swelled and absorbed most of the liquid, then cut heat to very low and cover for 10 minutes. Lift lid, roll, recover and let sit another 20 minutes.
I had never used this recipe, couldn't find the one I used the first time. Thought this would do in a pinch.
This time, I had a 1.5 cups of stock/water to 1 cup of rice. Added rice when liquid started to boil, cut the heat to medium low. Stirred until it swelled and absorbed most of the liquid, then cut heat to very low and cover for 10 minutes. Lift lid, roll, recover and let sit another 20 minutes.
I had never used this recipe, couldn't find the one I used the first time. Thought this would do in a pinch.
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