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re: Had trouble with my jambalaya rice
Posted on 2/5/13 at 10:11 am to OTIS2
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.
2
Posted on 2/5/13 at 10:39 am to xXLSUXx
quote:
This time, I had a 1.5 cups of stock/water to 1 cup of rice.
This is your likely culprit. Std ratio for rice is always 2 to 1(Liquid to Rice)
Posted on 2/5/13 at 11:40 am to xXLSUXx
quote:
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.
This is the culprit. If you are going to use 1.5/1 ratio, you cannot leave the lid off that long after adding the rice. Too much water boils out. 2/1 ratio would be the answer.
I prefer 1.5/1 ratio b/c I like my rice a bit drier, but I cover mine as soon as the liquid comes back to a boil after adding the rice. Reduce to low heat and cook for 20 minutes. Fluff, turn fire off and let sit for 10 minutes.
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