re: 1st attempt at boudin

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Posted by Message CHEDBALLZ 1st attempt at boudin For texture either use undercooked rice or cold rice. That should help. Otherwise IWEI.

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I can't do it with undercooked rice, I'm not that good but cold rice is perfect. Also I only cook two cups at a time to keep it from getting mushy, rinse well in cold water and fluff with a fork.

I have the Kitchen Aid attachments but I don't use them. Mine clog up. I bought a bigger 3/4 hp from Ducotes and it works much better. I also use a 10lb upright stuffer which I can control better.

On your meat once cooked put it in the fridge until the next day or freezer for an hour or so and it will grind much better and not get mushy.

I poach mine as well.