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Message
help needed: Minute Rice in jambalaya
Posted on 11/1/11 at 9:59 am
Posted on 11/1/11 at 9:59 am
When i was tailgating for the orgeon game, the people next to me used Minute-Rice for their jambalaya. they said it was because it was much easier to use and harder to screw up. Incidentally it was pretty good jambalaya.
i have to cook jambalaya for 35-40 people this saturday and i'm considering doing this, since i have had trouble with my jambalaya rice being a little undercooked and i'm scared about dicking up a pot for 40 people. i'm not exactly a seasoned veteran at cooking jambalaya (3 times so far).
anyone ever use this? any tips?
also, if you use regular rice for jambalaya, i've had trouble with it being too 'wet' for my tastes at the end. is there a good way to avoid this? when i tried drying it out the rice started to stick & burn at the bottom.
TIA.
i have to cook jambalaya for 35-40 people this saturday and i'm considering doing this, since i have had trouble with my jambalaya rice being a little undercooked and i'm scared about dicking up a pot for 40 people. i'm not exactly a seasoned veteran at cooking jambalaya (3 times so far).
anyone ever use this? any tips?
also, if you use regular rice for jambalaya, i've had trouble with it being too 'wet' for my tastes at the end. is there a good way to avoid this? when i tried drying it out the rice started to stick & burn at the bottom.
TIA.
6
Posted on 11/1/11 at 10:13 am to gorillacoco
Try this as another option instead of going that route. Pre-cook a very large batch of regular rice, do the jambo makes with an appropriate amout of fluids, then let it cook for a while, then fold the rice into that pot until the liquid is absorbed.
Posted on 11/1/11 at 10:13 am to gorillacoco
This is the TD.com Food and Drink Board.
Everyone uses the freshest and most exceptional of ingredients.
Everyone has a farm out back where they raise chickens and cows for their meat.
Everyone grows a garden of the freshest and most diverse set of herbs, spices, and vegetables found on this planet.
So...no on the Minute Rice.
But that seems fine to me.
Posted on 11/1/11 at 10:14 am to gorillacoco
I have used Minute Rice in my jambalaya for years. Also use a little Kitchen Bouquet. Always comes out great.
Posted on 11/1/11 at 10:18 am to gorillacoco
It will work fine. I did one a few weeks ago and had to use Minute rice because for some strange reason that's what the old lady bought. People ate the hell out of it..
Posted on 11/1/11 at 10:20 am to CITWTT
quote:
Try this as another option instead of going that route. Pre-cook a very large batch of regular rice, do the jambo makes with an appropriate amout of fluids, then let it cook for a while, then fold the rice into that pot until the liquid is absorbed.
DONT DO THAT!
Parboiled rice is 100000000000000000x better than that idea. shite take that number and multiply it by itself quite a few more times while you are at it.
Now minute rice isnt the same as parboiled rice but if you are going to cut corners both minute rice and parboiled are better than that abomination of folding in regular rice. Thats not jambalaya thats rice dressing.
This post was edited on 11/1/11 at 10:23 am
Posted on 11/1/11 at 10:27 am to LSU Piston
quote:Well you are just a joy to have around. Welcome!
This is the TD.com Food and Drink Board.
Everyone uses the freshest and most exceptional of ingredients.
Everyone has a farm out back where they raise chickens and cows for their meat.
Everyone grows a garden of the freshest and most diverse set of herbs, spices, and vegetables found on this planet.
Posted on 11/1/11 at 10:30 am to Catman88
Minute rice and parboiled rice are not going to do it either then there bud.
Posted on 11/1/11 at 10:33 am to LSU Piston
quote:
This is the TD.com Food and Drink Board.
Everyone uses the freshest and most exceptional of ingredients.
Everyone has a farm out back where they raise chickens and cows for their meat.
Everyone grows a garden of the freshest and most diverse set of herbs, spices, and vegetables found on this planet.
Everyone avoids chains like red lobster and Olive Garden
Everyone has an unlimited budget for food
Everyone is a renowned chef
Did I leave anything out?
Posted on 11/1/11 at 10:39 am to Count Chocula
Some people like thier tater salad mashed. 
Posted on 11/1/11 at 10:59 am to CITWTT
add more liquid and let it cook longer if your rice is undercooked.
Posted on 11/1/11 at 11:00 am to PitaLsu
quote:
I have used Minute Rice in my jambalaya for years. Also use a little Kitchen Bouquet. Always comes out great.
Fail
Posted on 11/1/11 at 11:02 am to Count Chocula
Only rice that should be used in Jambalaya.
Posted on 11/1/11 at 11:05 am to gorillacoco
quote:
When i was tailgating for the orgeon game, the people next to me used Minute-Rice for their jambalaya. they said it was because it was much easier to use and harder to screw up. Incidentally it was pretty good jambalaya.
i have to cook jambalaya for 35-40 people this saturday and i'm considering doing this, since i have had trouble with my jambalaya rice being a little undercooked and i'm scared about dicking up a pot for 40 people. i'm not exactly a seasoned veteran at cooking jambalaya (3 times so far).
anyone ever use this? any tips?
also, if you use regular rice for jambalaya, i've had trouble with it being too 'wet' for my tastes at the end. is there a good way to avoid this? when i tried drying it out the rice started to stick & burn at the bottom.
Don't use minute rice. No good.
Here are some Mahatma XL long grain rice cooking tips that may help you.
You're going to need a 5 gallon pot of jamb to feed 40.
Use 5 lbs rice which is about 12.5 cups of rice.
You will need 22 cups of water and or stock. Make damn sure all water is cooked out of the onion/meat mixture before you add the water/stock. Then get it on a hard rolling boil, season to taste to liking, add rice. Bring back to a hard rolling boil and let boil until the rice starts to expand noticeably and is "jumping" in the water. That takes about 7 minutes AFTER it comes back to a full boil. This step is very important to to pop open your rice whan its steaming cooked with the lid on. Popped rice = cooked soft rice.
After that 7 minute hard boil on the rice lower to 20% heat and cover. Wrap towel around the lid if you are unsure of the lid seal. DO NOT lift that lid for any reason for 30 minutes. After the 30 minute steam cut fire off and lift lid and roll the rice. Put the lid back on and let sit for 20 more min.
Use Mahatma extra long grain. Can't miss with that stuff.
I'm assuming you have a heavy cast iron pot to do this in.
Good luck.
This post was edited on 11/1/11 at 5:13 pm
Posted on 11/1/11 at 12:08 pm to CITWTT
quote:
Minute rice and parboiled rice are not going to do it either then there bud.
Parboiled rice isnt the best answer but is still infinitly better than what you told him to do. Thats why I said IF he is going to cut corners..
Posted on 11/1/11 at 12:14 pm to Catman88
Got a few years of cooking under my belt, mon frere, 48 of them next year.
Posted on 11/1/11 at 12:20 pm to CITWTT
Then why in gods name would you recommend:
Was half those years spent above the Mason Dixon line? Or N of Alexandria? The only people I have ever heard of doing that were Yankees.
quote:
Pre-cook a very large batch of regular rice, do the jambo makes with an appropriate amout of fluids, then let it cook for a while, then fold the rice into that pot until the liquid is absorbed.
Was half those years spent above the Mason Dixon line? Or N of Alexandria? The only people I have ever heard of doing that were Yankees.
Posted on 11/1/11 at 4:55 pm to CITWTT
Please never, ever do this for a jambalaya. If you have to do this you might want to try gumbo instead of jambalaya.
Posted on 11/1/11 at 5:22 pm to gorillacoco
I made a 10 gallon pot (12 cups of rice) this weekend using the parboiled rice.
It wasn't my choice. They guy who was scheduled to make the jambalaya was called out of town, and asked me to cook it for him. He had already bought the ingredients. He made his a little different, and it was hard for me to use another guy's methods!
Besides the parboiled rice, he also had me put in 4 lbs of breakfast sausage and 5 lbs of loose hot sausage. It gave the jambalaya a dirty rice kind of effect.
Well the folks ate it up and raved about it! As for myself, and the jambalaya purists (foodies) that were there, we were really disappointed. I was more than a little miffed that my name was attched to that concoction, although decent enough to eat, but not nearly as good as my usual jambalaya!
Regarding the parboiled rice, it doesn't "pop" and doesn't absorb the flavor like regular long grain rice will. To me it's a big step down. Nevertheless, it is much more forgiving, and only the "foodies" will really notice the difference.
If you are unsure of your jambalaya cooking skill and want to be sure that the rice will not be crunchy or soggy, and the eaters won't know the difference anyway, go with the parboiled rice (or minute rice if you prefer). That's my suggestion.
Good luck, and bon appetite!
It wasn't my choice. They guy who was scheduled to make the jambalaya was called out of town, and asked me to cook it for him. He had already bought the ingredients. He made his a little different, and it was hard for me to use another guy's methods!
Besides the parboiled rice, he also had me put in 4 lbs of breakfast sausage and 5 lbs of loose hot sausage. It gave the jambalaya a dirty rice kind of effect.
Well the folks ate it up and raved about it! As for myself, and the jambalaya purists (foodies) that were there, we were really disappointed. I was more than a little miffed that my name was attched to that concoction, although decent enough to eat, but not nearly as good as my usual jambalaya!
Regarding the parboiled rice, it doesn't "pop" and doesn't absorb the flavor like regular long grain rice will. To me it's a big step down. Nevertheless, it is much more forgiving, and only the "foodies" will really notice the difference.
If you are unsure of your jambalaya cooking skill and want to be sure that the rice will not be crunchy or soggy, and the eaters won't know the difference anyway, go with the parboiled rice (or minute rice if you prefer). That's my suggestion.
Good luck, and bon appetite!
Posted on 11/1/11 at 5:31 pm to Jimbeaux
quote:
Well the folks ate it up and raved about it! As for myself, and the jambalaya purists (foodies) that were there, we were really disappointed. I was more than a little miffed that my name was attched to that concoction, although decent enough to eat, but not nearly as good as my usual jambalaya!
I've seen this with people trying to make "gumbo" as well. My buddy called me, I talked him through making the roux, and then let him go. He made some crazy arse shite that was not gumbo, but was very tasty and his guests raved about it. I ate some the next day. It was like... rice and gravy I guess. Wet jambalaya? Not sure how to describe it.
As far as par boiled rice goes... there's plenty of ways to make jambalaya and I had a roommate in college that made his with parboiled rice... and tomatoes... in the oven. It was damn good jambalaya.
Just not my favorite kind.
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