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.
This post was edited on 11/1 at 5:13 pm