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Jambalaya help
Posted on 5/1/15 at 4:07 pm
Posted on 5/1/15 at 4:07 pm
Did the exact same recipe as I did a month ago but for some reason the rice is still wet and the dish is too liquity
It's almost like a rice pudding consistency. I guess I used too much water. I'm making it ahead of time for a party tomorrow night so am I screwed or do I have some hope that it will set and dry up overnight?
On a side note- whatever the hell it is, it's damn good
It's almost like a rice pudding consistency. I guess I used too much water. I'm making it ahead of time for a party tomorrow night so am I screwed or do I have some hope that it will set and dry up overnight?
On a side note- whatever the hell it is, it's damn good
This post was edited on 5/1/15 at 4:08 pm
5
Posted on 5/1/15 at 4:11 pm to dallastiger55
How much rice vs liquid are you using?
Posted on 5/1/15 at 4:12 pm to dallastiger55
The key is Zatarans par-boiled rice...it will make up for water error either way...
Posted on 5/1/15 at 4:46 pm to dallastiger55
You aren't giving us many details. How many cups of rice and how much water did you use? If it's "too liquidy", then put the cover back on and cook it (on low) for another 10-15 min.
Or are you saying that the rice is "mushy" and too soft? If it comes out like a rice pudding, it probably has to do with all the other ingredients you have in there. If you used a ton of onions, it can cause it to get mushy because the onions get reduced to a soft and sticky texture, kinda like egg.
Or are you saying that the rice is "mushy" and too soft? If it comes out like a rice pudding, it probably has to do with all the other ingredients you have in there. If you used a ton of onions, it can cause it to get mushy because the onions get reduced to a soft and sticky texture, kinda like egg.
This post was edited on 5/1/15 at 4:50 pm
Posted on 5/1/15 at 4:54 pm to allsports34
quote:
The key is Zatarans par-boiled rice...it will make up for water error either way...
LOL
Posted on 5/1/15 at 5:04 pm to TH03
Failing to skim off excess grease can also make it mushy.
Posted on 5/1/15 at 9:50 pm to dallastiger55
Did you make a bigger batch? The bigger the batch the less ratio of water /rice you need, it is one of those things that does not make sense but makes a difference , as does the pot you use cast iron vs stainless steel, etc
Any way for your current situation leave uncovered and cook for a bit longer on low heat, or put in the oven on low
Any way for your current situation leave uncovered and cook for a bit longer on low heat, or put in the oven on low
Posted on 5/2/15 at 6:54 am to Tigerpaw123
2:1 water to rice, cook for 25 mins with the lid on, medium heat. After 25 mins, turn fire off, stir quickly and put the lid back on for 45 mins. Perfect every time.
Posted on 5/2/15 at 7:44 am to Bro Dad
What we need is for someone to spell it all out. Like put together a spreadsheet to help with ratios of ingredients. Maybe even include some step by step instructions. With pictures!
I'm going to get to work on pulling something together.
I'm going to get to work on pulling something together.
Posted on 5/2/15 at 8:33 am to Icansee4miles
quote:
What we need is for someone to spell it all out. Like put together a spreadsheet to help with ratios of ingredients. Maybe even include some step by step instructions. With pictures!
Posted on 5/2/15 at 8:36 am to Stadium Rat
quote:
Stadium Rat
Posted on 5/2/15 at 9:23 am to dallastiger55
quote:
dallastiger55
quote:
Jennings, LA
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