Jambalaya Rice question

Ok i have never heard of anyone cutting the fire off after adding the rice before

I boil the water and rice until the rice starts to show beneath the water. Then, I stir, put the lid on the pot, and simmer for 25 minutes.

Once my water is at a rolling boil, I add my rice. Then once water comes back to a boil, I cook uncovered for 7 minutes. At the end of these 7 minutes, the rice is usually jumping out of the pot and the rice has gotten so thick that the paddle will almost stand up in the middle of the pot. Cover tightly and reduce fire as low as you can go cook for 10 minutes. Remove the lid run the paddle down the side of the pot to bleed the remaining water that's on top. Smooth out the rice, shut fire off and cover tightly for 20 minutes. Remove the lid and FLIP the rice (DO NOT STIR). Smooth rice and recover for 10 minutes. Ready to serve.

Once my jambalaya meat mixture is cooked nd it is time to add the rice, I do the following;

-measure all the liquid that is left in the meat mixture, as much as you can get out, into a measuring device
- I use 1 cup of raw rice per one pound of uncooked meat in the jambalaya, I like this ratio in the finished product
-Add water, stock, or broth in a 1 2/3C liquid to 1C raw rice ratio to meat mixture
-Bring to rolling boil
-Add raw rice
-Bring back to boil
- Cover, reduce heat to simmer and cook, covered, for 30 minutes. DO NOT OPEN THE POT FOR THIS TIME!
- Turn fire off, uncover and stir (now is the time to add chopped green onions and/or chopped parsley
- After stirring, cover and let stand for 10 minutes
- Serve after 10 minute covered rest

This is what works for me. When I make rice dressing, I use the same ratios of rice, liquid and time.