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Started By
Message
Need help with Jambalaya
Posted on 6/27/16 at 2:27 pm
Posted on 6/27/16 at 2:27 pm
Cooked a jambalaya this weekend and unable to get the rice to "pop". Once all meat and veggies were browned I added the liquid (2:1). That came to a hard boil and added the rice. Continued to boil until the liquid was 95% absorbed. Covered it and turned to low for 25 min. Any suggestions on what I need to do to get the rice to pop? The rice wasn't hard, it just didn't pop open.
This post was edited on 6/27/16 at 2:30 pm
6
Posted on 6/27/16 at 2:30 pm to Kazhopa
Whoa whoa whoa
I bring mine to a good rolling boil then put cover on and immediately turn off heat.
Let sit for 20 min or so and comes out perfect
You dont boil it until 95% of fluid is gone
I bring mine to a good rolling boil then put cover on and immediately turn off heat.
Let sit for 20 min or so and comes out perfect
You dont boil it until 95% of fluid is gone
This post was edited on 6/27/16 at 2:31 pm
Posted on 6/27/16 at 2:31 pm to Cosmo
OK. Will give that a try. I can post a pic of it, if anyone can explain how. I have tried doing it both ways, boiling the liquid out and then covering and covering once it gets to a boil. I have heard suggestions of doing it both ways. Still no luck
This post was edited on 6/27/16 at 2:33 pm
Posted on 6/27/16 at 2:33 pm to Kazhopa
You people.
When it comes to a boil, add your rice, lower heat, cover it and don't open it. Don't open it. Don't open it. 30 minutes later, cut heat off, open it and roll it. Serve 10 minutes later.
When it comes to a boil, add your rice, lower heat, cover it and don't open it. Don't open it. Don't open it. 30 minutes later, cut heat off, open it and roll it. Serve 10 minutes later.
Posted on 6/27/16 at 2:37 pm to Kazhopa
You weren't using parboiled rice, were you? That stuff won't pop.
Posted on 6/27/16 at 2:37 pm to thegreatboudini
quote:
When it comes to a boil, add your rice, lower heat, cover it and don't open it.
Actually there are multiple methods and cooking it like a risotto is becoming pretty popular.
I'll admit I am a proponent of the cover and wait, but the new method has produced some pretty impressive pots.
Posted on 6/27/16 at 2:39 pm to Stadium Rat
Scared to say it, but yes. What rice would you recommend?
Posted on 6/27/16 at 2:40 pm to thegreatboudini
Thanks. I will give this a try.
Posted on 6/27/16 at 2:41 pm to fightin tigers
If it ain't broke...
Posted on 6/27/16 at 2:42 pm to Kazhopa
quote:
You weren't using parboiled rice, were you? That stuff won't pop.
quote:Mahatma long grain or an extra long grain rice.
Scared to say it, but yes. What rice would you recommend?
Posted on 6/27/16 at 2:47 pm to Stadium Rat
Sounds good. I was using Zatarain's parboiled.
Posted on 6/27/16 at 2:52 pm to Kazhopa
we bring to boil
add rice
come back to boil
stir a few times
cover
lower heat
22-25 minutes or so
add rice
come back to boil
stir a few times
cover
lower heat
22-25 minutes or so
Posted on 6/27/16 at 2:53 pm to Kazhopa
Posted on 6/27/16 at 2:55 pm to Kazhopa
quote:
I was using Zatarain's parboiled.
I hate to say this, but if I notice parboiled rice in a jambalaya I instantly lose respect for the chef...the consistency is just off.
Posted on 6/27/16 at 2:56 pm to lilsnappa
quote:
I hate to say this, but if I notice parboiled rice in a jambalaya I instantly lose respect for the chef..
to be fair, the guy isnt looking for respect. hes looking for help
Posted on 6/27/16 at 2:58 pm to Cosmo
quote:Same here, except rather than turning the heat all the way off I turn it very low. Never takes more than about 23 minutes from that point, and that's if I'm making a big batch.
Whoa whoa whoa
I bring mine to a good rolling boil then put cover on and immediately turn off heat.
Let sit for 20 min or so and comes out perfect
You dont boil it until 95% of fluid is gone
Posted on 6/27/16 at 2:59 pm to Jones
Yeah, if it tastes good I don't care how it is made.
Posted on 6/27/16 at 3:01 pm to fightin tigers
quote:
Yeah, if it tastes good I don't care how it is made.
Posted on 6/27/16 at 3:05 pm to Stadium Rat
Yes. Very aware. That's where I got all of the info. I didn't have luck with the rice poping following those directions. After that, I got other tips and tried that way as well.
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