- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Regular or porboiled rice for jambalaya
Posted on 10/28/23 at 5:46 pm to Jim bean xxx
Posted on 10/28/23 at 5:46 pm to Jim bean xxx
Lawd, Almighty! Pas bon.
You change the rice, you change the texture, you change the taste. And then it ain't jambalaya.
Choosing parboiled rice because it's 'safe' is like driving a nice safe economy car on the German autobahn.
Let the tiger out....use long grain.
0
Posted on 10/28/23 at 11:24 pm to Jim bean xxx
In Abu Dhabi I use Lotus Jasmine rice from Vietnam or Silver Swan Jasmine rice from Thailand.
Cups are 2 to 1 ratio of water to rice. Usually have a nice sludge of gravy/sauce after my last water is cooked down and the meat is all tender, then if a small batch of jambalaya, I add 6 cups of water and get it to a boil, add my 3 cups of rice, stir for about 1.5 minutes as the rice is starting to swell, turn the fire lowest possible, throw some green onions on top, cover the pot and do not peak for 22-25 minutes. Peak, if fine, turn off the heat, carefully stir/turn over a couple of times, then leave it alone for another 10 minutes to rest. Enjoy!
Back home in La. I use Mahatma or Cajun Country
Cups are 2 to 1 ratio of water to rice. Usually have a nice sludge of gravy/sauce after my last water is cooked down and the meat is all tender, then if a small batch of jambalaya, I add 6 cups of water and get it to a boil, add my 3 cups of rice, stir for about 1.5 minutes as the rice is starting to swell, turn the fire lowest possible, throw some green onions on top, cover the pot and do not peak for 22-25 minutes. Peak, if fine, turn off the heat, carefully stir/turn over a couple of times, then leave it alone for another 10 minutes to rest. Enjoy!
Back home in La. I use Mahatma or Cajun Country
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News