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Message
Parboiled rice in jambalaya
Posted on 10/30/09 at 2:20 pm
Posted on 10/30/09 at 2:20 pm
What is the knock on using parboiled rice in a jambalaya? I have noticed people frown upon it, and I am just curious why?
I have made many jambas with both, and don't seem to notice a taste difference. Fill me in here
I have made many jambas with both, and don't seem to notice a taste difference. Fill me in here
4
Posted on 10/30/09 at 2:23 pm to MC123
really? why would anyone have an issue with rice that comes out better?
Posted on 10/30/09 at 2:24 pm to MC123
I've never used the parboiled stuff - but I've also never cooked more than 3-4 gallons at a time or made my jamb outside using fire - but I've followed the argument. Those against say the flavor doesn't cook into the rice as much as with regular rice.
Posted on 10/30/09 at 2:27 pm to GarmischTiger
quote:
Those against say the flavor doesn't cook into the rice as much as with regular rice.
This. Seems that way to me too
Posted on 10/30/09 at 2:29 pm to Count Chocula
quote:
Parboiled rice in jambalaya
Never ever.
Posted on 10/30/09 at 2:30 pm to GarmischTiger
quote:
Those against say the flavor doesn't cook into the rice as much as with regular rice
Interesting. I know from experience that the parboiled rice comes out fluffier, and just looks/presents better. Again, i have never noticed a taste difference, but I definitely have noticed that some people really hate on the practice
Posted on 10/30/09 at 2:32 pm to MC123
I don't use it, but I did eat jambalaya at a tailgate for the Aub game that had used it...the cooks were damn proud of it...and they were Laffy natives. 
Posted on 10/30/09 at 2:34 pm to pochejp
quote:
Never ever
The question was why?
Posted on 10/30/09 at 2:35 pm to MC123
I parboil my own rice before jambalaya. It's simple. Add some chicken stock to a steamer in way less proportion than the rice needs to cook. That equals parboiled rice. Then use it in your jambo recipe.
Posted on 10/30/09 at 2:36 pm to Zach
Why?
Posted on 10/30/09 at 2:47 pm to MC123
i don't like 2 things about the parboiled rice.
1. the texture. i like a little wetter jambalaya and actually like some grains to stick together. The parboiled stuff seems to be a little drier and fluffier with individual grains....which is great for plain steamed rice, but i don't care for my jambalaya that way.
2. flavor blending. although very slight, it seems like parboiled ends up as rice witch flavor around it, as opposed to rice that is truly incorporated into the dish.
1. the texture. i like a little wetter jambalaya and actually like some grains to stick together. The parboiled stuff seems to be a little drier and fluffier with individual grains....which is great for plain steamed rice, but i don't care for my jambalaya that way.
2. flavor blending. although very slight, it seems like parboiled ends up as rice witch flavor around it, as opposed to rice that is truly incorporated into the dish.
Posted on 10/30/09 at 2:50 pm to el tigre
quote:
2. flavor blending. although very slight, it seems like parboiled ends up as rice witch flavor around it, as opposed to rice that is truly incorporated into the dish.
It's like rice dressing vs. jambalaya.
Posted on 10/30/09 at 2:53 pm to MC123
quote:
Never ever
The question was why?
Why brown the meat to get a nice color? Just cook it white.
Why not just add 10 cans of tomato sauce? N.O. people do it so it must be great.
Why use real onions? Just use powder.
Why use quality sausage when you could just use Manda's?
Why use pork butts when you can use Turkey breast.
Hell, why not use minute rice?
Why why why? Blah blah blah.
Use what you want but me i'll cook it like I was taught to cook Jam. Using real Louisiana grown extra long grain rice. Using anything else tells me all I need to know about that particular Jam cook. Not a bad thing. Just the way it is.
Posted on 10/30/09 at 2:59 pm to Y.A. Tittle
Par boiled rice is great for someone who has not cooked a whole lot of jambalaya. It is very "forgiving". It leaves some room for error as far as how the texture of your rice comes out, meaning it's not as hard to screw up. It is not my favorite because of the lack of flavor that the rice absorbs as compared to an extra long grain rice that I prefer. I use par boiled rice for gumbo or red beans and have no problem with it.
This post was edited on 10/30/09 at 3:01 pm
Posted on 10/30/09 at 3:03 pm to LSU85
quote:
I use par boiled rice for gumbo or red beans and have no problem with it.
right, and i agree.
fwiw, don't most restaurants use parboiled for about everything? Another reason i never order jambalaya at restautrants....that, and it just feels weird for me to eat that at a sit down restaurant anyway. it's a social food.
Posted on 10/30/09 at 3:14 pm to el tigre
Par boiled rice is also great for home made stir fried rice for those of us that cannot figure out how the Asians get this perfect every time.
Posted on 10/30/09 at 3:25 pm to pochejp
quote:
Why brown the meat to get a nice color? Just cook it white.
Why not just add 10 cans of tomato sauce? N.O. people do it so it must be great.
Why use real onions? Just use powder.
Why use quality sausage when you could just use Manda's?
Why use pork butts when you can use Turkey breast.
Hell, why not use minute rice?
Why why why? Blah blah blah
poche did i offend you or something? WTF?
why post a bunch of ridiculous crap in the middle of an otherwise informative thread? and still not answer the question?!?!
Thanks to el tigre, lsu85 and others for their USEFUL information
Posted on 10/30/09 at 3:50 pm to el tigre
quote:
1. the texture. i like a little wetter jambalaya and actually like some grains to stick together. The parboiled stuff seems to be a little drier and fluffier with individual grains....which is great for plain steamed rice, but i don't care for my jambalaya that way.
2. flavor blending. although very slight, it seems like parboiled ends up as rice witch flavor around it, as opposed to rice that is truly incorporated into the dish.
Agree 100%
Posted on 10/30/09 at 4:23 pm to osunshine
The same people who talk crap about parboiled rice are likely the same ones who think it takes an entire hour to make a roux.
Posted on 10/30/09 at 4:26 pm to Me4Heisman
rarrhhhhh!!! yeahh!!!!
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