help needed: Minute Rice in jambalaya | TigerDroppings.com

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gorillacoco
LSU Fan
Baton Rouge
Member since Oct 2009
2625 posts

help needed: Minute Rice in jambalaya



When i was tailgating for the orgeon game, the people next to me used Minute-Rice for their jambalaya. they said it was because it was much easier to use and harder to screw up. Incidentally it was pretty good jambalaya.

i have to cook jambalaya for 35-40 people this saturday and i'm considering doing this, since i have had trouble with my jambalaya rice being a little undercooked and i'm scared about dicking up a pot for 40 people. i'm not exactly a seasoned veteran at cooking jambalaya (3 times so far).

anyone ever use this? any tips?

also, if you use regular rice for jambalaya, i've had trouble with it being too 'wet' for my tastes at the end. is there a good way to avoid this? when i tried drying it out the rice started to stick & burn at the bottom.

TIA.







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CITWTT
LSU Fan
baton rouge
Member since Sep 2005
31765 posts

re: help needed: Minute Rice in jambalaya


Try this as another option instead of going that route. Pre-cook a very large batch of regular rice, do the jambo makes with an appropriate amout of fluids, then let it cook for a while, then fold the rice into that pot until the liquid is absorbed.





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LSU Piston
USA Fan
Baton Rouge, LA
Member since Feb 2008
2810 posts

re: help needed: Minute Rice in jambalaya




This is the TD.com Food and Drink Board.

Everyone uses the freshest and most exceptional of ingredients.

Everyone has a farm out back where they raise chickens and cows for their meat.

Everyone grows a garden of the freshest and most diverse set of herbs, spices, and vegetables found on this planet.


So...no on the Minute Rice.

But that seems fine to me.






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PitaLsu
New Orleans Saints Fan
Cen-La
Member since Oct 2011
175 posts

re: help needed: Minute Rice in jambalaya


I have used Minute Rice in my jambalaya for years. Also use a little Kitchen Bouquet. Always comes out great.





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LSUballs
LA-Monroe Fan
RayVegas LA
Member since Feb 2008
21111 posts

re: help needed: Minute Rice in jambalaya


It will work fine. I did one a few weeks ago and had to use Minute rice because for some strange reason that's what the old lady bought. People ate the hell out of it..





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Catman88
LSU Fan
Baton Rouge, LA
Member since Dec 2004
39756 posts

re: help needed: Minute Rice in jambalaya


quote:

Try this as another option instead of going that route. Pre-cook a very large batch of regular rice, do the jambo makes with an appropriate amout of fluids, then let it cook for a while, then fold the rice into that pot until the liquid is absorbed.






DONT DO THAT!

Parboiled rice is 100000000000000000x better than that idea. shite take that number and multiply it by itself quite a few more times while you are at it.

Now minute rice isnt the same as parboiled rice but if you are going to cut corners both minute rice and parboiled are better than that abomination of folding in regular rice. Thats not jambalaya thats rice dressing.



This post was edited on 11/1 at 10:23 am


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Winkface
New Orleans Saints Fan
Member since Jul 2010
28577 posts

re: help needed: Minute Rice in jambalaya


quote:

This is the TD.com Food and Drink Board.

Everyone uses the freshest and most exceptional of ingredients.

Everyone has a farm out back where they raise chickens and cows for their meat.

Everyone grows a garden of the freshest and most diverse set of herbs, spices, and vegetables found on this planet.
Well you are just a joy to have around. Welcome!






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CITWTT
LSU Fan
baton rouge
Member since Sep 2005
31765 posts

re: help needed: Minute Rice in jambalaya


Minute rice and parboiled rice are not going to do it either then there bud.





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Count Chocula
Yale Fan
Tier 5 and proud
Member since Feb 2009
49131 posts

re: help needed: Minute Rice in jambalaya


quote:

This is the TD.com Food and Drink Board.

Everyone uses the freshest and most exceptional of ingredients.

Everyone has a farm out back where they raise chickens and cows for their meat.

Everyone grows a garden of the freshest and most diverse set of herbs, spices, and vegetables found on this planet.

Everyone avoids chains like red lobster and Olive Garden

Everyone has an unlimited budget for food

Everyone is a renowned chef

Did I leave anything out?






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CITWTT
LSU Fan
baton rouge
Member since Sep 2005
31765 posts

re: help needed: Minute Rice in jambalaya


Some people like thier tater salad mashed.





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Jsteven
LSU Fan
Nashville, TN
Member since Sep 2010
247 posts

re: help needed: Minute Rice in jambalaya


add more liquid and let it cook longer if your rice is undercooked.





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AscensionTiger
LSU Fan
Prairieville, LA
Member since Jun 2004
1469 posts

re: help needed: Minute Rice in jambalaya


quote:

I have used Minute Rice in my jambalaya for years. Also use a little Kitchen Bouquet. Always comes out great.


Fail






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AscensionTiger
LSU Fan
Prairieville, LA
Member since Jun 2004
1469 posts

re: help needed: Minute Rice in jambalaya




Only rice that should be used in Jambalaya.






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pochejp
LSU Fan
Gonzales, Louisiana
Member since Jan 2007
6135 posts

re: help needed: Minute Rice in jambalaya


quote:


When i was tailgating for the orgeon game, the people next to me used Minute-Rice for their jambalaya. they said it was because it was much easier to use and harder to screw up. Incidentally it was pretty good jambalaya.

i have to cook jambalaya for 35-40 people this saturday and i'm considering doing this, since i have had trouble with my jambalaya rice being a little undercooked and i'm scared about dicking up a pot for 40 people. i'm not exactly a seasoned veteran at cooking jambalaya (3 times so far).

anyone ever use this? any tips?

also, if you use regular rice for jambalaya, i've had trouble with it being too 'wet' for my tastes at the end. is there a good way to avoid this? when i tried drying it out the rice started to stick & burn at the bottom.


Don't use minute rice. No good.

Here are some Mahatma XL long grain rice cooking tips that may help you.

You're going to need a 5 gallon pot of jamb to feed 40.

Use 5 lbs rice which is about 12.5 cups of rice.
You will need 22 cups of water and or stock. Make damn sure all water is cooked out of the onion/meat mixture before you add the water/stock. Then get it on a hard rolling boil, season to taste to liking, add rice. Bring back to a hard rolling boil and let boil until the rice starts to expand noticeably and is "jumping" in the water. That takes about 7 minutes AFTER it comes back to a full boil. This step is very important to to pop open your rice whan its steaming cooked with the lid on. Popped rice = cooked soft rice.

After that 7 minute hard boil on the rice lower to 20% heat and cover. Wrap towel around the lid if you are unsure of the lid seal. DO NOT lift that lid for any reason for 30 minutes. After the 30 minute steam cut fire off and lift lid and roll the rice. Put the lid back on and let sit for 20 more min.

Use Mahatma extra long grain. Can't miss with that stuff.

I'm assuming you have a heavy cast iron pot to do this in.

Good luck.



This post was edited on 11/1 at 5:13 pm


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Catman88
LSU Fan
Baton Rouge, LA
Member since Dec 2004
39756 posts

re: help needed: Minute Rice in jambalaya


quote:

Minute rice and parboiled rice are not going to do it either then there bud.


Parboiled rice isnt the best answer but is still infinitly better than what you told him to do. Thats why I said IF he is going to cut corners..






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CITWTT
LSU Fan
baton rouge
Member since Sep 2005
31765 posts

re: help needed: Minute Rice in jambalaya


Got a few years of cooking under my belt, mon frere, 48 of them next year.





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Catman88
LSU Fan
Baton Rouge, LA
Member since Dec 2004
39756 posts

re: help needed: Minute Rice in jambalaya


Then why in gods name would you recommend:

quote:

Pre-cook a very large batch of regular rice, do the jambo makes with an appropriate amout of fluids, then let it cook for a while, then fold the rice into that pot until the liquid is absorbed.


Was half those years spent above the Mason Dixon line? Or N of Alexandria? The only people I have ever heard of doing that were Yankees.








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TorNation
LSU Fan
Sulphur, LA
Member since Aug 2008
2437 posts

re: help needed: Minute Rice in jambalaya


Please never, ever do this for a jambalaya. If you have to do this you might want to try gumbo instead of jambalaya.





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Jimbeaux
LSU Fan
Member since Sep 2003
11728 posts

re: help needed: Minute Rice in jambalaya


I made a 10 gallon pot (12 cups of rice) this weekend using the parboiled rice.

It wasn't my choice. They guy who was scheduled to make the jambalaya was called out of town, and asked me to cook it for him. He had already bought the ingredients. He made his a little different, and it was hard for me to use another guy's methods!

Besides the parboiled rice, he also had me put in 4 lbs of breakfast sausage and 5 lbs of loose hot sausage. It gave the jambalaya a dirty rice kind of effect.

Well the folks ate it up and raved about it! As for myself, and the jambalaya purists (foodies) that were there, we were really disappointed. I was more than a little miffed that my name was attched to that concoction, although decent enough to eat, but not nearly as good as my usual jambalaya!

Regarding the parboiled rice, it doesn't "pop" and doesn't absorb the flavor like regular long grain rice will. To me it's a big step down. Nevertheless, it is much more forgiving, and only the "foodies" will really notice the difference.

If you are unsure of your jambalaya cooking skill and want to be sure that the rice will not be crunchy or soggy, and the eaters won't know the difference anyway, go with the parboiled rice (or minute rice if you prefer). That's my suggestion.

Good luck, and bon appetite!






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coloradoBengal
LSU Fan
Member since Sep 2007
32608 posts

re: help needed: Minute Rice in jambalaya


quote:

Well the folks ate it up and raved about it! As for myself, and the jambalaya purists (foodies) that were there, we were really disappointed. I was more than a little miffed that my name was attched to that concoction, although decent enough to eat, but not nearly as good as my usual jambalaya!


I've seen this with people trying to make "gumbo" as well. My buddy called me, I talked him through making the roux, and then let him go. He made some crazy arse shite that was not gumbo, but was very tasty and his guests raved about it. I ate some the next day. It was like... rice and gravy I guess. Wet jambalaya? Not sure how to describe it.

As far as par boiled rice goes... there's plenty of ways to make jambalaya and I had a roommate in college that made his with parboiled rice... and tomatoes... in the oven. It was damn good jambalaya.

Just not my favorite kind.






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