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Brown Rice Jambalaya Question
Posted on 10/9/12 at 10:28 am
Posted on 10/9/12 at 10:28 am
What adjustments do you make to your standard jambalaya recipe if you're swapping brown rice for white?
5
Posted on 10/9/12 at 10:34 am to Stadium Rat
I tried this once and it tasted so awful I didn't bother to try and perfect it. I'd rather have no jambalaya at all.
Posted on 10/9/12 at 10:37 am to Stadium Rat
Mine arent specific.... Certainly not as specific as ur calculator..... But my most obviousl answer is I add more stock and cook the rice longer......
Posted on 10/9/12 at 10:41 am to Tigersminus21
quote:
I tried this once and it tasted so awful I didn't bother to try and perfect it. I'd rather have no jambalaya at all.
I felt the same way but I recently tried Riceland brand and it didn't have that strong flavor. My doctor says I need to avoid white rice. I love jambalaya too much to give it up.
Posted on 10/9/12 at 10:46 am to Stadium Rat
quote:You mind me asking why?
My doctor says I need to avoid white rice
Posted on 10/9/12 at 10:48 am to LSUAfro
I got a diabetes diagnosis.
Posted on 10/9/12 at 10:49 am to Stadium Rat
I have substituted just about anything with rice, to brown rice and cant seem to tell a difference really. Maybe the brand makes a difference.
However, I always add some black eyed peas with jalapeno's to my jambalaya and it makes it that much more awesome.
However, I always add some black eyed peas with jalapeno's to my jambalaya and it makes it that much more awesome.
Posted on 10/9/12 at 10:50 am to Stadium Rat
Gotcha. Sorry to hear that. Never heard of white rice being excluded from a diet.
I've never done brown rice in a jamb, nor do I think I'll ever try it(without reason), but I would be curious to try it.
I've never done brown rice in a jamb, nor do I think I'll ever try it(without reason), but I would be curious to try it.
Posted on 10/9/12 at 11:52 am to Stadium Rat
I ate Mahatmas brown rice cooked in my rice cooker with gumbo last night. It has a very slight crunch to eat, which I actually like. Otherwise, I couldn't tell a difference in the flavor. It was buried in gumbo flavor. I like it. I used a little more water in the cooker than I do for the white rice.
I haven't made jambalaya with it, though, but you'd have to increase the water a bit, IMO.
Try some quinoa for your starch when you're craving white rice. I eat with gravy sometimes. It also has a slight crunch, but it's good and you can season it up with whatever you like. I love the stuff.
You might also want to look into Cajun Grain Jasmine Brown Rice someone mentioned here. I ordered some, but haven't tried it yet.
LINK /
I haven't made jambalaya with it, though, but you'd have to increase the water a bit, IMO.
Try some quinoa for your starch when you're craving white rice. I eat with gravy sometimes. It also has a slight crunch, but it's good and you can season it up with whatever you like. I love the stuff.
You might also want to look into Cajun Grain Jasmine Brown Rice someone mentioned here. I ordered some, but haven't tried it yet.
LINK /
Posted on 10/9/12 at 12:00 pm to Gris Gris
I cooked brown rice in a rice cooker. It required 50% more water and took about 45 minutes to cook, instead of about 25 minutes for white. I'm just not sure if these numbers would translate to cooking jambalaya.
Posted on 10/9/12 at 12:05 pm to Stadium Rat
quote:
I cooked brown rice in a rice cooker. It required 50% more water and took about 45 minutes to cook,
I didn't add 50% more water and I guestimate. I just that one knuckle measurement in the rice cooker and I put the water until it came just over the first knuckle. Came out perfect. Didn't time it because I put the rice on and just leave it in the cooker until I'm ready for it. It stays warm.
I have no idea how to translate it to jambalaya. Have you googled it?
You may have to do some trial and error with your recipe.
Did you get a med to take or just laying off the white foods?
Posted on 10/9/12 at 12:11 pm to Gris Gris
quote:
Did you get a med to take or just laying off the white foods?
I got a small daily dose of insulin, unfortunately.
I googled brown rice jambalaya, and the recipes tend to cook longer, but they really aren't authentic-looking recipes.
The trouble with the rice cooker method is I don't know if the water was needed to be absorbed by the rice, or it was there to increase the cooking time (that's how the rice cooker times the cooking).
This post was edited on 10/9/12 at 12:14 pm
Posted on 10/9/12 at 12:20 pm to Stadium Rat
quote:
I got a small daily dose of insulin, unfortunately.
Sorry about that. Thought maybe you got to try pills, first.
Brown rice definitely requires more water. I've screwed it up a few times, forgetting that on the stovetop and the rice cooker.
Even though the recipes aren't "authentic", maybe some of them would give you an idea on the liquids.
Posted on 10/9/12 at 5:41 pm to Stadium Rat
If you use Uncle Bens brown rice.. it cooks almost the same as a regular Rice, and the flavor is great
Posted on 10/9/12 at 5:48 pm to Stadium Rat
Don't know, never tried.
I do use jasmine rice instead and portion is equal to white.
I do use jasmine rice instead and portion is equal to white.
Posted on 10/9/12 at 9:23 pm to W
Bump for the evening crowd.
Posted on 10/9/12 at 9:26 pm to Stadium Rat
Like someone mentioned, more stock and longer time. I also rinse the rice several times.
What's the reasoning behind white to brown? Same thing just less minerals. Guess they are banking on the fiber?
What's the reasoning behind white to brown? Same thing just less minerals. Guess they are banking on the fiber?
Posted on 10/9/12 at 9:32 pm to fightin tigers
quote:
What's the reasoning behind white to brown? Same thing just less minerals. Guess they are banking on the fiber?
The brown rice has a better glycemic index than white rice. It causes less of a spike in insulin than white rice.
Posted on 10/9/12 at 9:39 pm to Stadium Rat
quote:
The brown rice has a better glycemic index than white rice. It causes less of a spike in insulin than white rice.
The wife and I have switched to brown rice, turkey sausage and bl/sl chicken breast jambalaya. I'm not going to say it is the best jambalaya, rice texture is the biggest hurdle. It does work into out diet of lower fat and fewer processed foods. Managed to drop 70+lbs in less than a year and offset my beer intake.
Posted on 10/9/12 at 9:42 pm to fightin tigers
quote:
Managed to drop 70+lbs in less than a year and offset my beer intake.
very nice
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