Had trouble with my jambalaya rice | TigerDroppings.com

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xXLSUXx
New Orleans Saints Fan
New Orleans, LA
Member since Oct 2010
8481 posts

Had trouble with my jambalaya rice



Cooked a jambalaya for only the third time yesterday, and the rice did not cook. The first time I cooked it, it came out excellent. The second time, they had a few hard pieces of rice. And this time, it was almost inedible. Luckily there weren't many people around to eat it, but it was still a pretty embarrassing experience.

The difference between the first time and the second time was the pot. The first time I cooked it I had used someone else's Magnalite pot, and the last two, my own cast iron 7 qrt pot. I'm assuming the cast iron pot isn't sealing well enough to hold the steam in. (I didn't lift the lid to peep I swear!) Does anyone have any tips?


Also, just to make sure I'm not screwing up the simple stuff, when do you add your rice? And when do you cover, at what temp, and for how long?



This post was edited on 2/5 at 9:02 am



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Dolemite
LSU Fan
Lake Charles
Member since Dec 2006
942 posts

re: Had trouble with my jambalaya rice


I always use a black iron pot to cook mine. After I get all of the other ingredients cooked down the way i like them, I add the stock/water mixture and the rice. I slow roll a little boil and stir for about 7-8 minutes. I then put the lid on and turn the fire completely off. After 10 minutes I quickly give it a stir and replace the lid. 10 more minutes and I repeat, and add green onions. 10 more minutes and its ready to eat!

One problem you can find is switching the grain of the rice. Stick with the same size.






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MeridianDog
Mississippi St. Fan
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Member since Nov 2010
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re: Had trouble with my jambalaya rice


Just speculating here:

Did you have enough water to cook the rice? (at least 2X water to rice).

Did lid fit tightly? Some people wrap the lid-to-pot-seam with a wet towel or tin foil to help seal it - maybe even put a brick on the lid.

Did you keep it hot enough long enough after putting rice in Jambalaya. Need to get a good rolling boil when you put the rice into the pot until it (rice) cracks.

Did your wife come by and remove the lid to "Take a Peek" while you were going after another beer?



Has anyone been messing with your MoJo?







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purpleNgoldsaint
LSU Fan
Houma Louisiana
Member since Jun 2009
2463 posts

re: Had trouble with my jambalaya rice


quote:

Did you keep it hot enough long enough after putting rice in Jambalaya


This is very important. As he said get it to a rolling boil. Cast iron will hold a lot of heat and if you heat the pot up enough you can almost turn off the fire while the rice cooks (some do it this way, I just turn down to simmer).






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SUB
LSU Fan
Member since Jan 2009
3938 posts

re: Had trouble with my jambalaya rice


My jambalaya recipe calls for the lid to stay on for 20 minutes with a simmer going. No lifting of the lid during this time. I've never had an issue. Like others said, make sure you have enough water.





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OTIS2
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NoLA
Member since Jul 2008
27729 posts
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re: Had trouble with my jambalaya rice


I finish mine in the oven, uncovered, so my technique is different, but I start of the stove and once I've added the stock, I bring the pot to a boil, add the rice and bring it back to a hard simmer. I give the pot a few slow stirs to insure all of the ingredients are incorporated and then it goes into the oven. Once I learned I needed to return the pot to a slow boil and stir, I have not had an undercooked rice issue.

I use the Prudhomme recipe(s) as a guide on technique...but don't follow his pepper measurements. They are 2 to 3 times larger than necessary.






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Powerman
LSU Fan
Corpus Christi, TX
Member since Jan 2004
120830 posts

re: Had trouble with my jambalaya rice


I had this problem once with a cast iron. The cast iron will hold the heat in very well but sometimes you need to give the liquid time to come to a really strong boil so the rice will pop





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Kajungee
LSU Fan
South ,Section 6 Row N
Member since Mar 2004
15632 posts

re: Had trouble with my jambalaya rice


You sure you bring the rice back up to boil and let it go until the rice sucked up a good bit of the water.

This is a critical step I have seen some people rush.






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MeridianDog
Mississippi St. Fan
Home on the range
Member since Nov 2010
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re: Had trouble with my jambalaya rice


quote:

so the rice will pop


Thats what I ment to write!

Pop - not crack.

Rice pops, coffee beans crack - I guess I still have coffee on my mind this morning.






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gmrkr5
LSU Fan
BR
Member since Jul 2009
9361 posts

re: Had trouble with my jambalaya rice


need more info...

how much water/rice?
how long did you cook the rice and at what heat?






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OTIS2
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NoLA
Member since Jul 2008
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re: Had trouble with my jambalaya rice


quote:

You sure you bring the rice back up to boil and let it go until the rice sucked up a good bit of the water.


I don't boil that longer before I go to the over. I use a 2 to 1 ratio and once I've added the rice and come back to a slow boil, I give it a good, slow stir, bring back to a hard simmer/slow boil again, and then into the oven. It works well. The La Kitchen recipes...or a few of them...use this method. I'm usually doing a no. 12 pot when I make it.






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xXLSUXx
New Orleans Saints Fan
New Orleans, LA
Member since Oct 2010
8481 posts

re: Had trouble with my jambalaya rice


Actually now that I think about it, the first time I did it and it came out great, I finished it in the oven.

This time, I had a 1.5 cups of stock/water to 1 cup of rice. Added rice when liquid started to boil, cut the heat to medium low. Stirred until it swelled and absorbed most of the liquid, then cut heat to very low and cover for 10 minutes. Lift lid, roll, recover and let sit another 20 minutes.

I had never used this recipe, couldn't find the one I used the first time. Thought this would do in a pinch.






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pochejp
LSU Fan
Gonzales, Louisiana
Member since Jan 2007
6177 posts

re: Had trouble with my jambalaya rice


quote:


You sure you bring the rice back up to boil and let it go until the rice sucked up a good bit of the water.

This is a critical step I have seen some people rush.


This.


And I never add my rice before the stock is boiling.






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fishpinger
LSU Fan
Member since Apr 2006
140 posts

re: Had trouble with my jambalaya rice


quote:

This time, I had a 1.5 cups of stock/water to 1 cup of rice.


This is your likely culprit. Std ratio for rice is always 2 to 1(Liquid to Rice)






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upgrade
LSU Fan
Pina Coladaburg
Member since Jul 2011
2215 posts

re: Had trouble with my jambalaya rice


(I didn't lift the lid to peep I swear!)


This is not nearly as critical as everyone makes it out to be.






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JustSmokin
LSU Fan
Baton Rouge
Member since Sep 2007
7681 posts

re: Had trouble with my jambalaya rice


quote:

This time, I had a 1.5 cups of stock/water to 1 cup of rice. Added rice when liquid started to boil, cut the heat to medium low. Stirred until it swelled and absorbed most of the liquid, then cut heat to very low and cover for 10 minutes. Lift lid, roll, recover and let sit another 20 minutes.

This is the culprit. If you are going to use 1.5/1 ratio, you cannot leave the lid off that long after adding the rice. Too much water boils out. 2/1 ratio would be the answer.

I prefer 1.5/1 ratio b/c I like my rice a bit drier, but I cover mine as soon as the liquid comes back to a boil after adding the rice. Reduce to low heat and cook for 20 minutes. Fluff, turn fire off and let sit for 10 minutes.






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