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