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Started By
Message
Cook time on rice
Posted on 8/29/13 at 8:20 am
Posted on 8/29/13 at 8:20 am
I'm cooking jambalaya and have never cooked such a large batch. I was wondering how long I should cook the 12lbs of rice? TIA
4
Posted on 8/29/13 at 8:25 am to geauxtigers12
20-25 minutes on low. Let it rest for 5-10 minutes after you kill the heat. Roll it gently from bottom to top then put the lid back on for 15-20 minutes and it'll be done. Check the jambalaya thread by pochejp.
This post was edited on 8/29/13 at 8:26 am
Posted on 8/29/13 at 8:27 am to geauxtigers12
Use parboiled.
Thank me later.
Thank me later.
Posted on 8/29/13 at 8:33 am to TIGRLEE
Posted on 8/29/13 at 8:34 am to geauxtigers12
quote:
I was wondering how long I should cook the 12lbs of rice?
man if it were only that simple
Posted on 8/29/13 at 8:36 am to Trout Bandit
Yeah, we have been going off the tread but were just making sure about timing because of the quantity of rice. Thanks
Posted on 8/29/13 at 8:52 am to TIGRLEE
How about a bat meeting your head for a parboiled rice recommendation? Uncle Ben needs to be put out in the fields again.
Posted on 8/29/13 at 8:56 am to CITWTT
Oh man I so agree regarding the freakin parboiled rice. I hate that cardboardy stuff. It never really gets tender, never gets that slightly sticky jambalaya texture. The dish is not supposed to have dry, separate rice grains!
Posted on 8/29/13 at 9:28 am to CITWTT
quote:
How about a bat meeting your head for a parboiled rice recommendation?
Posted on 8/29/13 at 9:33 am to CITWTT
as opposed to some crunchy stuff from a rookie jambalya maker.
Quit being mad.
The trinty in jambalya is what is important,... and tender rice.
Quit being mad.
The trinty in jambalya is what is important,... and tender rice.
Posted on 8/29/13 at 9:51 am to CITWTT
Serious question... what is so bad about parboiled rice? I'm a rookie so I typically use it just to make my life a little easier, but I still think it tastes delicious.
I'm already ducking by the way.
I'm already ducking by the way.
Posted on 8/29/13 at 12:45 pm to kennypowers816
had similar challenge in cooking the rice. I put it into oven save dish (large pan) and baked it for 45 minutes to 1 hour. Came out perfect. Tried to cook in a large aluminum pot and had to keep stirring to get the top to cook and the bottom not to burn.
Posted on 8/29/13 at 12:57 pm to geauxtigers12
quote:
time on riceI'm cooking jambalaya and have never cooked such a large batch. I was wondering how long I should cook the 12lbs of rice? TIA
Get your water mixture to a hard rolling boil before dropping in the rice. Then bring mixture back to a hard boil. Boil the rice until it starts to noticably get thicker (10 min? Depends on burner). Its hard to explain but thats the best I can. You will notice the rice gaining size by then. When it gets to that point boil for 3 more min and cover and cut fire down to low. Now i'm assuming you're in at least a 7 gallon pot for this and you have a banjo burner. Cut it to low and cover. DO NOT lift the lid for 20 min with fire on low. Cut fire off and lift lid and roll the rice from four points. Smear it back down smooth to seal in the steam and cover again for 10 min. It should be ready then. Hope this helps.
Posted on 8/30/13 at 10:34 am to pochejp
Pochejp thanks it came out perfect, we had a jambalaya cook off in natchez ms yesterday. We were using a 15 gallon pot and used the calculator, we just weren't sure with that quantity if the rice needed a little longer or not. We didn't win but these ppl don't know good jambalaya the winner had tomatoes in it, the rice was almost white, and had a bland taste. Oh well thanks again.
Oh btw used mahatma, NO parboiled rice.
Oh btw used mahatma, NO parboiled rice.
This post was edited on 8/30/13 at 10:36 am
Posted on 8/30/13 at 11:38 am to kennypowers816
quote:
Serious question... what is so bad about parboiled rice?
IMO, parboiled rice doesn't seem to split open and soak up all the yummy flavors of the dish, which in something like jambalaya, is kind of the whole point of the rice. It's almost like the parboiled rice is coated with the essence of the dish, but the flavor never gets embedded in it.
Posted on 8/30/13 at 1:11 pm to pochejp
quote:
pochejp
What he said
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