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Jambalaya Rice question
Posted on 10/27/13 at 8:17 pm
Posted on 10/27/13 at 8:17 pm
Ol guys how long do you cook your jambalaya once you add the water and rice. I will be making a 10 gal one.
Posted on 10/27/13 at 8:18 pm to TigerDat
I bring to a boil, add rice... Stir so rice isnt piled up in the middle.... Cut fire, cover for 25 minutes.
Its not much different than cooking rice without meat and veggies in it....
Its not much different than cooking rice without meat and veggies in it....
This post was edited on 10/27/13 at 8:21 pm
Posted on 10/27/13 at 8:29 pm to bossflossjr
Ok i have never heard of anyone cutting the fire off after adding the rice before
Posted on 10/27/13 at 8:38 pm to TigerDat
You should be able to see the swollen rice near the surface when you cut the heat.
Posted on 10/27/13 at 8:39 pm to TigerDat
I boil the water and rice until the rice starts to show beneath the water. Then, I stir, put the lid on the pot, and simmer for 25 minutes.
Posted on 10/27/13 at 9:47 pm to TigerDat
quote:
Ol guys how long do you cook your jambalaya once you add the water and rice. I will be making a 10 gal one.
You need the Jambalaya Calculator.
Version 6.3
Posted on 10/27/13 at 10:22 pm to TigerDat
Bring liquid to a rolling boil
Stir in rice, and bring back to a rolling boil as fast as you can
Let boil, stir every minute until it seems the rice is taking over the pot
Turn the heat down low and cover for 25 minutes. Do not uncover for anything!
After 25 minutes, kill the fire, then roll your rice from top to bottom. Don't scrape the pot.
Cover for 15 more minutes.
Stir in rice, and bring back to a rolling boil as fast as you can
Let boil, stir every minute until it seems the rice is taking over the pot
Turn the heat down low and cover for 25 minutes. Do not uncover for anything!
After 25 minutes, kill the fire, then roll your rice from top to bottom. Don't scrape the pot.
Cover for 15 more minutes.
Posted on 10/28/13 at 7:56 am to TigerDat
Once my water is at a rolling boil, I add my rice. Then once water comes back to a boil, I cook uncovered for 7 minutes. At the end of these 7 minutes, the rice is usually jumping out of the pot and the rice has gotten so thick that the paddle will almost stand up in the middle of the pot. Cover tightly and reduce fire as low as you can go cook for 10 minutes. Remove the lid run the paddle down the side of the pot to bleed the remaining water that's on top. Smooth out the rice, shut fire off and cover tightly for 20 minutes. Remove the lid and FLIP the rice (DO NOT STIR). Smooth rice and recover for 10 minutes. Ready to serve.
Posted on 10/28/13 at 8:05 am to TigerDat
Nothing has changed. The rules of rice and liquid still apply as if you're doing straight rice and water.
Try stock or water and chicken base at least. When you pour your liquid in to cook down, place a measuring stick and mark the where the liquid comes up on the stick. Cook down 30 minutes covered. Place stick in the pot and fill liquid to compensate for evaporation, and bring to a boil, add rice, lower temp to lowest temp you can get your burner, cover, and let go 20 minutes, stirring maybe once or twice during the process toward the end. Done.
Try stock or water and chicken base at least. When you pour your liquid in to cook down, place a measuring stick and mark the where the liquid comes up on the stick. Cook down 30 minutes covered. Place stick in the pot and fill liquid to compensate for evaporation, and bring to a boil, add rice, lower temp to lowest temp you can get your burner, cover, and let go 20 minutes, stirring maybe once or twice during the process toward the end. Done.
Posted on 10/28/13 at 8:24 am to TigerDat
Once my jambalaya meat mixture is cooked nd it is time to add the rice, I do the following;
-measure all the liquid that is left in the meat mixture, as much as you can get out, into a measuring device
- I use 1 cup of raw rice per one pound of uncooked meat in the jambalaya, I like this ratio in the finished product
-Add water, stock, or broth in a 1 2/3C liquid to 1C raw rice ratio to meat mixture
-Bring to rolling boil
-Add raw rice
-Bring back to boil
- Cover, reduce heat to simmer and cook, covered, for 30 minutes. DO NOT OPEN THE POT FOR THIS TIME!
- Turn fire off, uncover and stir (now is the time to add chopped green onions and/or chopped parsley
- After stirring, cover and let stand for 10 minutes
- Serve after 10 minute covered rest
This is what works for me. When I make rice dressing, I use the same ratios of rice, liquid and time.
-measure all the liquid that is left in the meat mixture, as much as you can get out, into a measuring device
- I use 1 cup of raw rice per one pound of uncooked meat in the jambalaya, I like this ratio in the finished product
-Add water, stock, or broth in a 1 2/3C liquid to 1C raw rice ratio to meat mixture
-Bring to rolling boil
-Add raw rice
-Bring back to boil
- Cover, reduce heat to simmer and cook, covered, for 30 minutes. DO NOT OPEN THE POT FOR THIS TIME!
- Turn fire off, uncover and stir (now is the time to add chopped green onions and/or chopped parsley
- After stirring, cover and let stand for 10 minutes
- Serve after 10 minute covered rest
This is what works for me. When I make rice dressing, I use the same ratios of rice, liquid and time.
This post was edited on 10/28/13 at 8:26 am
Posted on 10/28/13 at 8:41 am to bbqguy
Thanks for the answers everyone
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