Jambalaya Rice Question

I'm betting not.

My guess would also be no

Don't think so, maybe if using the new technique. Like making a risotto.

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Your calculator is perfect as it is.

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Thanks. I'm just editing the text parts of it to be a better read. The different parts were stitched together from various sources and I just wanted to clean them up a bit and organize it better.. I'm attempting to provide some guidance on how much liquid to use in pastalaya, too. If anybody wants to chime in on that, I'll listen.

I really think this will be the last version.

It's already popped when they par boil it.

And anyone who knows me knows I use it but only because I can't get long grain right with those large quantities. Also I rarely make it for that reason. I'm no expert and I know it's not the right one to use.

What I mean by "pop" is when the grain of rice has split open down its length. That's how pochejp used the term. To my knowledge, I've never seen this with parboiled rice.

One day Tom Fitzmorris was ragging on places that served popped rice (although he didn't use that term) and several people called him to tell him this was actually desireable and something cookoff judges looked for. It was apparent he preferred the parboiled rice that most restaurants use in jambalaya.

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For pastalaya I use 3 cups of liquid plus a can of stewed tomatoes for every pound of pasta. I've used this ratio for up to 15 lbs of pasta with no problems.

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Thanks for the info. What I'm putting in the instructions (as of now) is to use 1.25 quarts per pound, which is equal to your mix (I count tomatoes as liquid). But I say that anywhere from 1 to 1 1/2 qt to a lb is OK, because that's what I've read on this board. But I think I saw a Pochejp post where he said he used only 3 cups to a lb, so hopefully he'll chime in.

I think it depends a lot on what kind of pasta you choose, how much you cover the pot and how soft you want the pasta to be. Pasta will certainly absorb a lot of moisture as it sits.

By the way, there are an average of 7250 grains of raw rice in a cup - fact!

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By the way, there are an average of 7250 grains of raw rice in a cup - fact!

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Long, short, basmati? Inquiring minds want to know.

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What I mean by "pop" is when the grain of rice has split open down its length...To my knowledge, I've never seen this with parboiled rice.

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I always thought that when rice pops is when it expands to two or three times its size in just a couple of minutes. I've definitely seen parboiled rice to that.

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I'm doing some editing on the calculator, and a question just came to mind.

Can you get parboiled rice to "pop" like regular long grain rice?

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No