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re: Non-sticky Jambalaya?
Posted on 10/20/08 at 11:33 am to bossflossjr
Posted on 10/20/08 at 11:33 am to bossflossjr
quote:
Add stock, and simmer for a while...the longer the moisture simmers, the richer the taste....
then bring to a boil, add rice, reduce to simmer....cover for 25-30
I sort of suspected, this was where I went wrong. I was trying to coat the rice in the fat in my pan, ala a risotto method, but I don't think that would give me what I'm looking for in jambalaya, using regular long grain rice.
1
Posted on 10/20/08 at 11:43 am to Y.A. Tittle
yeah, no need for the risotto technique b/c the stock should be so rich anyway. You want your stock REALLY dark.
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