Pros and cons of parboiled rice

I still use it on 20lb and up jambalayas. When I'm cooking one that big or bigger I like the piece of mind that it's going to come out. It's nowhere near as good as extra long grain though.

Pros: forgiving. you don't have to be as accurate with your liquid:rice ratio.
Cons: texture. Grains won't split and absorb the flavors of the dish.

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small weeknight batch on the stovetop

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You should really invest in a rice cooker. I put off buying one for years and years. Totally worth it, especially what you're talking about where you just need a small amount of rice cooked. Put in your rice, enough water to hit your first knuckle when resting on top of the rice, hit a button and forget about it until you want to eat. Keeps it hot for hours, too.

Rice Cooker

this topic is parboiled rice for jambalaya. WTF does a rice cooker have to do with that?

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this topic is parboiled rice for jambalaya. WTF does a rice cooker have to do with that?

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The topic is "Pros and cons of parboiled rice", but whatever.

I used it last time I made a jam and it was below par, not as firm as usual. It’s dependable but this time no so much. Might try long grain again?
I like rice that is not mushy.

Pros: Holds longer at serving temp without turning to mush.
Cons: Some brands taste like brown rice - gross.

I think restaurants like the way it looks with all the grains separate. For some reason, rice that sticks together is verboten except for asian places.

Do you live in st Charles parish?

I hate the texture so I never use the stuff. I can’t stand jambalayas made with parboiled rice.

Parboiled rice in a jambalaya dish a big ripoff use parboiled rice if you LAZY I can show you the real way to cook jambalaya with regular long grain rice but if you dead set on that rice go to Hammond area and they will show you the cheap arse way to cook jambalaya

That was going to be my next question. Thank you