Parboiled rice in jambalaya

I've never used the parboiled stuff - but I've also never cooked more than 3-4 gallons at a time or made my jamb outside using fire - but I've followed the argument. Those against say the flavor doesn't cook into the rice as much as with regular rice.

i don't like 2 things about the parboiled rice.

1. the texture. i like a little wetter jambalaya and actually like some grains to stick together. The parboiled stuff seems to be a little drier and fluffier with individual grains....which is great for plain steamed rice, but i don't care for my jambalaya that way.

2. flavor blending. although very slight, it seems like parboiled ends up as rice witch flavor around it, as opposed to rice that is truly incorporated into the dish.