re: Parboiled rice in jambalaya

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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.

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