Rice in jambalaya still crunchy

put it in oven with cover on it to finish cooking the rice without burning the jambalaya

I always finish mine in the oven

Next time once ingredients are all combined and reach a boil, transfer to oven covered for 1 hour at 300 degrees.

Use This Next Time

Yep. That’s a mistake that is hard to correct. Been there.

This could also happen if too much rice was added and the stock you had got absorbed too quickly without cooking all the rice thoroughly.

I get my stock up to a rolling boil, add my rice and let it come back to a decent boil. Then give the pot a few stirs to get it all mixed in good and once it starts to thicken as the stock is being absorbed, cut off the fire and replace the lid. Don't lift it until the rice is done. The residual heat will finish the rice if the lid is not fooled with.

2 cups of water/stock per cup of rice. Bring to hard rolling boil, taste for seasoning, adjust, add rice and return to boil, keep stirring until rice wants to “jump out of the pot”-JP Poche and starts to feel thicker/heavier. Cover tightly, lower heat to as low as it will go without going out. Don’t touch for 25 minutes, open and “flip” it at a few places in the pot (don’t stir). Recover, kill heat and time 15 more minutes. Perfect every time.

It was supposed to be for my office’s pot luck. I brought donuts instead.

The shame is real.

quote:

---

It was supposed to be for my office’s pot luck. I brought donuts instead. The shame is real.

---

quote:

---

Don't lift it until the rice is done.

---

I have seen a full grown man get slapped for lifting the pot lid on another mans Jambalaya. You can’t be messin with that lid.