re: Jambalaya Rice Help

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that's probably the first and only universal rule of jambalaya, never stir the rice

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I never understood people who say they never stir the rice. So you bring the water to a boil, drop the rice and never touch it again until it’s time to flip?

I’ve cooked plenty of big jambs from 10 gallon cast iron pots to 60 and 80 gallon end cap pots and the process is always the same. Once my water comes to a rolling boil, I drop the rice and almost continuously scrape the bottom to prevent sticking for anywhere between 5-7 minutes. Is this considered stirring? Then lower heat to almost off and cover.