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Jambalaya Rice Help
Posted on 5/25/20 at 1:19 pm
Posted on 5/25/20 at 1:19 pm
Anyone have tips/steps on how to consistently cook the rice so its soft and fluffy?
It seems at the point where I add rice I'm botching something. The rice either ends up a little too hard or its soft, but I often have a burnt layer.
I normally use a 2:1 ratio (water/stock mix to long grain brown rice)
It seems at the point where I add rice I'm botching something. The rice either ends up a little too hard or its soft, but I often have a burnt layer.
I normally use a 2:1 ratio (water/stock mix to long grain brown rice)
8
Posted on 5/25/20 at 1:22 pm to InwardJim
Jambalaya Calculator,,,works er’time
Posted on 5/25/20 at 1:24 pm to InwardJim
I use 1 3/4 cups of water per cup of rice.
I bring water to a boil, drop rice and stir it around until it's back to a good rolling boil.
Then I cover and cut the fore for 30 minutes. Open it and flip rice to let any excess water go to the bottom, cover and let sit about 5 or so more minutes.
It's always comes out great
I bring water to a boil, drop rice and stir it around until it's back to a good rolling boil.
Then I cover and cut the fore for 30 minutes. Open it and flip rice to let any excess water go to the bottom, cover and let sit about 5 or so more minutes.
It's always comes out great
Posted on 5/25/20 at 1:25 pm to InwardJim
Tons of methods, you just need experience and repetition...also, nothing wrong with a burnt layer as long as you avoid scraping it while serving/flipping
Posted on 5/25/20 at 1:26 pm to InwardJim
I only add by feel and not with any exacting measurements but this is what I do. I'll pull out all my chicken, debone it and break it up in bite size pieces and set that aside.
Bring the stock to a boil and add my rice and stir it often the first few minutes so it doesn't stick to itself. Then I'll lower the temperature and cover the pot and let it simmer until the rice starts to fill the pot as it absorbs the liquid. Then I'll shut off the fire and let the rice absorb the rest of the liquid.
The last thing I do is put the chicken pieces back in the pot and make sure that is stirred in real good.
If the rice is hard, you didn't have enough liquid to soften it. If the rice is sticking enough to burn, the fire was too high and you didn't stir it enough.
One thing you can do is buy a heat diffuser to go between the pot and the burner and that will help distribute the heat more evenly across the bottom of the pot. I use them all the time when slow cooking things like jambalaya, red beans, gumbos, etc.
Bring the stock to a boil and add my rice and stir it often the first few minutes so it doesn't stick to itself. Then I'll lower the temperature and cover the pot and let it simmer until the rice starts to fill the pot as it absorbs the liquid. Then I'll shut off the fire and let the rice absorb the rest of the liquid.
The last thing I do is put the chicken pieces back in the pot and make sure that is stirred in real good.
If the rice is hard, you didn't have enough liquid to soften it. If the rice is sticking enough to burn, the fire was too high and you didn't stir it enough.
One thing you can do is buy a heat diffuser to go between the pot and the burner and that will help distribute the heat more evenly across the bottom of the pot. I use them all the time when slow cooking things like jambalaya, red beans, gumbos, etc.
This post was edited on 5/25/20 at 1:27 pm
Posted on 5/25/20 at 2:04 pm to InwardJim
quote:
but I often have a burnt layer.
As you should. It’s just part of it. Just don’t scoop it up and you’re fine.
You have to boil until the rice looks like it’s going to fly right out of the pot before reducing to a simmer. Look at the bubbles and you’ll see what I mean.
Posted on 5/25/20 at 4:25 pm to TigerDat
quote:I do it exactly like that except I cook the rice for 25 minutes instead of 30.
I use 1 3/4 cups of water per cup of rice.
I bring water to a boil, drop rice and stir it around until it's back to a good rolling boil.
Then I cover and cut the fore for 30 minutes. Open it and flip rice to let any excess water go to the bottom, cover and let sit about 5 or so more minutes.
It's always comes out great
Posted on 5/25/20 at 7:03 pm to TH03
quote:
As you should. It’s just part of it. Just don’t scoop it up and you’re fine.
bullshite. If you have any burning, then you did something wrong. I've only had burning on one pot of jambalaya, and that was the first I ever made.
The only truth in your post is if you do burn it, don't scoop any of the crusty bits into the bowls or it will taste like shite.
Posted on 5/25/20 at 7:12 pm to LSUsmartass
quote:
Tons of methods, you just need experience and repetition
If you're gonna be a consistent jambalaya cook, toss out your rice cooker. Every time you cook rice on the stove, especially with the first knuckle method, you learn.
Repetition is key. You will learn to know when to cover and cut the heat. Your rice will pop and split to perfection.
Posted on 5/25/20 at 7:52 pm to gumbo2176
Dude, I wasn't going to say anything but your first reply was to stir, stir, stir and stir the rice some more...that's probably the first and only universal rule of jambalaya, never stir the rice.
And yes, a burnt layer of jambalaya isn't that big of a deal...I'd almost say it's required in some circumstances. For example, cooking outdoors in a 20 gallon rig with temps below 50, you almost need that bottom layer burnt to insure you get the temp high and steady enough to cook the top half of your jambo
ETA: just went back and reread...the very first thing you said is idiotic, should have probably stopped reading right there, add water by feel??? Real jambo cooks account for every drop of moisture in that pot as much as they can, from sweating out the veggies to accounting for the liquid in hot sauce
And yes, a burnt layer of jambalaya isn't that big of a deal...I'd almost say it's required in some circumstances. For example, cooking outdoors in a 20 gallon rig with temps below 50, you almost need that bottom layer burnt to insure you get the temp high and steady enough to cook the top half of your jambo
ETA: just went back and reread...the very first thing you said is idiotic, should have probably stopped reading right there, add water by feel??? Real jambo cooks account for every drop of moisture in that pot as much as they can, from sweating out the veggies to accounting for the liquid in hot sauce
This post was edited on 5/25/20 at 7:57 pm
Posted on 5/25/20 at 8:09 pm to InwardJim
Posted on 5/25/20 at 8:42 pm to gumbo2176
quote:
bullshite. If you have any burning, then you did something wrong.
This had a burnt bottom layer, and I don’t think anything was wrong with it.
Posted on 5/25/20 at 9:01 pm to TH03
You should take the filter off that so it actually looks like jambalaya
Posted on 5/25/20 at 9:07 pm to Lester Earl
What does it look like? There is no filter.
This post was edited on 5/25/20 at 9:09 pm
Posted on 5/25/20 at 9:14 pm to TH03
Lester puts tomatoes in his
Posted on 5/25/20 at 9:20 pm to LSUsmartass
Naw but that looks suspiciously orangey-red & soupy
This post was edited on 5/25/20 at 9:21 pm
Posted on 5/25/20 at 9:20 pm to LSUsmartass
quote:
Dude, I wasn't going to say anything but your first reply was to stir, stir, stir and stir the rice some more
I stir the rice when I put it in. I also stir the rice to make sure it doesn't stick to itself once it's in the pot. I'll stir the rice to get the bottom rice to the top as the liquid is absorbed into the rice for it to be consistently cooked.
What's so wrong about that. Once I see the rice is doing right, I cover it and leave it alone till done. No rice sticking to the bottom of the pot and all rice consistently cooked.
Win/Win.
Posted on 5/25/20 at 9:25 pm to LSUsmartass
quote:
ETA: just went back and reread...the very first thing you said is idiotic, should have probably stopped reading right there, add water by feel??
Reading comprehension is at an all time low with you I guess. I was responding to how much rice to add to the pot, not how much water and said nothing about "add water by feel" as you so incorrectly put it.
I've had a lot of folks compliment me on my jambalaya, so your opinion on how I cook it means squat to me.
Posted on 5/25/20 at 9:26 pm to Lester Earl
quote:
Naw but that looks suspiciously orangey-red & soupy
It isn’t, but this is a cringe statement considering we’re talking a bowl of jambalaya not some possible terrorist plot.
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