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Message
Jambalaya Rice was Hard
Posted on 11/22/20 at 5:57 am
Posted on 11/22/20 at 5:57 am
Last time I made jambalaya in a big cast iron pot the rice didn’t cook all the way through. There was plenty of liquid (I thought) and I let it sit for 30 minutes, tested it, added some more liquid and sit another 20 but it didn’t cook all the way through.
I hate to even ask the question, but should I be using instant rice instead of normal rice? Should there have been way more liquid? Keep cooking longer after the rice went in before I cut the fire?
I’m giving it another go today and want it to be better. Flavor was what I wanted but the rice was a bit crunchy.
I hate to even ask the question, but should I be using instant rice instead of normal rice? Should there have been way more liquid? Keep cooking longer after the rice went in before I cut the fire?
I’m giving it another go today and want it to be better. Flavor was what I wanted but the rice was a bit crunchy.
6
Posted on 11/22/20 at 6:34 am to MEANGREEN65
Add the rice on a hard boil and get it back to a good hard boil. Like lord Pochejp instructs.
Posted on 11/22/20 at 6:38 am to MEANGREEN65
I don’t like instant rice at all, but lots of people use it, much eaiser
Keep using real rice and you will get it right, how much rice how much water did you use?
I use 1 gallon plus one cup water per five pounds of rice, get it right from the start, never seems to work out if you have to add some later
Make sure your water is at a rolling boil when you add the rice and let us cook at a rolling boil for 7-10 minutes, until the rice is opaque and most of water is absorbed gently stirring every 30-45 seconds, then turn your fire down and cover for 10 minutes , then quickly open lid and bleed the water on top down the sides but don’t disturb the rice and cover for another 20 minutes
Look in the recipe thread or the jambalaya calculator and watch the pochjp method , he nails it
Keep using real rice and you will get it right, how much rice how much water did you use?
I use 1 gallon plus one cup water per five pounds of rice, get it right from the start, never seems to work out if you have to add some later
Make sure your water is at a rolling boil when you add the rice and let us cook at a rolling boil for 7-10 minutes, until the rice is opaque and most of water is absorbed gently stirring every 30-45 seconds, then turn your fire down and cover for 10 minutes , then quickly open lid and bleed the water on top down the sides but don’t disturb the rice and cover for another 20 minutes
Look in the recipe thread or the jambalaya calculator and watch the pochjp method , he nails it
Posted on 11/22/20 at 6:39 am to LSUballs
quote:
lord Pochejp
Posted on 11/22/20 at 6:46 am to MEANGREEN65
1 gallon for 5 pounds rice (or 25 oz per pound for stovetop) works for me every time as long as I add after a hard boil and turn the rice every minute until the waterline is just above the rice before I reduce heat and cover for 30.
Posted on 11/22/20 at 7:01 am to Tigerpaw123
I didn’t have enough water and didn’t let it boil for long enough before cutting the fire and letting it sit covered.
The recipe calculator I used said .6 gallons for the 5lbs of rice. That’s the problem.
Thank you very much!
The recipe calculator I used said .6 gallons for the 5lbs of rice. That’s the problem.
Thank you very much!
Posted on 11/22/20 at 7:27 am to MEANGREEN65
In all honesty this is exactly why I make pastalaya over jambalaya. It's so much more forgiving and harder to mess up
Posted on 11/22/20 at 10:25 am to LoneStar23
What is the preferred pasta for pastalaya? I’ve never made it before, but have been wanting to for a few months.
Posted on 11/22/20 at 11:09 am to MEANGREEN65
quote:Are you talking about the Jambalaya Calculator? Please post the recipe you used.
The recipe calculator I used said .6 gallons for the 5lbs of rice. That’s the problem.
Posted on 11/22/20 at 11:27 am to LSUballs
quote:
Add the rice on a hard boil and get it back to a good hard boil.
This.
quote:
Like lord Pochejp instructs.
Posted on 11/22/20 at 1:03 pm to MEANGREEN65
First comment got it. Hard boil and let it come back. Put the lid and leave it for forty minutes.
Also, pro tip. Use better than bullion products and use half beef and half chicken.
Also, pro tip. Use better than bullion products and use half beef and half chicken.
Posted on 11/22/20 at 4:33 pm to MEANGREEN65
You said you had plenty of liquid, so you may have not gotten it back to a good boil. I let it go 35-40 minutes, take the lid off and roll it, then lid back on for 10-15 and it should be good. That’s longer than you have to go with the lid on, but if you go an extra 5-10 minutes on the first boil, it should improve your margin for error.
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