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Started By
Message
re: Best rice for jambalaya
Posted on 8/14/25 at 10:20 pm to Btrtigerfan
Posted on 8/14/25 at 10:20 pm to Btrtigerfan
quote:
The shorter the grains the more starch content of the rice. Medium grain may work, but it'll be sticky and gummier.
…which is the point! I am medium grain all the way, and my rice is ideally a local brand ( Cajun Country medium grain, or similar). Par-boiled rice isn’t Cajun. If the rice doesn’t stick together, it ain’t legit. My BIL, a rice farming family from Abbeville says par-boiled rice “makes his skin crawl”.
We grew up using Mahatma/water maid, but that’s all that was in the store in small town LA. I love Jasmine and Basmati, but for hardcore traditional Cajun dishes, I insist on medium grain, locally grown rice.
You par-boiled, tomato added jambalaya/gumbo folks are from east of the basin, north of I-10 types.
Y’all probably put cream of ____ soup in your etouffe, too.
Rant over :)
This post was edited on 8/14/25 at 10:21 pm
1
Posted on 8/15/25 at 9:42 am to Stadium Rat
quote:
2) Flavor. Parboiled rice seems to end up as rice with flavor around it, as opposed to rice that has absorbed the flavor inside the grains. Also, some brands have a strong flavor, similar to brown rice, that can ruin an otherwise good jambalaya.
This has never been an issue in my jambalaya. I cook jambalaya maybe once a year; usually on the Sunday before Mardi Gras on the neutral ground. I can see regular long grain rice being superior for people who regularly cook jambalaya but there is a fine line between sticky and mushy. I don't want my jambalaya mushy.
If you don't do jambalaya regularly then par boil is a great option as it is more forgiving. The haters are just being food snobs. And like I said I would do a cookoff with anyone.
Posted on 8/16/25 at 12:01 pm to GeauxTigers0107
I wished I could freeze it and it would be as good when it thaws and reheats as it is out the pot
Mushy
Mushy
Posted on 8/17/25 at 10:39 am to GusMcRae
quote:
You par-boiled, tomato added jambalaya/gumbo folks are from east of the basin, north of I-10 types.
Gonzales is east of the basin, we don't use tomato and Gonzales is north of I-10. Jambalaya capital of the world.
Deal with it.
Posted on 8/17/25 at 1:02 pm to Zephyrius
I'm weird but I prefer the texture of jambalaya with Uncle Ben's. I HATE mushy rice.
Posted on 8/17/25 at 1:57 pm to Jim bean xxx
Parboiled is not going to 'pop' like long grain but is good if you need to hold it for serving, like at a festival.
Supreme or Mahatma long grain is used by many pros.
I made a jamb this week with long grain jasmine rice and that may be my new go to. I washed it really well. The grains popped and the end product was just the right amount of fluffy/sticky.
Supreme or Mahatma long grain is used by many pros.
I made a jamb this week with long grain jasmine rice and that may be my new go to. I washed it really well. The grains popped and the end product was just the right amount of fluffy/sticky.
Posted on 8/17/25 at 2:42 pm to Zephyrius
quote:
And I will jambalaya cook off with anyone on this site.
And you will lose. Parboiled rice has the wrong texture and doesn’t absorb the flavors properly. It’s just not the right ingredient for making jambalaya. Long grain white rice always.
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