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Started By
Message
Cooking Rice in the Jambalaya
Posted on 12/1/10 at 4:25 pm
Posted on 12/1/10 at 4:25 pm
when i was younger, my grandpa never could get the rice perfect by cooking it in the pot with the meat. So, now that i'm older, i don't chance it and cook my rice in a rice cooker and mix it later (like rice dressing). However, i would like to try and do it the REAL way by cooking the rice in the gravy with the meat. So, someone please tell me the secret to getting the rice to come out perfect everytime and not hard or mushy.
3
Posted on 12/1/10 at 4:27 pm to tigerdup07
I'm no jambalaya expert but you definitely want to cook the meat first before adding the rice and water. There should be sufficient oil to cook the rice from that point forward.
I always just use Oak Grove Plantation mix though. It comes out better than most people's home recipes I find.
I always just use Oak Grove Plantation mix though. It comes out better than most people's home recipes I find.
Posted on 12/1/10 at 4:30 pm to Powerman
quote:
I'm no jambalaya expert but you definitely want to cook the meat first before adding the rice and water
i know this. however, i was more interested to know the ration of water to rice, the temp after you put the rice, etc.....
Posted on 12/1/10 at 4:39 pm to tigerdup07
2 to 1 water to rice. Medium low to simmer. In my experience there should be very slight bit of steam coming out the side, almost too faint to see.
Eta - don't lift the lid for 25 minutes, no matter how tempted you are.
Eta - don't lift the lid for 25 minutes, no matter how tempted you are.
This post was edited on 12/1/10 at 4:42 pm
Posted on 12/1/10 at 4:41 pm to tigerdup07
How much jambalaya?
The secret is really in a tight fitting lid and not touching that lid.
Basically after your meat and veggies are ready and you have your water to rice at the right ratio which is generally 2:1 (goes down a little as you get bigger) also dont forget that some meat and veggies will release more water so factor that in. After you have your water to a boil add the rice and roll it from bottom so it doesnt burn. When the rice starts to soak up the water and expand and alot of water absorbs you will want to cover the pot and set sit over low heat for 25 min. DONT TOUCH
Then after that time is up turn the rice and cover again. Let rest for another 15 min or so. Times may go up a little as the jambalaya gets bigger.. Practice and knowing your pot are real big keys.
The secret is really in a tight fitting lid and not touching that lid.
Basically after your meat and veggies are ready and you have your water to rice at the right ratio which is generally 2:1 (goes down a little as you get bigger) also dont forget that some meat and veggies will release more water so factor that in. After you have your water to a boil add the rice and roll it from bottom so it doesnt burn. When the rice starts to soak up the water and expand and alot of water absorbs you will want to cover the pot and set sit over low heat for 25 min. DONT TOUCH
Then after that time is up turn the rice and cover again. Let rest for another 15 min or so. Times may go up a little as the jambalaya gets bigger.. Practice and knowing your pot are real big keys.
Posted on 12/1/10 at 4:42 pm to tigerdup07
Posted on 12/1/10 at 4:42 pm to buzwa
quote:
2 to 1 water to rice. Medium low to simmer. In my experience there should be very slight bit of steam coming out the side, almost too faint to see.
i appreciate the instructions. but, this is also what i need to know:
if i am making a pork jambalaya...i will first brown my meat, sautee the onions, and then add my meat back to the pot. do i add water and let it boil down first so that the meat will be more tender? it seems that the rice will be cooked in only bout 15 minutes which might not give enough time for the meat to tenderize.
Posted on 12/1/10 at 5:08 pm to tigerdup07
I've never really had a problem with the meat being tough, I think it would be fine without boiling.
Posted on 12/1/10 at 5:09 pm to tigerdup07
follow the link posted above
i had never done a jambalaya, and i followed
that recipe and it's spot on!
i had never done a jambalaya, and i followed
that recipe and it's spot on!
Posted on 12/1/10 at 5:27 pm to tigerdup07
When you add that water back you should be cooking without rice for quite a while. I let the seasons marry for almost an hour before adding rice.
Posted on 12/1/10 at 5:48 pm to tigerdup07
quote:
if i am making a pork jambalaya...i will first brown my meat, sautee the onions, and then add my meat back to the pot. do i add water and let it boil down first so that the meat will be more tender? it seems that the rice will be cooked in only bout 15 minutes which might not give enough time for the meat to tenderize.
The answer to this is to use the right pork for a jamb. Use pork temple meat or a pork boston butt cut up into pieces. Don't use a lean pork chop or any "white" pork meats if that makes any sense. Fry that down like I have in my recipe post thats linked above and that meat will be very tender after it boils in the water and steams down with the rice. Follow the recipe is the best advise I can give you and don't use "white" pork meats.
Hope this helps.
Posted on 12/1/10 at 5:49 pm to tigerdup07
1. Don't use parboiled rice in a jambalaya.
2. Consult the rice directions to find out how much liquid you need.
3. Don't lift the lid til it's done cooking.
2. Consult the rice directions to find out how much liquid you need.
3. Don't lift the lid til it's done cooking.
Posted on 12/1/10 at 6:27 pm to jeepfreak
A few tips:
I recommend using nothing but a black cast iron pot
You can also substitute boneless pork cut into bite size pieces, Tasso, Boneless chicken pieces, Duck, squirrel or rabbit. I don’t recommend small chicken fryers, as they tend to fall apart leaving a lot of bones in the rice.
Use 2 parts water to 1 part rice
Let the rice soak up 2/3 of the water before you lower the heat and cover with a tight fitting lid
lower the heat as low as possible, cook 15- 20 minutes then turn the rice..
You can add a little kitchen Bouquet to add a darker color to the rice. (officially called cheating)
Slightly over season before adding the rice as the rice will soak up a lot of the seasoning.
Jambalaya should never be stirred - turn rather than stir after the rice has been added. This prevents the grains of rice from breaking up. Turn the jambalaya only one or twice after the rice is added, being sure to scoop from the bottom of the pot to mix rice evenly with other ingredients.
Posted on 12/1/10 at 6:34 pm to jeepfreak
quote:
1. Don't use parboiled rice in a jambalaya.
When I cook one from scratch I use the Zatarain's parboiled and it comes out perfect every time. When I'm in a hurry I use the Oak Grove and it came out crunchy the last couple of times. Pissed me off to no end. I followed the directions to a T, too.
Posted on 12/1/10 at 6:38 pm to CCT
quote:
When I cook one from scratch I use the Zatarain's parboiled and it comes out perfect every time.
Parboiled rice is easy, but taste like cafateria jambalaya..
Have some confidence.. try long grain rice with the tips here. After a few times you will wonder why you haven't been doing this forever..
I do not understand why anyone would use a box mix for jambalaya
Posted on 12/1/10 at 7:37 pm to Kajungee
When you turn it as Gee says don't "scrape" the bottom of the pot because one burnt grain will ruin the pot. I know this from experience.
And an old coon arse told me to " beat the fock outta da first moddafocka who lifts da lid. ".
Or was he from the Westbank?
And an old coon arse told me to " beat the fock outta da first moddafocka who lifts da lid. ".
Or was he from the Westbank?
Posted on 12/1/10 at 7:56 pm to buzwa
quote:
don't lift the lid for 25 minutes, no matter how tempted you are.
This!
Posted on 12/1/10 at 8:25 pm to Jsteven
quote:
Jambalaya
Really good recipe with pics. 2 to 1 water to rice should do it.
Follow that link. I cooked that recipe three times this year and have people begging me to do it again.
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