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Message
How long to boil rice in jambalaya to get it to "pop" or expand?
Posted on 3/27/17 at 12:10 pm
Posted on 3/27/17 at 12:10 pm
Can someone tell me on average, how long do you boil your rice in your jambalaya to get it to pop, just before lowering the heat and covering?
I know it varies per pot, but I'd really like to know. My jambalaya rice sometimes comes out mushy / sticky, and I'd rather the rice not stick to everything.
I know it varies per pot, but I'd really like to know. My jambalaya rice sometimes comes out mushy / sticky, and I'd rather the rice not stick to everything.
4
Posted on 3/27/17 at 12:11 pm to SUB
4-6 minutes in my experience
Posted on 3/27/17 at 12:16 pm to SUB
Just like Ched said 4-6 minutes, but sounds like you might have too much water to begin with??
Posted on 3/27/17 at 12:28 pm to Tigerpaw123
quote:
Just like Ched said 4-6 minutes, but sounds like you might have too much water to begin with??
Thanks! I always do 2-1 ratio. 48oz chicken broth and 3 cups rice.
This post was edited on 3/27/17 at 12:29 pm
Posted on 3/27/17 at 12:55 pm to Tigerpaw123
I add my rice to a rolling and boil for 5-6 minutes also buy my rice has not popped at that point. I lower the fire as low as I can get it and cover for 10 minutes then bleed any liquid from the top and re-cover. Continue to cook on ultra low fro 20 minutes then flip. This is the point that notice that the rice has popped. I use 1 gallon per 5 pounds of rice.
Posted on 3/27/17 at 12:58 pm to SUB
quote:
Thanks! I always do 2-1 ratio. 48oz chicken broth and 3 cups rice.
try 5 cups of water to 3 cups of long grain rice
Posted on 3/27/17 at 1:04 pm to Tigerpaw123
Y'all are talking stove top pots. I can't cook a stove top pot for the life of me.
Posted on 3/27/17 at 1:05 pm to Tigerpaw123
quote:
try 5 cups of water to 3 cups of long grain rice
Really? Every thread I've read on here has said 2 to 1 ratio.
Posted on 3/27/17 at 1:34 pm to SUB
Probably accounting for some liquid already in the pot
Posted on 3/27/17 at 1:39 pm to SUB
You should try the lower amount. Every pot and lid is different. You might have a very tight lid. This affects evaporation of the liquid.
Posted on 3/27/17 at 1:51 pm to SUB
quote:
Every thread I've read on here has said 2 to 1 ratio.
The ratio changes as the rice increases. You can actually get 1:1 if you go big enough.
I usually use 15lbs of meat, 7lbs of veg, 5lbs ish of rice, and water an inch over the top of the rice.
Jamabalaya calculator is a great start for everyone.
Posted on 3/27/17 at 3:33 pm to SUB
My rice isn't popped at 6 minutes, At that point is a little larger though, Boil it hard enough to get it to "ride the bubbles" or "jump out the pot".
Posted on 3/27/17 at 6:32 pm to SUB
quote:
try 5 cups of water to 3 cups of long grain rice
Really? Every thread I've read on here has said 2 to 1 ratio.
Absolutely, that is about a 1.7 : 1 ratio which is fine for smaller pots, and I go down from there as the pot gets bigger
Posted on 3/28/17 at 7:14 am to doubletap
stove top: try this. When I cook on top of the stove and after the rice has been added I let it cook a few minutes at a good clip. When it is time to lower the heat I stick it in the oven at 350 to 400 and let it go. after 20 minutes or so I fold over once to mix and leave in until cooked. No scorching on the bottom. Uniform heat all around the pot.
Posted on 3/28/17 at 7:58 am to SUB
I quit trying for the pop because it was getting mushy and not having anyone to watch and learn from I just quit looking for it.
One thing I did notice was the rice will noticeably thicker and harder to stir. Thats when I cut the heat down. Made the rice perfect last time.
I'm not cooking for a competition though so that part isn't necessary for me.
Jambalaya calculator is awesome. The app is amazing.
One thing I did notice was the rice will noticeably thicker and harder to stir. Thats when I cut the heat down. Made the rice perfect last time.
I'm not cooking for a competition though so that part isn't necessary for me.
Jambalaya calculator is awesome. The app is amazing.
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