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Started By
Message
I can't ever get the rice right in my jambalaya
Posted on 8/16/17 at 8:09 pm
Posted on 8/16/17 at 8:09 pm
I use the calculator and my Jambalaya is always good, it's just never GOOD if that makes sense.
My rice always seems a little chewy and maybe dry everytime I do it, what's the secret?
My rice always seems a little chewy and maybe dry everytime I do it, what's the secret?
9
Posted on 8/16/17 at 8:12 pm to Tiger1242
My secret is to have someone who knows how to cook it cook it for me.
I can't make the rice pop to save my arse and everyone here would laugh at me because I have to use par boiled rice. So I gave up. I make the white beans.
I can't make the rice pop to save my arse and everyone here would laugh at me because I have to use par boiled rice. So I gave up. I make the white beans.
Posted on 8/16/17 at 8:31 pm to Martini
I live in Dallas so if I don't cook it I only get in 1-2 times a year
Posted on 8/16/17 at 8:48 pm to Tiger1242
I just stir mine in the oil until it gets good and brown then add the stock
Posted on 8/16/17 at 9:46 pm to Martini
Parboiled rice doesn't pop.
Posted on 8/16/17 at 9:48 pm to Tiger1242
Just make pastalaya. It's not very good , but people will eat it anyway.
Posted on 8/16/17 at 9:56 pm to CHEDBALLZ
I can make parboil pop every time
Posted on 8/16/17 at 9:58 pm to tsunami11
what's the key to getting it to pop?
Posted on 8/16/17 at 10:32 pm to Tiger1242
Sounds like your liquid to rice ratio may be off if dry. Or maybe you're somehow cooking out too much liquid before adding the rice.
2 cups liquid per 1 cup rice. After you add the liquid bring to a boil. Add rice, stir and bring back to boil. After 3-4 minutes stir once, cover and reduce fire to low. Let cook for 40 minutes. No lifting cover!
This works for me. Hope it does for you.
2 cups liquid per 1 cup rice. After you add the liquid bring to a boil. Add rice, stir and bring back to boil. After 3-4 minutes stir once, cover and reduce fire to low. Let cook for 40 minutes. No lifting cover!
This works for me. Hope it does for you.
Posted on 8/16/17 at 10:44 pm to Tiger1242
quote:
what's the secret?
When it comes back to a boil, let it boil until the rice swells. You should be able to see the rice at the top of the liquid, and the bubbles will have rice in them. That's what they call, "jumping out of the pot." Cover. Lower the heat to the lowest you can get it for 15-20 minutes. Fold. Re-cover and rest another 20. If your heat is too hot, the cook time will shorten, and you'll have more graton on the bottom.
Posted on 8/16/17 at 11:37 pm to Tiger1242
I do 1 and 3/4 cup of water per cup of rice.
Bring water or broth to boil. Drop rice. Stir frequently till water boils again.
You will see the rice as it expands just under the top of the liquid.
Covet and reduce fire or I normally cut it off for 30 min.
Uncover, roll once and recover for 5 min. Then eat
Bring water or broth to boil. Drop rice. Stir frequently till water boils again.
You will see the rice as it expands just under the top of the liquid.
Covet and reduce fire or I normally cut it off for 30 min.
Uncover, roll once and recover for 5 min. Then eat
Posted on 8/17/17 at 1:20 pm to TigerDat
There are some variables to consider. What kind of rice ya trying to use.
How big a pot or batch ya making.
Tell me that I'll try to help.
How big a pot or batch ya making.
Tell me that I'll try to help.
Posted on 8/17/17 at 1:22 pm to Tiger1242
I am a mediocre cook at best, and my rice is always perfect. I just do exactly what Poche's recipe says.
Posted on 8/17/17 at 1:49 pm to AlxTgr
I consider ma self a pretty good Cajun man cook. I do a pretty good jambalaya. I aint ever competed but any time family or friends want a jambalaya they ask me to cook it. I do pork and sausage usually but I also make seafood creole jambalaya. I have a few recipes and videos on jambalayas past if yall wanna see I will gladly post a few examples. Tell me what kind ya trying to cook and I'll try to help
Posted on 8/17/17 at 2:03 pm to Captain Ray
quote:
Captain Ray
Hey Capt, if I'm not mistaken you live in one of the St. Parishes along the river. My wife always wants me to try to make her MaMas jambalaya, only problem, I've never had it. It had chicken, sausage, lima beans and it was a little red? You familiar with that? My moms family, from Back Vacherie, never heard of it. He Mama was from Wallace.
Posted on 8/17/17 at 2:38 pm to CHEDBALLZ
There are as many different jambalaya as there are jambalaya cooks. What was ya mama's family name and were the beans in or on the jambalaya??
Posted on 8/17/17 at 2:44 pm to Captain Ray
quote:
I will gladly post a few examples.
Times a waistin'
Posted on 8/17/17 at 2:58 pm to Captain Ray
quote:
What was ya mama's family name and were the beans in or on the jambalaya??
Cormier.
In.
Posted on 8/17/17 at 2:59 pm to OTIS2
A few years ago my family was begging me to post a recipe for my pork ad sausage jambalaya this is what I did for them. You will note the recipe is easily divisible by 3. its what I call my #3 jambalaya I make this jambalaya from family on the table size or 1 through 4 using multiples of the same recipe pork and sausage jambalaya
Posted on 8/17/17 at 3:09 pm to Captain Ray
Oubres
Wifes family is Chabauds/Hymels
Beans were in the jambalaya.
Wifes family is Chabauds/Hymels
Beans were in the jambalaya.
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