Jambalaya question

Takes some t8me to get use to any new setup

Like mentioned already, it does take time to get familiar with a new cooking set-up.

Three factors I see that can cause this are too high a fire under the pot or too thin a bottom of the pot, or both at one time. Or, you didn't stir the pot often enough as it cooked initially to keep the rice from sticking.

I use my cooktop for this and do so with a heavy pot with a thick bottom, plus I'll put a heat diffuser between the burner and the bottom of the pot to disperse the heat more evenly across the bottom of the pot.

After I put my rice in, I'll give it a few stirs to make sure it isn't lumping up or sticking and put the lid on the pot and let it come back to a low boil, let it cook for a short time and then cut the fire off to let it finish. After about 20 minutes, I'll remove the lid and give it a few stirs to make sure the rice is cooking evenly and finish it off like that.

I find that removing the pot completely from the heat for a bit, instead of just reducing the heat, eliminates the burned rice at the bottom with no ill effects on the overall cook.

Yes they will cook hotter as the heat is trapped in longer.

When did you get the burnt rice? Before covering or after covering? The reason I ask is once I cover my pot, I kill the fire. There is more than enough heat to keep it going long enough, and I never have issues with a burnt rice layer or anything burned on the bottom.