Need help with a jambalaya cookoff..parboil rice related

That’s like doing a gumbo cook off where they require you to put tomatoes in it.

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Why do that to the people buying it and eating it?

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Its a company sponsored cookoff so they purchase all the ingredients and the pots are going to be served to the plant personnel.

We did the same thing last year but were allowed to use regular rice. No idea why they changed it this year.

My thought is that they are Trying to even the playing field, parboil rice basically guarantees everyone's rice texture will be the same. this basically a flavor focused contest, no technique required.

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Any tips for parboil rice?

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i usually use uncle bens when i make jambalaya at home, but i'm not trying to win any contests LOL.

i used to work for the NO school of cooking back when joe cahn owned it, he made his for teh school and for our catering jobs with uncle ben's, primarily due to time constraints and a need for consistency.

here's "joe's jambalaya" recipe.
with parboiled rice you have to take the liquid from the veggies into account, but this recipe always comes out good (enough). you could tweak it 'm sure

LINK

Chef Paul Prudhomme recommended using parboiled rice. Check out his recipe(s).

1:1.5 ratio
1 rice : 1.5 water volume