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re: Non-sticky Jambalaya?
Posted on 10/20/08 at 9:21 pm to lsudupont82
Posted on 10/20/08 at 9:21 pm to lsudupont82
quote:
just cook your rice separate in a rice cooker then mix it to the jambalaya.
Automatic 20 years if you'd even mention that around where I'm from. Seriously, it's worse than murder.
1
Posted on 10/20/08 at 10:39 pm to Opie
quote:
Automatic 20 years if you'd even mention that around where I'm from. Seriously, it's worse than murder
My husband would laugh at most of these rice "remedies" mentioned in this thread!
Posted on 10/20/08 at 10:53 pm to ProudLSUMom
If cooking on an electric stovetop it is best to finish it off in the oven. Even if you are using a black iron pot. If you have a gas top, bring the liquid to a boil reduce and cover. 25 to 30 min.
Posted on 10/21/08 at 12:00 am to Tigernuts
Way I cook my rice and it always comes out perfect:
I add the amount of water I need bring it to a boil, add rice, once it returns to a boil I put the stove on low for ten minutes keeping lid on, then I turn the stove off and let sit for 20-30 minutes without lifting the cover. I use Uncle Ben's rice.
I add the amount of water I need bring it to a boil, add rice, once it returns to a boil I put the stove on low for ten minutes keeping lid on, then I turn the stove off and let sit for 20-30 minutes without lifting the cover. I use Uncle Ben's rice.
Posted on 10/21/08 at 7:14 am to Kappa O line
Par boiled rice is a foolproof method, and will make a non-gummy Jamb with completey seperate grains of rice.
But to me it does not have the flavor of true Jamabalaya.
my meathod:
2 > 1 rice to water measuring everydrop of liquid.
once the water is added I ususally cook for an hour or so with the lid off, this usualy will cook off some of the liquid. If you do not do this you might reduce the amount of liquid.
After adding the rice, do not over-stir, stiring only breaks up the grains, just turn the rice gently on occasion. Let the rice soak up most, but not all of the water before you cover and lower the the heat. On lowest heat possable, cook 20 minutes with out removing the cover. Then open turn the rice once, turn off heat, recover and let stand another 15 minutes.
But to me it does not have the flavor of true Jamabalaya.
my meathod:
2 > 1 rice to water measuring everydrop of liquid.
once the water is added I ususally cook for an hour or so with the lid off, this usualy will cook off some of the liquid. If you do not do this you might reduce the amount of liquid.
After adding the rice, do not over-stir, stiring only breaks up the grains, just turn the rice gently on occasion. Let the rice soak up most, but not all of the water before you cover and lower the the heat. On lowest heat possable, cook 20 minutes with out removing the cover. Then open turn the rice once, turn off heat, recover and let stand another 15 minutes.
Posted on 10/21/08 at 8:39 am to Kajungee
Thanks.
Clearly it was putting the rice in first then adding the cold stock that caused my problems.
Clearly it was putting the rice in first then adding the cold stock that caused my problems.
Posted on 10/21/08 at 9:55 am to Y.A. Tittle
quote:
Clearly it was putting the rice in first then adding the cold stock that caused my problems.
absolutly,
Add rice to boiling water, If you wash your rice first you can reduce it to 1.5 part water to 1 part rice.
good luck
Posted on 10/21/08 at 10:11 am to Kajungee
water ratio is not right...plus your right, you can't add cold stock after the rice was added.
Posted on 10/21/08 at 10:13 am to Y.A. Tittle
Vegetable oil. No stick. 
Posted on 10/21/08 at 10:28 am to Bread Orgeron
you never add grease/oil to a jambalaya. Plus jambalaya is all about the rice. everything until that step is wasted if you ruin it.
Posted on 10/21/08 at 10:36 am to chackbay
quote:
you never add grease/oil to a jambalaya.
Yeah that wasn't my problem, at all. My chicken and sausage gave off more than enough grease. So much so, that I drained a good bit, before adding the rice, but there was still at least a tablespoon or two in there.
Posted on 10/21/08 at 12:25 pm to Y.A. Tittle
if using long grain rice, recipe calls for 2cups water-1cup rice.
use 1 3/4cups water(or a little less) to 1 cup rice. usually works for me.
use 1 3/4cups water(or a little less) to 1 cup rice. usually works for me.
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