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re: Parboiled rice jambalaya
Posted on 5/20/26 at 11:46 am to jbgleason
Posted on 5/20/26 at 11:46 am to jbgleason
quote:
Not sure where all the "it isn't done that way" in this thread is coming from.
I don't really have an opinion one way or the other on that, but as someone who has never used parboiled rice before, what is the advantage of using it? Does it not require liquid or something? I've never worked with it, and I'm curious what would make it more convenient than regular rice or why this debate exists.
1
Posted on 5/20/26 at 11:50 am to LouisianaLady
quote:It's idiot proof. Won't pop like regular rice though, so some think you can't use it to make a "real" jam.
Does it not require liquid or something? I've never worked with it, and I'm curious what would make it more convenient than regular rice or why this debate exists.
Posted on 5/20/26 at 12:19 pm to LNCHBOX
Correct. You have waaaaaayyy less chance of having what some would call crunchy rice, meaning the occasional grain that hasn't softened. And it won't ever get mushy on you if you use too much or not enough liquid or cook it a little too long or not long enough. It just always comes out.
And
at chicken thighs don't belong in a jambo.
And
at chicken thighs don't belong in a jambo.Posted on 5/20/26 at 1:11 pm to GeauxTigers0107
Thanks guys. I will be in a situation where I don’t want to screw it up. Hence the reason for parboiled rice. I’ve used regular rice before and was truly never satisfied but I was at my house feeding just my family
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