Regular or porboiled rice for jambalaya

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Which is the best?

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If you ask 100 experienced jam cookers I would bet all 100 would tell you never to use parboiled rice.

I personally do not like short grained highly glutinous rice and pretty much only eat it in jambalaya but I am not a native and prefer parboiled rice (and eat a lot of it... about 6 dry cups a week) and generally make my small batch jambalaya with it but I don't offer it to native to eat. One small benefit to parboiled rice is it retains more nutrients. If you prefer rice less sticky then use parboiled rice but expect the purists to be triggered the same way you will if you season crawfish after the boil.

I dont do competitions or anything. I like parboiled rice, it seems easier to cook to me and it doesnt turn to mush as easily as regular white rice.

I havent noticed having to use more water or adjusting the time to cook, but again Im not cooking large quantities or anything.

I use Mahattma or Cajun Country long grain rice.

I prefer white long grain. Have used par boiled before but now that I have my process down and have no fear of messing it up. It's long grain white for me.

Extra long grain. Never parboiled for me.

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jamb

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Why does the board keep calling it this? No one says this IRL.

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I’m curious as to why?

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Just never did a 20lb long grain. And those are usually paying jobs so I stick to what I know has worked in the past.


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Why does the board keep calling it this? No one says this IRL.

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Less typing. You're right.

I have only used long grain, because the people that learned to cook jambalaya from used long grain. People say that parboiled rice is more forgiving, but I am not a fan.

I figured out why I didn’t like parboiled rice as much. When you cook a jambalaya with long grain it absorbs the flavor, when you use parboiled it flavors around the rice.

You people are heathens. No self-respecting Cajun would be caught dead using par-boiled rice. Rice is meant to stick together. Have you ever had par-boiled rice in any Asian restaurant? No. They kinda know about rice.

Anyway, medium grain, Cajun Country rice are an equivalent is the correct ingredient.