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Message
Rice in jambalaya slightly crunchy
Posted on 3/31/17 at 6:31 am
Posted on 3/31/17 at 6:31 am
Helppp!!! I cooked a large pot of jambalaya yesterday. Used a 10 gal cast iron jambalaya pot and burner. Everything was going well. I got to the point where I added my chicken stock. Brought to a boil, added my rice which for the amount I cooked ended up being 2.5 lbs of louisiana long grain rice. I turned the fire down to medium and stirred occasionally for 5 minutes. Then I put the lid on and reduced the fire to low. And set my timer for 25 minutes.
Here is the problem.
When I walked back by the pot the timer was at 13 minutes. I have no idea how long the fire was out for. Apparently the wind blew out the fire b/c I turned it to low. I lifted the lid. Stirred the jambalaya. Took a sample. Replaced lid. The liquid still looked good and the pot was full of steam before I lifted it to stir. I relit the burner and had it on low again. Set the timer for 15 minutes. Again I lifted the lid. Took a sample and stirred. After tasting I would say the rice is between crunchy al denti. I just turned everything off. Let it cool over time. Then bagged it in 3 gallon zip locks. Let it cool longer. The put it in the fridge last night.
Any thoughts on how I can finish it today. Don't want to ruin all 3 gallon zip lock bags worth of jambalaya. So I was going to experiment with 1/2 of a gallon bag at a time.
ASAP- HELP- HELP- HELP- HELP- HELP- ASAP
Here is the problem.
When I walked back by the pot the timer was at 13 minutes. I have no idea how long the fire was out for. Apparently the wind blew out the fire b/c I turned it to low. I lifted the lid. Stirred the jambalaya. Took a sample. Replaced lid. The liquid still looked good and the pot was full of steam before I lifted it to stir. I relit the burner and had it on low again. Set the timer for 15 minutes. Again I lifted the lid. Took a sample and stirred. After tasting I would say the rice is between crunchy al denti. I just turned everything off. Let it cool over time. Then bagged it in 3 gallon zip locks. Let it cool longer. The put it in the fridge last night.
Any thoughts on how I can finish it today. Don't want to ruin all 3 gallon zip lock bags worth of jambalaya. So I was going to experiment with 1/2 of a gallon bag at a time.
ASAP- HELP- HELP- HELP- HELP- HELP- ASAP
7
Posted on 3/31/17 at 6:43 am to NolaBowHunter
When you dumped the rice in, did you let it come back to a boil?
I've heard some people say that when they cook rice, they will bring it to a rolling boil for about a minute, cover, and just cut the fire for the 20 to 25 minutes.
When I cook rice or jambalaya, I dump in the rice, bring back to a boil, stir for 30 seconds or so, cover and put on low. Works
I would put your small serving in a small pot and put water in it to cover the rice, and put it on high to boil, cover and turn heat to low for maybe 8 minutes. This first bag I would just use as the test batch for the others.
I've heard some people say that when they cook rice, they will bring it to a rolling boil for about a minute, cover, and just cut the fire for the 20 to 25 minutes.
When I cook rice or jambalaya, I dump in the rice, bring back to a boil, stir for 30 seconds or so, cover and put on low. Works
I would put your small serving in a small pot and put water in it to cover the rice, and put it on high to boil, cover and turn heat to low for maybe 8 minutes. This first bag I would just use as the test batch for the others.
Posted on 3/31/17 at 6:45 am to NolaBowHunter
quote:
When I walked back by the pot the timer was at 13 minutes. I have no idea how long the fire was out for. Apparently the wind blew out the fire b/c I turned it to low. I lifted the lid.
That's where you shite the bed. You more than likely had enough heat and steam inside your pot to muscle through your dead fire, but the moment you released it all, it was done for.
You could try to cook a bag at a time with a little stock, but I can't imagine it will be the same. Possibly make jambalaya cakes or balls with them. Griddle them up to try to get the crunchiness out.
Posted on 3/31/17 at 6:46 am to NolaBowHunter
Wouldn't hard rice mean it's undercooked?
I'd throw it back in the pot with some more liquid and let it finish. Or maybe smaller batches in a casserole dish with some liquid, covered.
I'd throw it back in the pot with some more liquid and let it finish. Or maybe smaller batches in a casserole dish with some liquid, covered.
Posted on 3/31/17 at 7:46 am to Deactived
Yes when I dumped the rice in I brought back to a low boil stirring occasionally for 5 minutes. Cut the fire to low and put the lid on. And set timer for 25 minutes. Sometime after that the fire cut off. I noticed it was off at 13 minutes. No telling how long it was off for though
Posted on 3/31/17 at 7:50 am to NolaBowHunter
I think you need to finish cooking it in the oven, because that way you don't have to stir it and have it get mushy if you stir it too much. I don't know if you could fit all that in your oven, though.
Posted on 3/31/17 at 8:21 am to NolaBowHunter
quote:Committed the cardinal sin. No coming back from that. RIP to that pot of goodness.
I lifted the lid.
Posted on 3/31/17 at 11:49 am to WhoDatTigahsTampa
Bring it to a rolling boil, add rice and stir. Turn to med/low, put the lid on the set the timer to 25 mins. DO NOT TAKE THE LID OFF for the 25 mins. After the time is up, removed lid, stir/fold rice very quickly then put the lid back on. Set the timer for 45 mins, again, DO NOT TAKE THE LID OFF. After 45 mins, the jambalaya is done.
There may be many ways to do it, but this is how I do it. Rice is perfect every time.
There may be many ways to do it, but this is how I do it. Rice is perfect every time.
Posted on 3/31/17 at 12:47 pm to NolaBowHunter
How much liquid/stock did you start with?
Posted on 3/31/17 at 1:06 pm to NolaBowHunter
Dump rice in when you bring to boil, allow to get back to a boil and then you need to allow the rice to pop, about 6 minutes. Never stir...just make sure nothing is getting scorched on bottom. Lower heat once you're able to stick your spoon/paddle in the middle without it falling over. You want your heat very low. Cover and let steam for 30 minutes. Uncover after 30 minutes, flip rice(not stir) and let sit for 15 more minutes with lid on and heat off.
You're welcome.
You're welcome.
This post was edited on 3/31/17 at 1:09 pm
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