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Message
What brand of rice do you use for jambalaya?
Posted on 2/3/10 at 7:34 am
Posted on 2/3/10 at 7:34 am
I love Mahatma, but I never can get all of the rice right. It seems to get too mushy and some crunchy. I bring it to a good boil, then cover and let it go on low for 20 minutes, then roll once, cover back, turn off the fire and let it steam for about 10 minutes. Uncle Bens comes out fine. 
4
Posted on 2/3/10 at 7:43 am to BlueCrab
Zatarain's parboiled rice comes out perfect.
Posted on 2/3/10 at 8:11 am to bayoudude
parboiled rice
Posted on 2/3/10 at 8:23 am to bayoudude
Posted on 2/3/10 at 8:24 am to BlueCrab
Love Toro, but I've had invaders in their paper bags too many times. I usually get a Cajun Country brand manufactured in South La.(long grain only).
Posted on 2/3/10 at 8:37 am to bayoudude
Yall dont find parboiled rice comes out gummy??
Not a big fan.. To the OP sounds like you are not cooking the rice long enough before steaming. Most of that water almost all of it in fact should be gone before you put the lid on.
You should probably go longer than 10 min too.
Not a big fan.. To the OP sounds like you are not cooking the rice long enough before steaming. Most of that water almost all of it in fact should be gone before you put the lid on.
You should probably go longer than 10 min too.
This post was edited on 2/3/10 at 8:38 am
Posted on 2/3/10 at 8:38 am to BlueCrab
quote:
Mahatma
That's the only rice I use.
Using parboiled rice is the safe way to go. Doesn't have the same texture and taste, but you don't have to worry about it coming out perfect. That's what I used when I started out cooking jambalaya.
Posted on 2/3/10 at 8:41 am to JustSmokin
Whats your method for Mahatma?
Posted on 2/3/10 at 8:49 am to Catman88
Gotta give some pub for my boys : CAJUN COUNTRY by Falcon Rice Mill 
Posted on 2/3/10 at 8:56 am to Catman88
I use 1.75 cups of liquid per cup of rice. Take into consideration what other liquids you may add. I add a can of rotel.
After bringing to a boil, stir once, simmer 5 more minutes over medium heat, then cover. Cook on low for 30 minutes.
After bringing to a boil, stir once, simmer 5 more minutes over medium heat, then cover. Cook on low for 30 minutes.
Posted on 2/3/10 at 11:45 am to bayoudude
+1 Zatarain's
Posted on 2/3/10 at 11:54 am to nikinik
Can't beat this rice! Wonderfully aromatic, cooks perfect every time. The only trouble is that It can be difficult to find. Albertson's is where I find it most.
Popcorn rice of any kind, IMO Makes any dish.
Posted on 2/3/10 at 11:57 am to OTIS2
quote:
Love Toro
By far my favorite.
quote:
but I've had invaders in their paper bags too many times
Me, too, now I store it in a resealable container. Even the unopened bags.
Of course my wife was raised in the heart of rice country and she insists on rinsing it prior to cooking as well.
Posted on 2/3/10 at 12:33 pm to tigerfoot
ZATARAINS IS THE ONLY RICE TO USE
toss ur mahatma. really. forever.
toss ur mahatma. really. forever.
Posted on 2/3/10 at 12:43 pm to bossflossjr
quote:
ZATARAINS IS THE ONLY RICE TO USE
Par-boiled rice taste like Hotel Jamabalaya..
Just give me a long grain, mahatama prefered, but the cheap stuff works just as good.
Posted on 2/3/10 at 4:59 pm to tigerfoot
Toro and nothing but. Parboiled rice in jambalaya, or anything for that matter is for the restaurants. I get mine from Hanks feed store in Rayne by the 50 lb bag.
Toro is a long grain that cooks like a medium grain and is very forgiving if you miss on the rice water ratio.
Toro is a long grain that cooks like a medium grain and is very forgiving if you miss on the rice water ratio.
Posted on 2/3/10 at 5:39 pm to tacotiger
Mahatma extra long grain.
Posted on 2/3/10 at 6:24 pm to threeputt
quote:
Gotta give some pub for my boys : CAJUN COUNTRY by Falcon Rice Mill
good people
Posted on 2/3/10 at 6:40 pm to yellowfin
par boiled rice is for bad buffet food.
Posted on 2/3/10 at 7:19 pm to BlueCrab
I tried Basmati rice from Sam's. Came out pretty good.
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