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NolaBowHunter
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| Number of Posts: | 2 |
| Registered on: | 3/31/2017 |
| Online Status: | Not Online |
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re: Rice in jambalaya slightly crunchy
Posted by NolaBowHunter on 3/31/17 at 7:46 am to LSU fan 246
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
0
Rice in jambalaya slightly crunchy
Posted by NolaBowHunter 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
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