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What's the secret for making jambalaya rice to come out right?
Posted on 5/19/11 at 8:15 am
Posted on 5/19/11 at 8:15 am
Every time I try to make jambalaya the rice either comes out gummy or it's hard. I played around with the water/rice ratio but that didn't matter the outcome still ended up being the same so I think I'm missing something technique wise. Help me out guys.
5
Posted on 5/19/11 at 8:25 am to Hammond Tiger Fan
Leave the lid on even after it is finished cooking and the fire is off.
Posted on 5/19/11 at 8:26 am to sonusfaber
learn to cook rice-
Posted on 5/19/11 at 8:27 am to Hammond Tiger Fan
practice practice practice
my momma said that the water lever from the rice should be just above the 1st joint of your pointer finger
thats the rule I go by
my momma said that the water lever from the rice should be just above the 1st joint of your pointer finger
thats the rule I go by
Posted on 5/19/11 at 8:34 am to Hammond Tiger Fan
Generally stick to a 2:1 water to rice ratio. When you add your rice, bring to a simmer, cover, and don't touch anything for approx. 25 minutes (varies from 20-30 minutes for me depending on size of jambalaya). Cut heat, remove lid, fold rice, and recover for 10-15 minutes.
This post was edited on 5/19/11 at 8:37 am
Posted on 5/19/11 at 8:37 am to Hammond Tiger Fan
1) Tight fitting lid. I have had to replace the lid on a couple of jambalay pots due to the cast iron lid letting out too much steam.
2) Let the rice start to expand and soak up some of the water before you cover and lower the heat.
2) Let the rice start to expand and soak up some of the water before you cover and lower the heat.
Posted on 5/19/11 at 8:51 am to Hammond Tiger Fan
Just measure your liguid to rice right, get it to a boil and throw the rice in, cover and let go 20 minutes on super low. Nothing more than cooking rice here. If you've still undercooked it somehow, just keep covered and let it sit there with the fire off and get it's mind right. I've never had a problem with rice in jambalaya.
Posted on 5/19/11 at 9:29 am to Mike da Tigah
I actually use a 1 1/2 to 1 ratio of water to rice in my jambalaya, but I have a lot of onions celery and bell pepper in it that will produce some water as they cook down. Beyond that, I cook it on a low fire until the liquid disappears then cover for 25 to 30 minutes. Open and add the green onions and parsley, stir and cover for another 10 minutes. Perfect every time for the last 30 years.
Posted on 5/19/11 at 9:42 am to KaplanTiger
quote:
I actually use a 1 1/2 to 1 ratio of water to rice in my jambalaya, but I have a lot of onions celery and bell pepper in it that will produce some water as they cook down
I think this is part of my problem. Not accounting for the water generated from the veggies.
Posted on 5/19/11 at 9:45 am to KaplanTiger
Cast Iron, remember to include all liquid in your calculation (water from veggies and meat), do not lift the lid, most people say to turn heat to low once you cover, I have found med works better for me, review Pochejp's thread with pictures and follow the procedure to the tee and with a few pots of practice you will have an authenic Gonzales style Jambamlaya
Posted on 5/19/11 at 10:52 am to Tigerpaw123
If its Gummy your probably stirring to much.
Never stir the rice, only turn it over once.
Bring water to a good boil before adding rice.
Add the rice and let it come back to a boil & soak up most of the water before you cover and reduce the heat to low as possible.
Once you reduce the heat and cover, put 2 bricks on the lid. one to hold the lid on tight, the other to throw at anyone who lifts the lid.
Keep covered 20 minutes then open and carefully turn the Jamb from Bottom to top.
Kill the heat and let sit for another 20 minutes.
OK - my secret - right before adding the rice. add 1- 12 oz budwiser beer
Never stir the rice, only turn it over once.
Bring water to a good boil before adding rice.
Add the rice and let it come back to a boil & soak up most of the water before you cover and reduce the heat to low as possible.
Once you reduce the heat and cover, put 2 bricks on the lid. one to hold the lid on tight, the other to throw at anyone who lifts the lid.
Keep covered 20 minutes then open and carefully turn the Jamb from Bottom to top.
Kill the heat and let sit for another 20 minutes.
OK - my secret - right before adding the rice. add 1- 12 oz budwiser beer
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