Thank you Hank. I Used 2 cups water to one cup long grain rice. So do you think 3 cups water to one rice? I'll definately reduce heat next go around.Cooked it to long and needs more water. I simmer mine for about an hour and a half as low as I can get it then cut the heat off let it set for awhile the longer the better.
Thank you sfprankster. It was my first cook on CI DO and I will definitely lower it a lot more next go around!From the image, it looks like the rice broke down from overcooking. I generally use 2 parts water to 1 part rice in most dishes. The amount of time all depends on the type of rice used.
Like Hank2000 said, as low of a simmer as your stove/heat source will handle. Cast iron dutch ovens are very efficient at maintaining and distributing heat. I find myself cooking at much lower temperatures with cast iron, than when I use my other pans.
Lets see what I can say is different first.
I use raw meat, when it cooks the proteins escape giving you that dark brown crusty stuff sticking to the bottom of the pot. When you remove the meat and add the onion and garlic (Onions and garlic I believe are the only living things with square cells) They will actually help you clear that brown from sticking to the bottom of the pot. I don't know if its because of the square cells but it makes a interesting topic for discussion. BUT.... since you had the pre-cooked andouille it should have jumped in and done the brown (graton) pretty well for you.
I see the rice in the bowl of water, I have never seen anyone do that. Most coonazz though will rinse their rice. if you ever saw the process from the field to the bag, you'd rinse also. This does though eliminate some of the "rice flour" which is stickie.
Rice, all rice's are slightly different in cooking. not too much but a little some take a bit more water like long grain because it contains the least gluten, yep you guessed it, the short grain or arboreal less. These are small differences though.
You put everything together in the pot, bring it to a boil cover and boil 2 or 3 mins. covered allowing the flavors to get in the water. wait for a good boil before adding rice.
If your rice is sticky and crunch its not cooked enough. Either you boiled out (steam) too much liquid before adding the rice or you cooked with too high a heat or you didn't allow enough time with the lid down or you attempted to stir the rice too long into the boil (and never during the last steam).
Heres a suggestion. Take a smaller pot and make a cup of rice. Remember its not minute rice. if you can cook rice alone, you can cook it in jambalaya.
Remember to keep that lid down, no peeking once you put it on.
Any of the above the possible problem?
They are all common errors even with old experience cooks. We forget or try to rush it or don't pay attention. I burnt a pot of rice night before last. I was on the computer and not watching.
So you're thinking over stirring would be another part? Risotto would be an accurate description. I don't remember how many times I stirred. When I put rice in I left it too high and when I started to smell a burn I panicked, lowered temp drastically and dumped in more water. I think it's a combination of everyone's observations. The insight is reminding me of other fails! Over stirring did create part of the mess, but I remember initial was 2-1, my panic mode introduced more water to further the dissolve issue! Nothing was dente and the food was decent tasting.Two Cups water to one Cup Long Grain White Rice is plenty. From the looks of the finished product, I would guess the pot was Stirred more than Once to incorporate the raw rice and then Once to fluff before eating. Stirring brings out the Starch making the rice creamy/gooey (Risotto) and with long grain, breaks it up. Sorry to disagree but it takes more liquid than 2 to 1 to cause rice to just disintegrate on it's own. Think Chinese Congee where each cup of rice gets 6 cups of liquid, the rice disintegrates over the long simmer time. When rice is cooked over low heat, even with the tightest fitting lid some steam escapes but with a 2 to 1 ratio, the bulk is absorbed. Too High heat causes the water to cook out faster and the rice will be Al Dente or crunchy. I make quite a bit of rice, we buy 10 pound every two months. It is all on the Stove because my Accountant :wife: won't release the funds for a Cooker...:102: ...JJ
BTW Here is one that Brian did. Maybe it will explain something I missed, so better anyway.
http://www.smokingmeatforums.com/t/152819/fight-night-jambalaya-tribute-to-foamheart-with-q-view
Or another, I think it contains Emans recipe.
http://www.smokingmeatforums.com/t/152789/looking-for-a-great-jambalaya-recipe
love my rice cooker. Got mine at dirt cheap for $12Two Cups water to one Cup Long Grain White Rice is plenty. From the looks of the finished product, I would guess the pot was Stirred more than Once to incorporate the raw rice and then Once to fluff before eating. Stirring brings out the Starch making the rice creamy/gooey (Risotto) and with long grain, breaks it up. Sorry to disagree but it takes more liquid than 2 to 1 to cause rice to just disintegrate on it's own. Think Chinese Congee where each cup of rice gets 6 cups of liquid, the rice disintegrates over the long simmer time. When rice is cooked over low heat, even with the tightest fitting lid some steam escapes but with a 2 to 1 ratio, the bulk is absorbed. Too High heat causes the water to cook out faster and the rice will be Al Dente or crunchy. I make quite a bit of rice, we buy 10 pound every two months. It is all on the Stove because my Accountant :wife: won't release the funds for a Cooker...:102: ...JJ
Will do Foam! thank you for the the continued mentorship!
Seriously, get a bag of real rice. Whatever type you prefer, I use long grain with jambalaya and med with gumbo simply because its how all the little old ladies did it when I was growing up. Once you have chosen, stick with it, changing brands so makes a difference.
Make a couple a pots of rice, till you are comfortable. As to thinking you are the exception to the rule by not knowing about cooking real rice, no, no, you are definitely in the norm.
Remember, when you know how to do a thing its always easy. Its experience that's required to get there. I told ya I still mess up due to lack of focus mostly.
BTW its no small thing making a great jambalaya, we have 100's of cooks locally enter a competition each year and there is no variances towards ingredients or flavors allowed. Its 100% procedure and knowledge.
Oh and I have made both jambalaya and gumbo with smoked meats, but normally they are uncooked. I have a turkey breast out to smoke tomorrow, then I'll strip the meat, slice for sandwiches and take the bones and make a gumbo. Its the same as adding smoked or cured meat to veggies
It does get easier.
My wife found one at a garage sale for 2 dollars! I just didnt think I could use one for this!love my rice cooker. Got mine at dirt cheap for $12