Southern Cooks....

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ChubbyBunny
ChubbyBunny Posts: 3,523 Member
in Food and Nutrition
or those who've made Jambalaya before...
I am wanting to help with the faculty Christmas 10 days of Christmas luncheon....
I was wanting to do Jambalaya....for 32 people....
However, my concern is that I am hit and miss with getting the rice right.
So, should I make everything BUT the rice ahead of time and add it the day of? With this scenario, should I still use long grain rice or would minute rice be better?
OR
Should I just precook the rice and then add it.... which I hate doing cause it takes away from the flavor.
I HATE crunchy rice....but I HATE soggy rice too...
HELP!

Replies

  • ChubbyBunny
    ChubbyBunny Posts: 3,523 Member
    Options
    or those who've made Jambalaya before...
    I am wanting to help with the faculty Christmas 10 days of Christmas luncheon....
    I was wanting to do Jambalaya....for 32 people....
    However, my concern is that I am hit and miss with getting the rice right.
    So, should I make everything BUT the rice ahead of time and add it the day of? With this scenario, should I still use long grain rice or would minute rice be better?
    OR
    Should I just precook the rice and then add it.... which I hate doing cause it takes away from the flavor.
    I HATE crunchy rice....but I HATE soggy rice too...
    HELP!
  • GTOgirl1969
    GTOgirl1969 Posts: 2,527 Member
    Options
    When you go to warm it up before the party, just add about 3 bags of boil in bag rice (you need to take it out of the bag). I like boil in bag rice because it doesn't seem to absorb the water and get puffy like minute rice does.
  • ChubbyBunny
    ChubbyBunny Posts: 3,523 Member
    Options
    When you go to warm it up before the party, just add about 3 bags of boil in bag rice (you need to take it out of the bag). I like boil in bag rice because it doesn't seem to absorb the water and get puffy like minute rice does.

    Do you think it will have enough time to absorb the flavor?
    I was going to put it in thes BIG roasters to reheat all day at school.
    School starts at 8 and lunch is at 11ish.... that day....
    Would putting it in that morning be too early, and make it too soggy.
    Should I add it maybe at 10:30?
  • GTOgirl1969
    GTOgirl1969 Posts: 2,527 Member
    Options
    Do you think it will have enough time to absorb the flavor?
    I was going to put it in thes BIG roasters to reheat all day at school.
    School starts at 8 and lunch is at 11ish.... that day....
    Would putting it in that morning be too early, and make it too soggy.
    Should I add it maybe at 10:30?

    Yes, 10:30 would be OK. Since it's heating at probably a lower temperature, thirty minutes is plenty of time to cook the rice. As the rice expands, it will absorb some of the flavor from the other ingredients, but adding it during the last few minutes of cook time will keep it from getting mushy.
  • ChubbyBunny
    ChubbyBunny Posts: 3,523 Member
    Options
    Do you think it will have enough time to absorb the flavor?
    I was going to put it in thes BIG roasters to reheat all day at school.
    School starts at 8 and lunch is at 11ish.... that day....
    Would putting it in that morning be too early, and make it too soggy.
    Should I add it maybe at 10:30?

    Yes, 10:30 would be OK. Since it's heating at probably a lower temperature, thirty minutes is plenty of time to cook the rice. As the rice expands, it will absorb some of the flavor from the other ingredients, but adding it during the last few minutes of cook time will keep it from getting mushy.

    awesome thank you so much
  • GTOgirl1969
    GTOgirl1969 Posts: 2,527 Member
    Options
    No problem. Let me know how it turns out!:flowerforyou:

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