Mushy/Broken Rice in Jambalaya

I made jambalaya last night and it tasted amazing, but the rice ended up breaking and becoming a big mushy mess. In searching online, there is a wide variety of often contradictory advice on what might cause this and how to address it, be it to pre-rinse or not, the ratio of water to rice, the type of rice to use, etc. etc., so I haven't had much luck self-diagnosing. Here's the broad strokes of what I did. Let me know if any important details are missing that are needed to troubleshoot ​ In a 7 quart enameled cast iron dutch oven: - browned about 2 lbs. total of proteins (chicken & andouille), set aside - sweat the trinity, deglazed pan with a few splashes of wine, threw in tomato paste and let it caramelize a bit - rinse 1.5 cups of white jasmine rice (Dynasty brand if it makes a difference. Purchased on the same day) - add rice to the sweated vegetables in the pot and cooked for ~5-7ish minutes until it starts to get a little toasty smelling - add protein back into the pot. add 2.5 cups of water and a big spoonful of chicken Better than Bullion - stir and waited until liquid started to simmer. covered dutch oven and put into a preheated 350℉ oven. -kept it covered, undisturbed for about 35-40 minutes or so. Pulled it from the oven and removed cover at which point I noticed the texture, which of course got mushier after I "fluffed" it since the grains were breaking at that point. Stirred in parsley/scallions and served. Again, super delicious, but texture was suboptimal. ​ I am wondering if I put too much liquid in, but it wasn't even fully covering all of the ingredients and almost universally online folks say to do a 2:1 liquid to rice ratio, which I didn't even go as high as. Was there perhaps an appreciable amount of liquid left in the sweated vegetables? Jasmine seems to be a widely used variety of rice for jambalaya so I didn't assume that was the issue either. I can't imagine pre-rinsing is the culprit, but maybe I'm wrong on that? I did have the rice sitting for about 15-20 minute between when I rinsed it and when it was added into the pot. ​ Any suggestions ya'll have would be greatly appreciated! submitted by /u/sawbones84 [link] [comments]

I made jambalaya last night and it tasted amazing, but the rice ended up breaking and becoming a big mushy mess. In searching online, there is a wide variety of often contradictory advice on what might cause this and how to address it, be it to pre-rinse or not, the ratio of water to rice, the type of rice to use, etc. etc., so I haven't had much luck self-diagnosing. Here's the broad strokes of what I did. Let me know if any important details are missing that are needed to troubleshoot

In a 7 quart enameled cast iron dutch oven:

- browned about 2 lbs. total of proteins (chicken & andouille), set aside

- sweat the trinity, deglazed pan with a few splashes of wine, threw in tomato paste and let it caramelize a bit

- rinse 1.5 cups of white jasmine rice (Dynasty brand if it makes a difference. Purchased on the same day)

- add rice to the sweated vegetables in the pot and cooked for ~5-7ish minutes until it starts to get a little toasty smelling

- add protein back into the pot. add 2.5 cups of water and a big spoonful of chicken Better than Bullion

- stir and waited until liquid started to simmer. covered dutch oven and put into a preheated 350℉ oven.

-kept it covered, undisturbed for about 35-40 minutes or so. Pulled it from the oven and removed cover at which point I noticed the texture, which of course got mushier after I "fluffed" it since the grains were breaking at that point. Stirred in parsley/scallions and served. Again, super delicious, but texture was suboptimal.

I am wondering if I put too much liquid in, but it wasn't even fully covering all of the ingredients and almost universally online folks say to do a 2:1 liquid to rice ratio, which I didn't even go as high as. Was there perhaps an appreciable amount of liquid left in the sweated vegetables? Jasmine seems to be a widely used variety of rice for jambalaya so I didn't assume that was the issue either. I can't imagine pre-rinsing is the culprit, but maybe I'm wrong on that? I did have the rice sitting for about 15-20 minute between when I rinsed it and when it was added into the pot.

Any suggestions ya'll have would be greatly appreciated!

submitted by /u/sawbones84
[link] [comments]