quick rice Q
I fried off some rice for a jambalaya, but it's a bit crunchy still after boiling in the stock - will it be softer after I leave it overnight?
I haven't run into this problem, but my instinct tells me no.
Is it already integrated into the jambalaya? I ask because I almost always cook my rice in those types of rice and bean dishes (I like the creamier mouth-feel). But if the rice is still a separate component, then I might do a *small* test batch in the micro with a little water, covered with a paper towel. I've done with with rice before, but not fried rice, so I am not certain if the rice will still accept moisture. I might even do another small batch in either a steamer, or in a boil, in order to compare them. If neither of those worked, then I would just do up another batch of rice, because who wants their jambalaya ruined by rice?
Hopefully, someone will chime in to say that a restful stay in the fridge will do the job, and save you some work. Good Luck!