Boudin Rice
 

What rice do you use when you make boudin? I have been using Kroger's long grain rice. My boudin is coming out too wet and the rice is a little mushy. I am not adding any water when I stuff the casings. I am wondering if I should change what rice I use.

Now I'm hungry for boudin.

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I use mahatma long grain it holds up betta under stirring and mixing. Sounds to me like ya boudin meat and seasoning may be a bit too moist. when ya fold in te rice if the meat is still hot the rice will keep cooking a lil and can get mushy also.

Should I let the rice cool down before mixing with the meat and stuffing it in the casings?

or under cook it and let it finish in the casing. i've only made boudin twice. the first time it was great and i only made 10 lbs. second time it was so bad, we had to put mustard on it and i made 30 lbs. around here there's some really good boudin at a great price, so i just buy it when i get a hankerin. let us know what you come up with.

I let my rice cool before mixing with meat.

Boudin Update
 

Using your suggestions we made some more boudin. We cooked the meat and the Mahatma extra long grain rice and let them cool. We tried to slightly undercook the rice. Mixed it all up and stuffed it into the casings we bought from our new Rouses Market in Carlyss. It is better than what we have previously made. Thanks for your suggestions.

Have not used in boudin but my red rice always came out to the mushy side and jambalaya was a toss up...My local grocer started selling Supreme rice from Crowley and I made red rice last week and lil jambalaya yesterday and both came out perfect. Can't say for sure yet but I will continue using till it prove me wrong ...