Off The Record
If You’ve Ever Bought A Rice Cooker, You Might Have Spotted An Unexpected Item In The Packaging
If you’ve ever bought a rice cooker, you might have spotted an unexpected item in the packaging.
It is a rice paddle, which has a tiny handle and a spherical tip that resembles a broad, flat spatula.
Usually, wood or plastic are used to make it. They are a common cooking item in Japan and are referred to as “shamoji.” Therefore, do not put it in the drawer of utensils along with other spatulas that are rarely used.
It will keep the rice cooker in excellent shape and greatly enhance the texture of the rice if you keep it next to it.
The purpose of the rice paddle
Since rice cookers have a nonstick coating on the inside, only specific utensils—wood and plastic—should be used with them.
Metal and other hard-surfaced tools can scratch and scrape the coating, causing it to peel off and lose its effectiveness. Therefore, a rice paddle that is safe to use with the primary product is included with the cooker.
To put it simply, the purpose of the rice paddle is to serve, stir, and scoop rice without breaking up the grains.
It’s a beneficial idea to stir the rice once the cooking cycle is over when using a rice cooker. This stage aids in removing extra moisture and preserving the dish’s uniform texture.
The paddle is prepared to accomplish this without losing its fluff. When creating sushi, it’s also useful for incorporating vinegar into the rice.
Should you get a rice cooker?
Aside from the paddle, rice cookers can be a huge help if you cook rice often or are hesitant to cook it on the stove.
The cooking process is straightforward: after the rice is cooked, the cooking bowl automatically lowers or shuts off after reaching a boiling temperature.
To make the process even more reliable, the package includes a guide that tells you how much water to add depending on the size and type of rice.
“I love [a rice cooker] because it takes all the guesswork out of making perfect rice,” said Dale Talde, chef and owner of Goosefeather. “It’s a must-have appliance because even if you happen to put in too much water or not enough, it adjusts to help make perfect rice.”
And more. However, stews and curries can also be prepared in rice cookers.
Some versions include a dedicated area for these kinds of foods. Additionally, some have delay start and quick-cook modes, allowing you to plan meals ahead of time or at the last minute.
Always rinse!
One of the most important rice-making tips is to rinse the uncooked grains until the residue comes off and the water runs clear.
It reduces the amount of arsenic in the rice as well as removes particles of dust, dirt, and bran. “I’ve seen how they collect rice in the paddies and how it’s processed in the factories,” says Min Kim Bryant, a market analyst at CR. “The same reason I wash my produce is why I wash my rice.”
To help soften thick grains like brown rice, sushi rice, or wild rice, some experts advise soaking them for approximately 30 minutes.
Cooking rice on the stove
Whether you have a cooker or not, it’s useful to know how to make rice on the stove. Start by choosing a large pot. “Many people cook rice in these itty-bitty, teeny little pots and wonder why the bottom is overcooked and the top is undercooked,” says JJ Johnson, chef and owner of Fieldtrip, a rice-focused eatery in New York. “It’s because the rice doesn’t have room to expand.”
Additionally, you should be precise when working with the stove as opposed to cookers. Make use of the ratio:
- 1½ cups of water for 1 cup of long-grain white rice
- 1¼ cups of water for sushi rice
- 2¼ cups of water for short-grain brown rice
After that, decrease the heat and bring the rice and water to a boil. Simmer the saucepan with a lid on until all of the water has been absorbed.
Set a timer for 20 minutes for white rice and 45 minutes for brown rice. After ten minutes of standing, remove the pot from the heat and fluff it with a paddle if you have one.
Additional advice on cooking rice
- For a flavor boost, cook the rice with broth or a mix of water and coconut milk. You can also add spices to the pot, such as saffron or turmeric.
- Never stir the grains while they’re cooking.
- Add a splash of oil to prevent the grains from sticking together when cooking on the stovetop.
- Toast freshly cooked stovetop rice by adding a bit of oil to the pan and sautéing.
- Cook a large batch of rice, separate it into meal-sized portions, and freeze it for a future recipe. Reheat it in the microwave with an additional tablespoon of water or warm it in a saucepan with a splash of oil or water.
- Use day-old rice for rice pudding, bulking up soups or stews, and fried rice.
Now Trending:
