If you’ve ever bought a rice cooker, you might have found an unexpected item inside the box. It’s a rice paddle, resembling a wide, flat spatula with a rounded head and a short handle. This tool is usually made from plastic or wood. In Japan, it’s known as a “shamoji,” and it’s an essential part of any kitchen. Rather than stashing it away with other seldom-used spatulas, keep it near your rice cooker, as this will help maintain the appliance and greatly enhance the rice’s texture.
The purpose of the rice paddle
Rice cookers are coated with a nonstick layer, meaning they should only be used with specific types of utensils, specifically plastic or wood. Utensils made from metal or other hard materials can scratch and damage this coating, causing it to peel and lose effectiveness. For this reason, the cooker comes with its own rice paddle, designed to be safe for use with the appliance.
Should you get a rice cooker?
Beyond the paddle, rice cookers can be a game-changer if you cook rice often or aren’t comfortable cooking it on the stove. The process is straightforward; the bowl inside heats to a boiling point and then automatically switches to a lower setting or turns off when the rice is done. The cooker also includes a guide on how much water to add depending on the type and amount of rice, making it even easier to use.
But that’s not all. Rice cookers can also be used for cooking curries and stews. In fact, some models even have specific settings for these kinds of dishes. Many models also include quick-cook and delay start options, allowing you to plan meals in advance or cook at the last minute.
Always rinse!
Cooking rice on the stove
Unlike using a rice cooker, precision is key when cooking on the stove. Follow these water-to-rice ratios:
- 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
First, bring the rice and water to a boil over high heat, then reduce it. Cover the pot and let it simmer until the water is completely absorbed. For white rice, set a timer for 20 minutes, and for brown rice, set it for 45 minutes. Remove the pot from the heat and let it sit for 10 minutes, then fluff the rice — using a paddle if you have one.
- For added flavor, cook the rice with broth or a combination of water and coconut milk. You can also season it with spices like saffron or turmeric.
- Avoid stirring the rice while it’s cooking.
- To prevent the grains from sticking together when cooking on the stovetop, add a little oil.
- You can give freshly cooked stovetop rice a crispy texture by adding some oil to the pan and sautéing it.
- Make a large batch of rice, divide it into meal-sized portions, and freeze it for later use. When reheating, add a tablespoon of water and microwave it, or warm it in a saucepan with a bit of oil or water.
- Use leftover rice for making rice pudding, adding to soups or stews, or preparing fried rice.
