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.
In simple terms, the rice paddle is intended for stirring, scooping, and serving “rice” without crushing the grains. After the cooking cycle is complete, it’s beneficial to stir the rice, as this helps release any excess moisture and ensures an even texture throughout. The paddle is perfectly suited for this task, preserving the rice’s fluffiness. It’s also useful for mixing vinegar into rice for sushi preparation.
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.
“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.”
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!
One key tip for cooking rice is to rinse the uncooked grains thoroughly until any residue is removed and the water runs clear. This process helps to reduce the amount of arsenic in the rice and removes particles like 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.”
For thicker grains, such as wild rice, sushi rice, or brown rice, some experts suggest soaking them for around 30 minutes to help soften them.
Cooking rice on the stove
Whether or not you have a rice cooker, it’s useful to know how to cook rice on the stove. Begin by selecting 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,” explains JJ Johnson, chef and owner of Fieldtrip, a rice-centric restaurant in New York. “It’s because the rice doesn’t have room to expand.”
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.
More rice cooking tips
- 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.
