If you’ve ever bought a rice cooker, you may have noticed a unique tool inside: a rice paddle. This paddle resembles a wide, flat spatula with a round head and small handle, usually made of plastic or wood. In Japan,it’s called a “shamoji” and is essential in many kitchens. Instead of tossing it in the drawer, keep it with your rice cooker. The paddle protects the cooker’s surface and enhances the rice’s texture.
Rice cookers are lined with nonstick coatings that can be easily damaged by metal or hard utensils. Using these can cause scratches or peeling, which affects the cooker’sperformance. That’s why rice cookers come with a paddle designed to be safe for nonstick surfaces.
The rice paddle’s purpose is simple: stir, scoop, and serve rice without crushing the grains. After the rice finishes cooking, stir it with the paddle to release moisture evenly, which improves its texture. This paddle is also perfect for mixing vinegar into rice for sushi, helping maintain fluffiness and consistency.
Rice cookers themselves are valuable appliances, especially if you frequently cook rice or struggle with stovetop methods. The process is straightforward: the cooker heats the rice to a boil, then reduces heat or shuts off automatically when the rice is done. Many cookers come with guides on water ratios based on rice type, making it easier to achieve perfect results.
Chef Dale Talde, owner of Goosefeather, shares his love for rice cookers: “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.”
Rice cookers aren’t just for rice—they can also prepare curries, and stews, and some models even have dedicated settings for such dishes. Many also feature quick-cook or delayed start options, letting you plan meals or make last-minute adjustments.
Rinsing rice is a crucial step before cooking. Washing the grains until the water runs clear reduces arsenic and removes dust and bran particles. Market analyst Min Kim Bryant emphasizes, “The same reason I wash my produce is why I wash my rice.”
For thicker grains like wild, sushi, or brown rice, experts suggest soaking them for around 30 minutes to help soften them.
Even if you don’t have a rice cooker, stovetop rice can still turn out well with a few tips. Start with a large pot, as Chef JJ Johnson, owner of Fieldtrip, explains: “Many people cook rice in tiny pots, leading to uneven cooking.”
When cooking on the stovetop, precision matters. Use these water ratios for different rice types:
- 1½ cups water for 1 cup of long-grain white rice
- 1¼ cups water for sushi rice
- 2¼ cups water for short-grain brown rice
Bring the rice and water to a boil, reduce the heat, cover, and let it simmer until the water is absorbed—about 20 minutes for white rice, 45 for brown. After cooking, let it rest for 10 minutes, then fluff with a paddle if you have one.
For more flavor, cook rice with broth or a blend of water and coconut milk. You can also add spices like saffron or turmeric. Avoid stirring rice while it cooks, and add a dash of oil to keep grains from sticking together on the stovetop.
Extra tips:
- Toast stovetop rice after cooking by adding oil to the pan and lightly sautéing.
- Make a large batch, portion it, and freeze it for easy meal prep. Reheat in the microwave with a tablespoon of water or in a saucepan with a splash of oil.
- Use leftover rice for dishes like rice pudding, soups, stews, or fried rice.
By using the rice paddle and following these cooking tips, you’ll make the most of your rice cooker and enjoy perfectly prepared rice every time.
