Rice-cooking utensils facts for kids
Rice-cooking utensils are special tools that help us cook rice and similar foods. People have been using dedicated tools to cook rice for a very long time. For example, a ceramic rice steamer from 1250 BC can be seen at the British Museum!
How Do We Cook Rice?
Rice soaks up a lot of water when it cooks. This makes it grow bigger and use up the water. The heat and moisture make the starch in the rice soft and sticky.
How long rice takes to cook depends on the type of rice and how fresh it is. It also depends on the cooking method and how you like your rice. Some types, like white rice or long-grain rice, break apart more easily. Some methods can also cause the rice to break. Not all recipes work for every type of rice.
You can cook rice in a few ways:
- Boiling: You heat the rice in boiling water.
- Steaming: You cook the rice using steam.
- Boiling and Steaming: You boil the rice until the water is gone, then let it steam using the heat that's left.
Here are some common types of rice cooking tools:
- For boiling: These include pots like the dolsot or gamasot, and regular saucepans.
- For steaming: Tools like the bamboo steamer, siru, or couscousier are used.
- For boiling and steaming: This category includes modern electric rice cookers and traditional Asian rice cookers used on a stove.
- For baking: Pans like the paella pan or pilaf pan are used for rice dishes cooked in an oven.
- For microwaving: Special ceramic or plastic containers are made for microwave ovens.
Rice Paddles
Rice paddles are special spoons designed to scoop rice easily without squishing it.
Microwave Rice Cookers
A microwave rice cooker is a container made just for cooking rice in a microwave. Some of these cookers have three parts: an outer bowl, a lid with steam holes, and an inner bowl with small holes at the bottom. Others might just have one bowl and a special lid.
To use one, you put a measured amount of dry rice into the bowl. For long-grain rice, you usually don't need to wash it unless it looks dirty. But for Japanese rice (like medium or short grain rice), you should wash it first. This removes extra starch powder and tiny bits of rice bran.
To wash rice, add plenty of water, stir it quickly with your hand, and then drain the water right away. The lighter starch will go out with the water, and the heavier rice grains stay at the bottom. You might do this up to three times until the water looks clear. However, washing too much can remove helpful nutrients like vitamins.
With the three-part cooker, you put the inner bowl inside the outer bowl. Then, add a little water, just enough to cover the rice. Put the lid on and microwave it on high power for 8 to 15 minutes. The exact time depends on the type of rice, your microwave's power, and how soft you like your rice. The water boils, and the steam cooks the rice grains. It's important to follow the instructions carefully so the rice doesn't burn. This method works well for long-grain rice that doesn't release much starch.
You can also use microwave rice cookers for Japanese rice or medium/short grain rice. For these, you should use the absorption method. First, wash the rice well to remove starch. Then, let it sit in water for at least 15 minutes to soak up water. This soaking step is very important, or your cooked rice might be too hard. Use the same amount of water you would for regular cooking.
Put the container in the microwave and heat it on high power until it boils. Then, cook it on low or medium-low power until all the water is gone. This usually takes about 20 to 30 minutes. You'll notice less steam coming out when it's done. After cooking, let the container sit for 5 minutes before stirring the rice and serving it.
