One of the keys to making perfect rice is to fluff it with a rice paddle (known as a shamoji in Japanese) after cooking, releasing steam so it won’t become mushy or sticky. This nonstick rice paddle is ideal for the job, as its thin edge separates the grains neatly without mashing them, and rice doesn’t readily stick to its dimpled surface as it does to steel or wooden utensils. A small foot on the underside raises the end off the countertop when you set it down.
Also useful for serving, the 8 1/2” × 3” paddle is made of plastic that’s dishwasher safe, heat resistant to 212°F (100°C), and safe for use on coated or nonstick cookware.
