The rice cookware

Not all rices are the same nor are they prepared with the same containers.What are the optimal utensils to make an authentic rice? Let's get down to business.

Paella pan

There are different types, depending on the fire you use, the material of the paella and the number of diners (size). If you have a ceramic hob or induction hob, the underside must be at and fully adhere to the surface. If you have a gas fire it is not so important. Regarding the materials, the classic one to make a paella pan is the stainless steel one. Remember that, to keep it in optimal conditions, after cleaning it, put a little oil in the whole pan and store it in a plastic bag. Other options are polished steel, non-stick and enameled ones.

Bamboo steamer

Ideal for cooking white rice without losing flavor, form and nutrients. You can perfume the rice by steaming it with vegetable or meat broth instead of plain water. 

Casserole

The most common are iron and clay. Use them when preparing boiled and soupy rice or at the end of a baked rice.

Iron fountain

Special to prepare the famous Chinese kubak rice. The rice and all the ingredients are nished cooking on the source. You will need a wooden base when presenting it on the table.

Microwave rice cooker

Takes up little space and allows quick rice preparation, no need for stoves. 

Wood spoon

Allows you to cook without scratching the containers or giving off a metallic taste. In the case of paella you can use it to stir the sauce or the basic ingredients but never the rice (is considered culinary sacrilege).

Shamoji

Shamoji is a special at spoon for stirring and aerating sushi. It is usually made of wood, bamboo or synthetic resin.

Skimmer for paella

It is used when frying meat and vegetables. After pouring the rice, you can use it to distribute it and level it well. Remember that, once all the ingredients are in the paella, this does not have to be removed anymore. Skimmers are usually all metal (stainless) and also with the wooden handle.

Strainer

To separate the rice from the water, once boiled. They come in different materials and sizes, all are valid as long as you take into account the size of the holes. 

You don't have to have them allin your kitchen, but remember, plus the right ingredients, kitchen tools also count when it comes to getting the best results from your recipes.