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Although ricers are more often used for serving potatoes, you can rice many soft-cooked vegetables and even other foods to enhance presentation. The idea is to provide a different way to serve vegetables and make them look more appealing.
This vintage ricer is in excellent condition; a good wash is all it needs to be ready for food preparation. Old ricers can be found at yard sales or where vintage kitchenware are sold.
An essential kitchen tool found in most kitchens decades ago, a ricer continues to be a popular kitchen tool and is still available in the marketplace today. Newer models are even more appealing than vintage ones since some have durable non-rusting stainless steel finishes and others have a newly designed shape for ease of use.
When buying a vintage ricer, make sure it's free of rust and that the handles are still secure and in good shape. Test it to see that it has not become dented and that the top handle press can still nest easily into the bottom strainer unit. If buying a new ricer, I would recommend you get a stainless steel model. Ricers are generally around the 1 to 1-1/2 cup size, but smaller or larger units can occasionally be found.
Ricers are very simple to operate. Open the ricer by lifting up on the top handle, insert cooked potatoes or vegetables and bring the top part of the ricer back into the food, pressing it through and expelling the noodle-like shapes into a receiving bowl or plate.
You can repeat the process for a smoother texture. For best results, make sure the potatoes or vegetables are well cooked, but not overdone. Always wash your ricer immediately after use, dry completely and store.
It's interesting that this tool has been called a ricer when in fact the resulting vegetables have the appearance of spaguetti, not rice. Economical and fun to use, a ricer can add some 'pizazz' to your next vegetable serving.
Read tips on using a ricer from About's Jessica Harlan, Guide to Cooking Equipment: Using a Potato Ricer
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