I use a special scoop to get rice out of a rice cooker or pot: it’s big and wide and made of plastic or wood. Some of my scoops have a bit of a texture on them to pick up all the grains, others are just smooth.
You can just use a regular spoon, if you want, but Koreans prefer to use their special spoon for this because it’s designed to pick up a whole bowl of rice in one scoop.
They can be found for around $1 in Korean grocery stores.
Hello Maangchi,
In your book you recommend a rice scooper for scraping it out of the pot and putting it into serving bowls. The rice scooper will scrape every grain of rice from the pot and not leave any behind. What is the reason that you like to get all of the rice out of the pot and not leave a single grain behind? Is it just to not waste rice and eat as much rice and eat as much rice as possible? Or is it because rice is hard to clean off the pot afterwards?
“Is it just to not waste rice and eat as much rice and eat as much rice as possible? ” That’s right! : )
I am amazed with it. It is a good thing for my research. Thanks. ^_^
I love the bumpy rice scoops. We use to have a plain plastic one, and it would always have tons of rice sticking to it. Same with the bamboo. When someone told me thet bumpy scoops were anti-stick, I was dubious…but they work like a charm. You might get a grain or two, but for the most part they never have any rice sticking to them.
Hi, Josh!
Yes, I think it prevents rice grains from sticking to a scooping portion of a rice scoop.
Why do some of the scoops have bumps on them? Does it help grab the rice or something like that?