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You are here: Home / Kitchenware / Mills / Ricer

Ricer

This page first published: May 19, 2005 · Updated: Nov 2, 2020 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.
Ricer in stand with pestle

Cone ricer in stand with pestle. © Hillary Whitside-Moir / 2020

A ricer is a device with small holes in it through which you press soft foods. The food extrudes out through the bottom of the holes in strands about as thick as a grain of rice, thus the name. The process leaves skin and seeds behind.

Some are completely manual, like a sieve in an inverted cone shape, and you work a pestle (usually made from wood) round and round in them to force the food item through. These are called cone, conical or rotary ricers.

Some are somewhat mechanized, with a handle that you turn or squeeze. Ones with handles that you squeeze together are specifically known as potato ricers.

Most ricers are made of stainless-steel, though some are made out of aluminum. The stainless-steel ones are more likely to be dishwasher-safe, but check before you buy.

You can purée apples through one, or use it instead of a potato masher to make mashed potato. It doesn’t cause the starch in foods like potato to become glutinous. You can also use it to press spinach dry.

A ricer is similar in appearance to a chinois strainer.

Substitutes

For potatoes, rub cooked potatoes against a colander.

Ricer in stand with pestle

Cone ricer. © Hillary Whitside-Moir / 2020

Ricer out of stand with pestle

Cone ricer out of stand with pestle. © Hillary Whitside-Moir / 2020

Ricer in stand with pestle, top view

Cone ricer in stand with pestle, top view.© Hillary Whitside-Moir / 2020

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