Rice (cooking)
From Wikipedia, the free encyclopedia
Rice is a cooking term meaning to pass food through a device called, appropriately, a ricer or food mill, which comes in several forms. In the most basic, food is pushed or pressured through a metal or plastic plate with many small holes, resulting in a smoother result than mashing, but coarser than pureeing or passing through a sieve or tammy. Potatoes are the most commonly "riced" foods, as in the dish riced potatoes, essentially a smoother version of mashed potatoes.
