Ricing (cooking)

In the most basic, food is pushed or pressured through a metal or plastic plate with many small holes, producing a smoother result than mashing, but coarser than pureeing or passing through a sieve or tamis.

However, other vegetables can be 'riced' in order to provide low glycemic, nutrient-rich vegetable dishes, either cooked or raw, with or without sauces and herbs, or in salads.

Cooking artfully 'riced' cauliflower, then mashing it before serving, provides a more health-supporting vegetable dish that resembles mashed potatoes.

It differs in function somewhat from a food mill, which is larger and not held in one hand.

This cooking article about preparation methods for food and drink is a stub.