Ricing (Cooking)

Ricing passes cooked food through a food mill or ricer, a tool that forces it through a plate of small holes to produce a result smoother than mashing but coarser than a puree or food passed through a sieve, in pieces roughly the size of grains of rice. Potatoes are the food most commonly riced, producing riced potatoes, a smoother version of mashed potatoes, though other vegetables, such as cauliflower, are also riced to make lower-glycemic, nutrient-rich dishes. The hand-held potato ricer forces food through a sheet of small holes, distinguishing it from the larger food mill.