Seems like an expensive luxury to have a special spoon for serving rice, but once you’ve had one you’ll understand why it’s worth it. Properly cooked rice sticks like mad to wooden spoons, hard to scrape off when serving and hard to clean off when washing up, especially if the starch dries on. Metal spoons don’t stick quite as much but risk scraping the pan if you cook in non-stick or a rice cooker. But these spatualas have little bobbles to deter the rice from sticking and they are silicone so don’t damage the pan. If you cook a lot of rice with a steam at the end to dry the grains off and leave them fluffy and separated then I really recommend these spoons. Versatile? An irrelevant rating to be asked for a specialised bit of equipment – hence the 1 star for that. Staub do a nice black one, but I asked Yum Asia ages ago if they would do one and I really like their nice white one. Perfect!
