How do you cool a pot of rice using the shallow pan method?

The "shallow pan method" isn't a common term for cooling rice. It's likely referring to spreading the cooked rice out in a shallow pan to cool it quickly. Here's how to do it:

Materials:

* A large, shallow pan (like a baking sheet)

* A spatula or wooden spoon

Steps:

1. Transfer the rice: Immediately after cooking, transfer the rice from the pot to the shallow pan. Spread it out in a thin layer, ensuring even distribution.

2. Cool it down: Let the rice sit in the pan, exposed to the air. This will help it cool faster than if it was left in a pot.

3. Fan it out: To speed up the cooling process, you can fan the rice with a piece of paper or a hand towel. This will help to circulate air around the rice grains.

4. Stir and check: Periodically, stir the rice to ensure even cooling. Check the temperature with your finger; it should be cool enough to touch without burning.

Why this works:

* Surface area: Spreading the rice out increases its surface area, allowing it to cool faster.

* Air circulation: The thin layer and fanning help air circulate, further aiding the cooling process.

Tips:

* Don't overcrowd: Don't pile the rice too high in the pan, as this will slow down the cooling process.

* Avoid direct sunlight: Direct sunlight can heat up the rice, making it harder to cool.

* Use a clean pan: Use a clean pan to avoid contaminating the rice.

Note: While the shallow pan method works well, it's not a perfect solution. Rice can still stick together slightly as it cools. If you need perfectly separated rice, you can try refrigerating it after it has cooled down.