For al dente texture, I like to
run it under cold water while I strain.
Not exact matches
Drain and use quickly (warm) OR (if you won't be serving for a
while)
run under cold water, and toss with a tiny splash of olive oil.
While tomato sauce is cooking, rinse potatoes in a colander
under cold water until
water runs clear.
While liquid is heating up, place rice in a fine - mesh sieve and rinse
under cold water until
water runs clear.
The lid does not sit tightly on the saucepan, allowing the steam escape
under the lid so that the alcohol evaporates,
while the
water condenses more preferential on the
colder lid and
runs back into the pan.