No - not that I know of. I don't tend to use mine at all. What are you sieving?
I'm not sure why you are sieving rice. I never do. I use the absorption method. But if I was cooking brown rice which does need 'sieving' I'd use my colander which stays looking sparkly - its not as big as it looks in the picture (the lens in my computer makes it look like I've got a huge hand too!). Its maybe 6 inches diameter
Hoping for a reply from @Berties! I only use my sieve to filter sauces, gravies, or to remove seeds from pureed fruits. As far as cleaning mine goes, I of course do the ole' scrub and bub' with hot water and soap, but if after the fact I am finding things still a bit 'icky', I mix a bit of vinegar and lemon juice together, add it to a vessel containing hot water, and then pour the whole mixture over and through it, slowly, and then let it cool a bit before rubbing it clean and rinsing. This method does a great job, better than the hot water and soap do initially, but it never gets all of those tiny holes 'squeaky clean'! I am beginning to think that the feat may be impossible. Maybe we should just buy a new sieve everytime we need one, lol. I have two, though... one that looks very similair to yours, Morning Glory, and then, a plastic one with much smaller perforations. Soaking a whole sieve in the lemon juice, vinegar and hot water mixture for a while however..... perhaps that might work. Have never tried it, but now I have inspired myself!
Same thing.... unsure of why you are sieving your rice? Please enlighten me, Duck59!
Get rid of the bulk in the strainer,give it a good beat on the bin ,turn it upside down on a rack and we have a spray hose attached to our taps and give it a careful spray through ,a lot of homes have these as well now,and either wash in soapy water or dishwasher this has always worked on sieves,chinois and chronicle strainers ,I have always used a metal sieve as I can pass purrees through it and mashed potato,a fine sieve I would only use for flour so cleaning not a massive issue ,drum sieves you have to take care with drying as they are normally wooden rimmed ,where as tamis sieve you can normally take apart for cleaning,any staining you can use lemon juice or any mild citrus acid cleanerHoping for a reply from @Berties! I only use my sieve to filter sauces, gravies, or to remove seeds from pureed fruits. As far as cleaning mine goes, I of course do the ole' scrub and bub' with hot water and soap, but if after the fact I am finding things still a bit 'icky', I mix a bit of vinegar and lemon juice together, add it to a vessel containing hot water, and then pour the whole mixture over and through it, slowly, and then let it cool a bit before rubbing it clean and rinsing. This method does a great job, better than the hot water and soap do initially, but it never gets all of those tiny holes 'squeaky clean'! I am beginning to think that the feat may be impossible. Maybe we should just buy a new sieve everytime we need one, lol. I have two, though... one that looks very similair to yours, Morning Glory, and then, a plastic one with much smaller perforations. Soaking a whole sieve in the lemon juice, vinegar and hot water mixture for a while however..... perhaps that might work. Have never tried it, but now I have inspired myself!
@Berties... like it's been said, you are our resident REAL chef. We are looking forward to your advice and wisdom!
But why wouldn't something like the colander pictured do? The holes are too small for the rice grains to fall through. As a matter of interest, why do you rinse rice in boiling water? Its not a normal method. Nor is rinsing couscous - it should absorb the boiling water poured over it. As for lentils, I suppose I might strain puy lentils (possibly) - but not orange lentils which cook into a mush or brown.green lentils.