Tips for holding soups with rice, grains, or pasta for service? It seems as tho there are as many different ways to do this as there are places I've worked! Keeping the starches from absorbing too much liquid from the soup is my main concern; the way it worked the best was that the starches were cooked and held separately, and added to the soup 'a la minute'. But at my new gig, I think the wait staff is going to be responsible for plating the soup, and I'm not sure I want them adding the starch. Any other ideas out there?