Latin-Style Rice Meal Prep with Black Beans, Sweetcorn and Lime
One-pot rice with black beans, sweetcorn and lime
What to look for in a colander
Start with stability. A wide base or feet help the colander sit securely in the sink, especially when it is heavy with pasta or potatoes. Hole size is the next decision: larger perforations drain quickly but can lose small shapes and grains; finer holes are more versatile but can drain more slowly. Material changes how it behaves. Metal handles heat well but can get hot; plastic stays cooler to touch but can warp if it meets very hot cookware. A colander with comfortable handles is easier to lift and shake dry, which is often what a recipe is really asking you to do.
Top picks in Colander
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Niçoise-style salad with potatoes, eggs, tomatoes and olives
Pasta alla Boscaiola (Creamy Mushroom and Pancetta Pasta)
Pasta with creamy mushrooms, pancetta, white wine and Parmesan
Brazilian Rice and Beans
Rice with creamy black beans, lime and coriander
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Coconut rice with kidney beans, thyme and allspice
Stoofvlees met Friet (Belgian Beef Stew with Chips)
Belgian beef stew with dark beer, served with chips
Common draining mistakes (and why they matter)
The biggest mistake is pouring without a plan. Make sure the sink is clear, the colander is positioned securely, and you have a safe grip on the pot before you lift. Another common issue is over-rinsing. Some foods are meant to keep surface starch (for example, pasta when you want sauce to cling), while others benefit from rinsing to cool or to remove excess starch. Finally, leaving food sitting in the colander can trap steam and moisture, leading to sogginess. A quick shake and prompt return to the pot or bowl keeps texture more intentional.
All recipes in Colander
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Galician bean, potato and greens broth with chorizo
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Galets pasta soup in a rich beef and chicken stock
Cocido Montañés (Cantabrian Bean and Pork Stew)
Cantabrian bean and pork stew with cabbage and smoked paprika
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One-pot prawns, sausage, corn and potatoes
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Crisp salmon and potato cakes with lemon
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Thick-cut chips topped with Cheddar and hot onion gravy
Modern Schnitzel Bowl with Potatoes and Mustard Yoghurt Dressing
Crispy pork schnitzel bowl with potatoes and mustard yoghurt dressing
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White asparagus with browned hazelnut butter and lemon
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Mashed potatoes topped with sauerkraut, bacon and sautéed onion
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Rice noodle bowl with prawns, veg and lime-soy dressing.
Air Fryer Lasagna Roll Ups
Lasagne roll ups with ricotta, spinach, tomato sauce and mozzarella.
Cha Gio (Fried Spring Rolls)
Crisp rice paper rolls with pork, prawns and vermicelli.
Hot water and steam: keep it controlled
Draining boiling water is one of the moments in cooking where accidents happen quickly. Pour away from your body, keep children and pets out of the kitchen path, and be mindful of steam rising as the water hits the sink. If you are unsure about lifting a heavy pot, consider removing some water with a ladle first, or using a pot insert designed for draining. The goal is steady, controlled movement rather than speed.
Where to look next
Cooking method pairs naturally with a colander because draining and rinsing are often part of the technique, not just a final step. Difficulty can also be useful: some recipes rely on confident handling of hot, heavy cookware, while others keep draining simple and low-risk.
One pot
Gujarati Dal Dhokli (Wheat Dumplings in Lentil Broth)
Toor dal broth with tender wheat dumplings and spiced tempering
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Memelas with Black Beans, Queso Fresco and Salsa Verde
Griddled masa memelas topped with black beans and salsa verde
Bake
Cauliflower Cheese with Crispy Breadcrumbs
Cauliflower baked in cheddar sauce with a crispy breadcrumb topping
Boil
Pulpo a la Gallega con Cachelos (Galician Octopus with Potatoes)
Galician octopus served over boiled potatoes with smoked paprika
Medium
Tacchino Tonnato (Cold Turkey with Tuna and Caper Sauce)
Cold roast turkey topped with a creamy tuna, caper and lemon sauce
Easy
Sopa de Tortilla (Tomato and Tortilla Soup with Avocado and Lime)
Tomato tortilla soup topped with crisp strips, avocado and lime
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Spicy Miso Noodles with Garlic and Spring Onion
Udon noodles in a spicy miso sauce with spring onion
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Bibimbap (Mixed Rice with Vegetables)
Korean rice bowl with vegetables, fried egg and gochujang
Frequently asked questions
Do I need a colander if I have a sieve?
A sieve can drain small items well, but a colander is designed for volume and speed, especially for pasta and larger vegetables. Many kitchens use both for different scales of draining.
Should I rinse pasta after draining?
It depends on the recipe. Rinsing cools pasta and removes surface starch, which can be useful for pasta salads. For hot pasta with sauce, not rinsing often helps the sauce cling.
Why does my food stay watery after draining?
It may need a shake to shed trapped water, or the holes may be too fine for the volume you are draining. Letting food sit can also trap steam, which condenses back into water.
What is a colander best for besides pasta?
Washing leafy greens, draining blanched vegetables, rinsing beans, and cooling foods under running water are all common uses. The key is letting water move freely while keeping the food contained.
Is metal or plastic better?
Metal is durable and handles heat well, but can become hot to touch. Plastic is lighter and cooler to handle, but can warp with very hot liquids. Choose based on how you drain most often.
How do I stop small grains falling through?
Use a fine-mesh strainer or a colander with smaller perforations. For very small grains, lining a colander with muslin can work, but it slows draining.
Let the recipe guide the choice
If you mostly drain pasta and potatoes, prioritise a stable, fast-draining colander with comfortable handles. If you often rinse grains or small shapes, finer holes or a mesh strainer will make the work cleaner and less frustrating.
