Rice and Peas (Jamaican Coconut Rice with Kidney Beans)
Coconut rice with kidney beans, thyme and allspice
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
Latin-Style Rice Meal Prep with Black Beans, Sweetcorn and Lime
One-pot rice with black beans, sweetcorn and lime
Ginger and Spring Onion Noodle Bowl
Wheat noodles with ginger spring onion oil and soy
Salade Niçoise (Niçoise Salad)
Niçoise salad with tuna, eggs, vegetables and an olive oil dressing
Stoofvlees met Friet (Belgian Beef Stew with Chips)
Belgian beef stew with dark beer, served with chips
Kartoffelpuffer (German Potato Pancakes)
Crisp German potato pancakes with onion, egg and flour
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
Käsespätzle (Swabian Cheese Spätzle with Crispy Onions)
Cheese spätzle with melted Emmental and crispy fried onions
Skillet Mac and Cheese with Bacon
Skillet macaroni in creamy Cheddar sauce with crispy bacon
Vegan Stamppot with Lentils and Mushrooms (Dutch Potato Mash)
Vegan Dutch mash with lentils, mushrooms and mustard
Lemon Rice with Roasted Peanuts
Lemon rice with mustard seeds, curry leaves and roasted peanuts
Cime di Rapa con Orecchiette (Orecchiette with Broccoli Rabe, Garlic and Chilli)
Orecchiette with broccoli rabe, garlic, chilli and pecorino
Niçoise-Style Tuna Salad Bowl with Potatoes and Eggs
Tuna salad bowl with potatoes, eggs, green beans and olives
Ensalada de Nopales (Cactus Paddle Salad)
Nopales salad with tomato, lime and queso fresco
Pan-Fried Sea Bass with Crushed Peas and Tartare Sauce
Crisp pan-fried sea bass with crushed peas and tartare sauce
Pulpo a la Gallega con Cachelos (Galician Octopus with Potatoes)
Galician octopus served over boiled potatoes with smoked paprika
Choucroute Garnie (Alsatian Braised Sauerkraut with Pork and Sausages)
Braised sauerkraut with pork belly, sausages, potatoes and mustard
Baked Macaroni and Cheese (Classic Southern Style)
Baked macaroni cheese with cheddar and a custardy set
Ají de Gallina (Peruvian Creamy Chicken Stew)
Creamy Peruvian chicken stew with ají amarillo and walnuts
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.
Braise
Asado Negro (Venezuelan Braised Beef in Dark Sauce)
Venezuelan braised beef in a dark coffee and onion sauce
Blended
Loaded Baked Potato Soup
Creamy potato soup topped with bacon, cheddar and spring onions
Grill
Tandoori Chicken Salad Bowl
Tandoori chicken with lettuce, cucumber, tomatoes and yoghurt dressing
Pan fry
Pork Tenderloin with Dijon Mustard Sauce
Pan-seared pork with a quick Dijon mustard sauce
Easy
Tostones (Fried Green Plantains)
Twice-fried green plantains served with lime
Medium
Holiday Stuffed Peppers (Beef and Rice in Tomato Sauce)
Stuffed peppers with minced beef, rice and tomato sauce
Medium
Vegetable Pad Thai
Vegetable Pad Thai with tofu, egg and roasted peanuts
Easy
Moroccan Spiced Salmon Traybake with Courgettes and Tomatoes
Salmon traybake with courgettes, cherry tomatoes and Moroccan spices
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.
