Brazilian Rice and Beans
Rice with creamy black beans, lime and coriander
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
Rice and Peas (Jamaican Coconut Rice with Kidney Beans)
Coconut rice with kidney beans, thyme and allspice
Rosół (Polish Chicken Broth with Root Vegetables)
Clear Polish chicken broth simmered with root vegetables
Thai Peanut Rice Noodle Bowl with Cucumber and Carrot
Rice noodles in chilli peanut sauce with crunchy veg
Quick Thai Curry Ramen
Thai curry ramen with coconut milk, pak choi and lime
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
Empedrat (Catalan Salt Cod and White Bean Salad)
Catalan salt cod and white bean salad with tomato and peppers
Gnocchi al Gorgonzola e Noci (Gnocchi with Gorgonzola and Walnuts)
Potato gnocchi in gorgonzola cream with toasted walnuts
Modern Korean Cucumber Salad
Chilled Korean cucumber salad with gochugaru and sesame oil
Smoked Salmon with Potatoes, Sour Cream and Dill
Smoked salmon with new potatoes, sour cream and dill
Pasta con Salsiccia (Pasta with Italian Sausage)
Rigatoni with Italian sausage in tomato and white wine sauce
Blanquette de Veau (Creamy French Veal Stew)
Creamy veal stew with mushrooms, carrots and a velvety sauce
Reibekuchen (German Grated Potato Cakes)
Crisp German grated potato cakes served with apple sauce
Kassler mit Sauerkraut (Pork with Braised Sauerkraut)
Smoked pork loin with braised sauerkraut, onion and caraway
Insalata di Polpo e Patate (Octopus and Potato Salad)
Octopus and potato salad with lemon and capers
Hühnerfrikassee (German Chicken Fricassee with Rice)
Creamy German chicken fricassee with rice, carrots and peas
Pasta al Pomodoro Fresco (Spaghetti with Fresh Tomato and Basil)
Spaghetti with fresh tomatoes, garlic, basil and parmesan
Hyderabadi Dum Biryani with Saffron and Rose Water
Layered Hyderabadi dum biryani with saffron, rose water and fried onions
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.
Roast
Veau Orloff (Roasted Veal with Mushroom and Onion Stuffing)
Roast veal layered with mushroom and onion stuffing
Boil
Egg Curry (Anda Masala)
Egg curry in a spiced tomato and onion gravy
Bake
Hackbraten (German Meatloaf with Mustard Crust)
Beef and pork meatloaf with mustard crust and pan-juice gravy
Simmer
Choucroute Garnie (Alsatian Braised Sauerkraut with Pork and Sausages)
Braised sauerkraut with pork belly, sausages, potatoes and mustard
Easy
Middle Eastern Lentil Rice with Caramelised Onions
Lentil rice topped with caramelised onions and lemon
Easy
Middle Eastern Salmon Bowl with Couscous and Tahini Dressing
Salmon bowl with couscous, salad and lemon tahini dressing
Medium
Patjuk (Korean Red Bean Porridge)
Korean red bean porridge with rice flour dumplings
Easy
Mexican Chicken Traybake with Sweet Potato and Chipotle Lime
Chicken traybake with sweet potato, chipotle lime and peppers
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.
