Lifestyle
Rice Water Calculator
Calculate the right amount of water for cooking rice. 11 rice types and 4 cooking methods, with cook time, yield, and per-serving breakdown.
Rice cooking recipe
Stovetop ratio 1:1.5. Standard table rice. 1 part rice to 1.5 parts water gives separate, fluffy grains. Let it rest covered for 10 minutes after cooking.
1 US cup of dry rice is about 185 g (varies a little by type).
Bring water and rice to a boil, then reduce to the lowest simmer with a tight lid. Do not lift the lid until the timer is up.
Water
1.5 cups
360 ml (12.17 fl oz). Effective ratio 1:1.5.
Dry rice
1 cups
Dry rice
185 g
Cook time
18 min
Cooked yield
3 cups
Frequently Asked Questions about the Rice Water Calculator
What is the standard rice-to-water ratio?
For white long-grain, basmati, and jasmine rice the standard stovetop ratio is 1 part rice to 1.5 parts water by volume. Short-grain and sushi rice take less water (1:1.25), brown long-grain takes more (1:2.25), and wild rice takes the most (1:3). The calculator picks the right ratio for the rice type you select.
Why does a rice cooker need less water than the stovetop?
Rice cookers seal during the cook, so almost no water evaporates. A stovetop pan loses steam even with the lid on. The calculator trims about 10 percent off the water for a rice cooker and about a third off for an Instant Pot or other pressure cooker, where the seal is even tighter.
How much rice do I need per person?
A common single serving is 1/4 cup of dry rice, which cooks up to about 3/4 cup. For a side dish, 1 cup of dry rice serves 4. For rice as the main with stir-fry on top, plan on 1/2 cup of dry rice per person. Enable the servings option to get a per-person breakdown.
How much does dry rice expand when cooked?
Most white rice roughly triples in volume. 1 cup of dry rice becomes about 3 cups of cooked rice. Brown rice expands slightly more (3 to 3.5 times), short-grain a bit less (about 2.75 times). The calculator shows the expected cooked yield in cups.
Should I rinse the rice before cooking?
Rinse jasmine, basmati, and sushi rice to remove excess starch and prevent gumminess. Rinsing is optional for standard long-grain white rice and not needed for parboiled or converted rice. If you rinse and soak basmati, you can use a slightly lower water ratio (1:1.5 instead of 1:1.75).
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