Rice Water Ratio Calculator
Get the exact water amount, cook time, and yield for any rice type.
This tool is for informational and educational purposes only. It is not a substitute for professional financial, medical, legal, or engineering advice. See Terms of Service.
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Getting the right rice-to-water ratio is the most important factor in cooking perfect rice. Too little water and the rice is undercooked and hard. Too much and it is mushy. Different rice varieties need different ratios because of their starch content, grain structure, and moisture absorption rates:
- Enter your dry rice amount. Type how many cups of uncooked dry rice you are cooking. Use level measuring cups for consistent results.
- Select your rice type. Each variety has its own ideal ratio. White rice uses 1:1.5. Brown rice uses 1:2.5. Jasmine uses 1:1.25. Wild rice uses 1:3. Arborio (for risotto) uses 1:3 of broth added gradually.
- Read your results. The calculator shows water in cups and milliliters, the approximate cook time on the stovetop, and the cooked yield so you know how much rice you will have.
Cook times are for stovetop absorption method with a lid: bring to a boil, reduce to a low simmer, cover, cook without lifting the lid until done, then let steam off heat for 5 minutes. Rice cookers may need slightly less water.
About Rice-to-Water Ratios
The reason different rice varieties need different water ratios comes down to their starch structure and grain size. Short-grain rice like sushi rice and arborio is high in amylopectin starch, which is stickier and absorbs less water. Long-grain rice like basmati has more amylose starch, which stays separate and fluffy. Brown rice has its bran layer intact, which slows water absorption and requires both more water and more time. Wild rice is actually a grass seed, not true rice, and requires the most water of all.
The ratios given here are the standard absorption method ratios for stovetop cooking at sea level. At high altitude, water boils at a lower temperature, so you may need slightly more water and longer cook times. For a rice cooker, reduce water by 1-2 tablespoons per cup from the amounts shown here, as rice cookers trap more steam.
Frequently Asked Questions
What is the correct rice to water ratio for white rice?
The standard ratio for long-grain white rice is 1 cup of rice to 1.5 cups of water (1:1.5). Some cooks use 2 cups of water per cup of rice (1:2), which works but can make the rice a little sticky. For fluffy, separated grains, 1:1.5 is ideal. For a rice cooker, use the line markings on the inner pot rather than external measurements, as rice cookers are calibrated for their own cooking method.
Why does brown rice need more water than white rice?
Brown rice has its outer bran layer intact, while white rice has been milled to remove the bran and germ. The bran layer acts as a barrier that slows water absorption and requires more water to fully penetrate and cook the grain. Brown rice uses a 1:2.5 ratio versus 1:1.5 for white rice, and it takes about 45 minutes compared to 18 minutes for white rice. Soaking brown rice for 30-60 minutes before cooking can reduce cook time and improve texture.
Should I rinse rice before cooking?
It depends on the rice type and your goal. Rinsing removes surface starch, which makes the cooked rice less sticky and more separated. For basmati and jasmine rice, rinsing is recommended. For sushi rice, rinse until the water runs nearly clear, which removes excess starch for a better texture when rolled. For risotto with arborio rice, do not rinse, because the surface starch is what makes risotto creamy. For sticky or glutinous rice, rinsing is optional. If you rinse rice, drain it well before measuring water, as wet rice absorbs water differently.
How much does rice expand when cooked?
White rice expands to about 3 times its dry volume when cooked. So 1 cup of dry rice yields about 3 cups cooked. Brown rice expands about 2.5 times. Wild rice expands the most, up to 3.5 times. Sushi and sticky rice expand about 2.5 times. As a general rule, plan for about 1/3 cup of dry rice per person for a side dish (yielding about 1 cup cooked), or 1/2 cup dry rice per person for a main dish (yielding about 1.5 cups cooked).