Rice to Water Ratio Calculator
Enter the type of rice and the amount you want to cook, then choose stovetop or rice cooker. The calculator returns the exact water quantity in your preferred unit, along with the recommended cooking time, how much cooked rice you will get, and the number of servings. Twelve varieties are covered from jasmine to wild rice, and a reference table shows every ratio at a glance.
Why the right rice-to-water ratio matters
Getting the ratio right is the single biggest factor in rice texture. Too little water and the grains stay hard and chalky in the centre. Too much and the rice becomes waterlogged, sticky, and loses its distinct grain. The correct ratio varies by variety because different rice types have different starch structures, grain sizes, and hull thicknesses. White long-grain varieties like standard American white rice need 2 cups of water per cup of rice, while compact short-grain varieties like sushi rice need only 1.33 cups. Brown rices need more water and a much longer cook time because the bran layer is intact and slows absorption. Wild rice, which is technically a grass seed, needs the most time of all.
How to measure rice and water correctly
Use a standard dry measuring cup for the rice, not a liquid measuring cup. Level the top with a straight edge. Fill the cup firmly but do not pack it. Use the same cup for both rice and water so the ratio stays proportional even if your cup is non-standard.
- Do not rinse and then forget to re-measure. Rinsing removes surface starch but the grains also absorb a small amount of water. If you rinse, reduce the cooking water by about 2 tablespoons per cup of rice.
- High altitude adjustment: water boils at a lower temperature above 3,000 feet (900 m), so more water evaporates before the rice is done. Add 2 tablespoons of extra water per cup of rice for every 1,000 feet above 3,000.
- Rice cooker cups: many rice cookers ship with a non-standard cup that holds about 180 ml, not the 240 ml US cup. Use the cup that came with the machine and fill the inner pot to the matching water line.
Stovetop method: step by step
- Combine the measured rice and water in a heavy-bottomed saucepan with a tight-fitting lid.
- Bring to a full boil over medium-high heat, stirring once.
- Reduce heat to the lowest setting possible, cover tightly, and cook for the time shown in the calculator or the reference table.
- Do not lift the lid during cooking - steam escaping through the lid is a major source of dry or unevenly cooked rice.
- Remove from heat and rest, still covered, for 5 minutes. This equalises moisture.
- Fluff with a fork, not a spoon, and serve.
Rice cooker versus stovetop
A rice cooker uses a thermostat to detect when all the water has been absorbed and the pot temperature rises above 100 degrees Celsius, at which point it switches to "keep warm". Because the lid seals tightly, very little steam escapes, so you need 10 to 15 percent less water than you would on the stovetop. The ratios for the rice cooker mode in this calculator are already adjusted for that. For sticky rices such as sushi or short-grain white rice, the rice cooker tends to produce a more consistent result because it removes the guesswork of judging when steam stops. For basmati or long-grain white rice that should have separate, fluffy grains, the stovetop absorption method often produces a slightly superior texture because you can control heat precisely.
How much rice to cook per person
A single serving of cooked rice as a side dish is typically half a cup (about 100 g cooked, or 45 g dry). As a main grain with toppings or sauce, most adults eat between three-quarters and one full cup of cooked rice. Because rice roughly triples in volume when cooked (long-grain white), you need about a third of the finished quantity as dry rice. The servings output in this calculator defaults to half a cup per serving, which you can adjust using the serving-size input to match your household.
Rice-to-water ratios by variety
| Rice type | Water per cup of rice | Stovetop time | Cooked yield per cup |
|---|---|---|---|
| White Long Grain | 2.00 cups | 18-20 min | 3.0 cups |
| White Medium Grain | 1.50 cups | 15 min | 2.8 cups |
| White Short Grain | 1.25 cups | 15 min | 2.5 cups |
| Jasmine | 1.75 cups | 15-20 min | 3.0 cups |
| Basmati | 1.50 cups | 15-20 min | 2.8 cups |
| Texmati | 1.75 cups | 15-20 min | 2.8 cups |
| Brown Long Grain | 1.75 cups | 40-45 min | 2.5 cups |
| Brown Medium/Short Grain | 2.00 cups | 45-50 min | 2.5 cups |
| Sushi (Calrose) | 1.33 cups | 18-20 min | 2.5 cups |
| Black Japonica | 2.00 cups | 45-50 min | 2.5 cups |
| Wild Rice | 2.00 cups | 45-50 min | 2.0 cups |
| Converted (Parboiled) | 2.25 cups | 20-25 min | 3.0 cups |
Stovetop ratios by volume (cups). Rice cooker ratios are approximately 10-15% lower.
Frequently asked questions
What is the standard rice-to-water ratio?
For white long-grain rice cooked on a stovetop, the standard ratio is 1 cup of rice to 2 cups of water. However, this varies by type: jasmine and brown long-grain use 1:1.75, basmati uses 1:1.5, short-grain white and sushi rice use even less water. Use the calculator above to get the exact ratio for the variety you have.
Do I use less water in a rice cooker?
Yes. Rice cookers have a tight-fitting lid that traps steam, so less water evaporates during cooking. As a general rule, use about 10 to 15 percent less water than a stovetop recipe calls for. The calculator automatically applies the correct rice-cooker ratio when you select that method.
Should I rinse rice before cooking?
Rinsing white rice removes excess surface starch, which can cause the grains to clump. It is especially recommended for basmati, jasmine, and sushi rice. If you rinse, reduce the cooking water by about 2 tablespoons per cup of rice because the grains absorb a small amount of water during rinsing. Brown rice generally does not need rinsing.
Why is my rice still hard after cooking?
Hard or chalky rice usually means too little water or the heat was too high, causing the water to evaporate before the starch fully gelatinised. Add 2 to 3 tablespoons of water, replace the lid, and cook on the lowest heat for another 5 minutes. Do not lift the lid during that time. Brown rice requires a much longer cook time than white rice - 40 to 50 minutes - and has a slightly chewy texture even when fully cooked.
Why is my rice mushy or sticky?
Mushy rice is almost always caused by too much water or cooking at too high a temperature. Too much water means the grains absorb more than they can hold and burst. A simmer should barely move the surface - if you see vigorous bubbling, the heat is too high. Using the correct ratio from this calculator and keeping the heat very low after the initial boil usually solves the problem.
How much does rice expand when cooked?
The volume expansion depends on the variety. White long-grain and jasmine rice roughly triple in volume: 1 cup uncooked becomes about 3 cups cooked. Basmati expands to about 2.8 cups, short-grain white and sushi rice to about 2.5 cups, and wild rice only doubles. The cooked yield is shown as an output in this calculator.
How do I cook rice at high altitude?
At high altitude, water boils at a lower temperature, so it evaporates faster and the rice takes longer to cook. Add an extra 2 tablespoons of water per cup of rice for every 1,000 feet (300 m) above 3,000 feet (900 m), and expect to add a few extra minutes to the cooking time. A rice cooker can be more reliable at altitude because it responds to temperature, not time.