Rice to Water Ratio Calculator
The right amount of water for any rice — white, jasmine, basmati, brown, sushi or wild — plus the cooked yield.
How it works
water = dry rice × ratio for the variety · cooked yield ≈ 3 × dry volume
These ratios are for the absorption method: rice and measured water go in together, come to a boil, then simmer covered until the water is gone. Aromatic long grains like jasmine and basmati want less water than plain long grain; brown rice’s intact bran needs more water and more time; sushi rice runs drier still so the grains stay distinct for seasoning.
Worked example
One cup of white long grain rice at 1 : 2 needs 2 cups of water and yields about 3 cups cooked. The same cup of basmati would take just 1.5 cups of water.
Frequently asked questions
Should I rinse rice first?
For most rice, yes — rinsing off surface starch until the water runs mostly clear gives distinct, less gummy grains, and it’s essential for sushi rice. Skip it when starch is the point, as in risotto.
Do these ratios work in a rice cooker?
Use slightly less water — the sealed lid loses almost nothing to evaporation. Many cookers’ own cup-and-line markings already account for this, so trust the bowl markings when they exist.
Why is my rice mushy or crunchy at the "right" ratio?
Lid fit, pot width and simmer strength change evaporation. Adjust in small steps: mushy → cut water by ¼ cup; crunchy → add ¼ cup and give it a few extra covered minutes off the heat.
Related calculators
This calculator is for educational purposes. Double-check important results before acting on them.