Rice Water Amount Calculator
Enter how much dry rice you’re cooking and get the water to add by cups and millilitres, plus the cooked yield, for each rice type.
How it works
Water = dry rice × water ratio · Cooked yield ≈ dry rice × 3
Different rices absorb different amounts of water: fluffy long-grain white takes about twice its volume, basmati and jasmine a little less, and hardy brown or wild rice noticeably more because the intact bran slows absorption. Multiplying your dry-rice volume by the right ratio gives the water to add, and most rice roughly triples in volume once cooked.
Worked example
You are cooking 1 cup of long-grain white rice at a 1 : 2 ratio, so add 1 × 2 = 2 cups of water (about 474 ml). It will yield roughly 3 cups cooked.
Frequently asked questions
Why does brown rice need more water than white?
Brown rice keeps its bran and germ layers, which resist water and take longer to soften. That means both more water — around 2.5 times its volume — and a longer cook than polished white rice.
Should I rinse rice before cooking?
Rinsing removes surface starch and gives fluffier, less sticky grains for long-grain and basmati rice. Drain well after rinsing so the extra clinging water does not throw off the ratio.
Does the absorption method change at altitude?
Yes. Water boils cooler at high altitude, so rice needs more liquid and more time. Add roughly an extra couple of tablespoons of water per cup and expect a longer simmer.
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This calculator is for educational purposes. Double-check important results before acting on them.