How rice to water ratios work
Rice cooked by the absorption method soaks up all the water in the pot, so the ratio of water to rice decides the texture: too little and the grains are hard in the center, too much and they turn soft and sticky. Different rices absorb different amounts. Brown rice, with its bran intact, needs more water and time, while aromatic jasmine and basmati are usually cooked with less water than standard long-grain rice.
The formula
cooked rice ≈ dry rice × yield (about 3 for most rice)
side servings = cooked rice ÷ 3/4 cup
Example: 1 1/2 cups of long-grain white rice
| Step | Result |
|---|---|
| Water: 1.5 × 2 | 3 cups |
| In milliliters: 3 × 236.6 | 710 ml |
| Cooked rice: 1.5 × 3 | about 4 1/2 cups |
| Side servings: 4.5 ÷ 0.75 | 6 |
| Simmer, covered | 15–20 min, then rest 10 min |
Starting ratios by rice type
| Rice | Water per cup of rice | Cooked yield | Simmer |
|---|---|---|---|
| Long-grain white | 2 cups (1 3/4 if rinsed) | ~3 cups | 15–20 min |
| Jasmine | 1 1/4 to 1 1/2 cups | ~3 cups | 15–20 min |
| Basmati | 1 1/2 cups | ~3 cups | 15–20 min |
| Short-grain / sushi | 1 1/8 to 1 1/4 cups | ~2 1/2 cups | 15–20 min |
| Brown, long-grain | 2 to 2 1/2 cups | ~3 cups | 40–45 min |
| Wild rice | 3 to 4 cups | 3 to 4 cups | 45–60 min |
These are common starting points, not rules. Package directions vary by brand, and pot size, lid fit and how hard your stove simmers all change how much water boils off. If your rice comes out wet, use a little less water next time; if it's firm, add a couple of tablespoons more.
Tips for better rice
- Keep the lid on. Lifting it lets steam escape and throws off the ratio.
- Lowest heat. After it boils, turn the heat as low as it will go so the bottom doesn't scorch.
- Rest before fluffing. 10 minutes off the heat, still covered, finishes the grains evenly.
- Big batches need a wide pot. A shallow, wide layer cooks more evenly than a deep one.
- Cool leftovers quickly and refrigerate within 2 hours.
Frequently asked questions
What is the water ratio for white rice?
For American long-grain white rice, most package directions use 1 cup of rice to 2 cups of water. Many cooks who rinse their rice prefer a little less, around 1 3/4 cups. Fragrant jasmine and basmati usually do best with less water, about 1 1/2 cups per cup of rice.
How much water for brown rice?
Brown rice keeps its bran layer, so it needs more water and more time: typically 2 to 2 1/2 cups of water per cup of rice, simmered 40 to 45 minutes. This calculator starts at 2 1/4 cups.
How much cooked rice does 1 cup of dry rice make?
About 3 cups for long-grain white, jasmine, basmati and brown rice. Short-grain rice cooked with less water makes a bit less, around 2 1/2 cups. Wild rice expands more, to roughly 3 to 4 cups.
How much rice should I make per person?
About 1/4 cup of dry rice per person for a side dish, which cooks up to roughly 3/4 cup. For rice as the base of a main course, like a stir-fry or curry, plan on 1/3 to 1/2 cup dry per person.
Should I rinse rice before cooking?
Rinsing removes surface starch, which gives fluffier, more separate grains, and it's traditional for jasmine, basmati and sushi rice. Enriched American long-grain rice is coated with vitamins that rinsing washes off, so package directions often say not to rinse it.
Does the ratio change for a rice cooker?
Usually. Rice cookers lose less water to evaporation, so they often need slightly less. Use the lines inside your cooker's bowl with its own measuring cup, which is about 180 ml, smaller than a US cup.
Rates and figures last checked October 2026.
This calculator gives estimates for planning. Check current rates and product labels before you buy, list or file.