What this calculator does
Rice types need different amounts of water, and the range is wider than most single-ratio advice suggests. Sushi rice takes about 1.33 parts water to one of rice, basmati 1.5, jasmine and brown long grain 1.75, and long grain white and wild rice 2.
The common advice of two parts water to one of rice is only right for some of them. Applying it to basmati produces rice that is wetter and softer than intended, which is the opposite of the separate, distinct grains basmati is usually wanted for.
The formula
The water quantity is the rice quantity multiplied by the ratio for the selected type. The approximate cooked yield is the rice plus the water, since essentially all the water is either absorbed or driven off as steam in an absorption method. Ratios assume a covered pan with the liquid fully absorbed rather than draining.
| Term | Meaning |
|---|---|
| Absorption method | Cooking rice in a measured amount of water until it is all taken up, which is what these ratios assume. |
| Rinsing | Washing surface starch off before cooking, which affects stickiness and is standard for basmati and sushi rice. |
| Cooked yield | Roughly the rice plus water combined, since the water ends up in the grain. |
The inputs explained
| Field | What to enter |
|---|---|
| Rice type | The rice type, which is the input that matters most given how widely the ratios differ. |
| Dry rice (cups) | Cups of uncooked rice. Any consistent unit works, since the ratio is what matters. |
When to use it
Cooking an unfamiliar rice type
Switching from a familiar rice to another usually goes wrong on the water, and the ratio is the thing to look up rather than guess.
Scaling for a larger batch
Ratios hold as quantities scale, though very large batches in a wide pan lose more to evaporation and may need a little extra.
Working out how much to cook
The cooked yield figure works backwards from how much cooked rice is needed to how much raw rice to start with.
Worked examples
Every figure in the tables below is produced by this page’s own calculator at build time, so the numbers and the tool always agree. Select any row to load that scenario.
How much water does each rice type need?
One cup of each rice type with the water needed and the resulting yield.
| Rice type | Water needed | Ratio used | Approx. cooked yield |
|---|---|---|---|
| Sushi (Calrose) | 1.33 cups | 1 : 1.33 | 2.33 cups |
| Basmati | 1.50 cups | 1 : 1.50 | 2.50 cups |
| Jasmine | 1.75 cups | 1 : 1.75 | 2.75 cups |
| Brown, long grain | 1.75 cups | 1 : 1.75 | 2.75 cups |
| White, long grain | 2.00 cups | 1 : 2.00 | 3.00 cups |
| Wild rice | 2.00 cups | 1 : 2.00 | 3.00 cups |
Questions
Is the two to one rice to water ratio right?
Only for some types. It suits long grain white and wild rice. Basmati wants about 1.5 to 1 and sushi rice about 1.33 to 1, and using two to one on either produces rice that is softer and wetter than intended.
Should I rinse rice before cooking?
For basmati, jasmine and sushi rice, yes: rinsing removes surface starch and gives more separate grains. For risotto and paella rice, no, because that surface starch is what creates the creamy texture those dishes depend on.
Why does brown rice need more water and time?
Because the bran layer is still on, and it both resists water penetration and takes longer to soften. Brown rice typically needs around 40 to 45 minutes against 15 to 18 for white, as well as the higher water ratio.
Do these ratios work in a rice cooker?
Broadly, though rice cookers lose less to evaporation than an open-lidded pan, so slightly less water is often better. Most cookers also come with a measuring cup of about 180 ml rather than a standard cup, and their marked water lines assume that cup.
For pasta rather than rice, see the dry to cooked pasta calculator. For converting cups to weight, see the cups to grams calculator.