Rice Water Ratio Calculator

About the Rice Water Ratio Calculator

Rice looks simple, yet it is one of the easiest things to get wrong: too little water and the grains are hard and crunchy, too much and they turn mushy and sticky. The right amount depends on the type of rice. Jasmine needs less water than long-grain white, brown rice needs much more, and sushi rice is meant to be sticky in a way basmati never should be.

This rice water ratio calculator gives the water for the absorption method — where the rice cooks in a covered pan and absorbs all the water — for long-grain white, basmati, jasmine, short-grain or sushi, brown and wild rice. Start from the amount of rice or from the number of people, and it also gives the rice needed, the cooked yield, and the cooking time.

How to Use the Rice Water Ratio Calculator

Choose whether to start from an amount of rice or a number of people.

Choose the type of rice.

Enter the uncooked rice in cups, or the number of people and whether the rice is a main or a side.

How the Water Is Worked Out

  water        =  uncooked rice × ratio for the rice
  rice needed  =  people × portion ÷ grams per cup
  cooked       =  uncooked rice × yield (about 3 for most rice)

Step-by-Step Example

Two cups of long-grain white rice.

  Water:     2 × 1.5            =  3 cups  (710 ml)
  Cooked:    2 × 3              =  about 6 cups
  Time:      15–18 minutes, then rest 10 minutes

Basmati rice for four people as a main.

  Rice:      4 × 75 g ÷ 185 g   =  1.62 cups  (300 g)
  Water:     1.62 × 1.5         =  2.43 cups  (575 ml)

Water Ratios by Rice Type

These ratios are for rice rinsed before cooking and simmered with a tight lid. Cooking uncovered, in a very wide pan or at a high heat loses more water to steam and needs a little extra.

The Absorption Method Step by Step

1. Rinse the rice in cold water until the water runs almost clear, and drain

well. This removes loose surface starch that makes rice gummy.

1. Combine rice and water in a heavy pan with a pinch of salt and bring to the

boil.

1. Cover and turn the heat to low. Simmer gently for the time shown, without

lifting the lid.

1. Rest off the heat for ten minutes with the lid still on, so the grains

finish absorbing the steam and firm up.

1. Fluff with a fork and serve.

Rice Cookers and Other Methods

Rice cookers usually have their own markings inside the bowl, and following them is simplest. Many cooks find they need slightly less water in a rice cooker than on the stove, because little steam escapes. For brown and wild rice, the pasta method — boiling in lots of water and draining — is forgiving and prevents undercooked centres. For risotto and paella, the rice absorbs liquid gradually and ratios are set by the recipe rather than by these figures.

Portion Sizes

About 75 grams of uncooked rice per person is a typical main-course portion, and 50 grams makes a side. A cup of uncooked long-grain rice weighs about 185 grams, enough for two to three people as a main. Appetites and the rest of the meal vary, so adjust for hungry teenagers or a lighter meal.

Storing and Reheating Cooked Rice

Cooked rice should be cooled quickly, ideally within an hour, and refrigerated. Rice can carry spores of a bacterium that survive cooking and multiply if the rice is left warm, so avoid leaving it at room temperature for long. Use leftover rice within a day or two, and reheat it until it is steaming hot all the way through.

Seasoning and Flavouring Rice

A pinch of salt in the cooking water brings out the flavour of plain rice. Rice can also be cooked in stock instead of water, with a bay leaf, cardamom pods or a strip of lemon peel, or started by frying the grains briefly in butter or oil for a pilaf. These changes do not affect the water ratio, as long as the same volume of liquid is used.

Adjusting for Your Pan and Hob

Every pan and hob behaves a little differently. If rice comes out slightly firm, add a tablespoon or two more water next time; if it is soft, use a little less. After a couple of batches you will know the exact ratio for your own kitchen.

Cooking Larger Batches

For big batches, use a wide pan so the rice sits in a shallow layer and cooks evenly.

Understanding Your Result

Water is the amount to add, in cups and millilitres.

Rice is the uncooked amount, in cups and grams.

Ratio shows the rice-to-water ratio used.

Cooked yield shows roughly how much cooked rice to expect and how many people it serves.

Cooking gives the simmering and resting time.

Worth knowing explains the pasta method alternative.

When Should You Use This Calculator?

Cooking an unfamiliar type of rice.

Making rice for a crowd.

Working out how much rice to buy.

Scaling a family recipe up or down.

Switching between cups and grams.

Common Mistakes

Using one ratio for every type of rice.

Lifting the lid during cooking.

Skipping the rest, which leaves rice wet.

Stirring the rice, which makes it gluey.

Leaving cooked rice warm for hours before refrigerating it.