300
g
450
ml
0
g
0
minutes
1.5
cups
300
g
450
ml
0
g
0
minutes
1.5
cups
The Rice Cooking Calculator provides dry rice quantities, water volumes, cook times, and yield estimates for six types of rice. Rice is the world's most consumed grain, feeding more than half the global population as a daily staple. Despite its universality, perfectly cooked rice — fluffy grains fully cooked with the right moisture content — eludes many home cooks because the water ratio and cooking time differ by rice variety.
The critical variable in cooking rice is the water-to-rice ratio. Each rice variety absorbs a specific amount of water during cooking, and the correct ratio ensures the rice is fully hydrated without excess standing water that makes it mushy. White long-grain and jasmine rice use a 1:1.5 ratio (1 cup rice to 1.5 cups water). Basmati, known for its distinct aroma and separate, elongated grains, uses a 1:1.75 ratio and benefits from a brief soaking period (20–30 minutes) before cooking to allow the grains to fully hydrate before heat is applied. Brown rice retains its bran layer, which slows water absorption significantly, requiring a 1:2.5 ratio and 40–45 minutes of cooking time. Arborio rice, used for risotto, is handled differently — it is cooked by the gradual addition of hot stock rather than a single water addition.
Cooked rice yield is another key figure. White rice absorbs water during cooking and swells to approximately 3× its dry weight — so 100 g of dry white rice produces about 300 g of cooked rice. Brown rice yields approximately 2.5× its dry weight, partly because it does not swell as dramatically. This yield factor is essential for planning: if you want 300 g of cooked rice per person, you need only 100 g of dry rice.
For a side dish, 75 g of dry rice per person is a standard restaurant portion — producing approximately 225 g of cooked rice, equivalent to a generous scoop. For rice as the main base of a dish (a grain bowl, biryani, or stir-fry with rice), 100 g dry per person is more appropriate. These quantities can be adjusted using the portion-size selector in this calculator.
Dry rice = Servings × Dry per serving (side: 75 g, main: 100 g)
Water = Dry rice × Water ratio
Water ratios: White long grain 1.5, White short 1.5, Brown 2.5, Basmati 1.75, Jasmine 1.5, Arborio 3.0
Cooked yield = Dry rice × Yield multiplier (White 3.0, Brown 2.5, Arborio 3.5)
Cook times: White long grain/jasmine = 18 min, Basmati = 12 min, Brown = 45 min, Arborio = 20 min
Water volume is total cooking water. For stovetop absorption method: bring to a boil, reduce to lowest heat, cover tightly, and cook for the stated time, then rest for 5–10 minutes off the heat. Do not lift the lid during cooking. For rice cookers, use these water ratios as the starting point and adjust by ±2 tablespoons based on your specific cooker's performance.
Inputs
Results
300 g dry basmati, 525 ml water, cooked on low heat for 12 minutes yields 900 g of fluffy basmati for 4 side portions.
Inputs
Results
600 g dry brown rice, 1.5 L water, 45 minutes on low heat, produces 1.5 kg cooked brown rice for 6 grain bowl portions.
It depends on the rice type: White long grain and jasmine — 1:1.5 (1 cup rice to 1.5 cups water). Basmati — 1:1.75. Brown rice — 1:2.5. Short grain white — 1:1.5. These ratios are for the absorption method (stovetop with a tight-fitting lid). For pasta method (large excess of water, then draining), ratios do not apply.
The most common cause is too much water or lifting the lid during cooking (releasing steam). Other causes include the heat being too high (rapid boiling evaporates water unevenly and can scorch the bottom while the top is undercooked) or not resting the rice after cooking. Use the exact water ratios in this calculator and resist the urge to check on the rice while it cooks.
For most rice varieties (especially jasmine, basmati, and short-grain), rinsing removes excess surface starch that can make cooked rice sticky and clumpy. Rinse under cold running water until the water runs clear. For risotto (Arborio), do not rinse — the surface starch is necessary for creating the creamy risotto texture.
Soaking basmati in cold water for 20–30 minutes before cooking is traditional and recommended. It hydrates the outer layer of the grain, reduces cooking time by a few minutes, and helps the grains cook evenly without breaking. Drain the soaking water and use fresh water for cooking at the ratios in this calculator.
Use a heavy-bottomed pot that distributes heat evenly. Bring water to a boil, add rice, stir once, cover, and reduce to the lowest possible heat. Adding a small amount of oil or butter (5 ml per cup of dry rice) to the cooking water also helps reduce sticking. Do not stir after covering.
Yes — oven-baked rice is very reliable, especially for large quantities. Use a 1:1.5 ratio (white rice), cover tightly with foil, and bake at 180°C for 25–30 minutes. Oven heat is more even than stovetop and reduces the risk of scorching the bottom. The resting period after baking is still important.
The rice will be undercooked — the grains will be hard in the center and the overall texture will be dry and grainy. If you notice the water has absorbed before the rice is tender, add 2–3 tablespoons of boiling water, re-cover, and cook for 3–5 more minutes on the lowest heat.
Cooked rice should be refrigerated within 2 hours of cooking. It keeps for 3–4 days in a sealed container. To reheat, add 1–2 tablespoons of water per cup of rice and microwave covered, or heat in a pan with a splash of water on low heat. Never leave cooked rice at room temperature for extended periods — Bacillus cereus bacteria can proliferate rapidly in warm, cooked rice.
Yes, rice freezes very well. Spread freshly cooked rice on a baking sheet to cool quickly, then transfer to freezer bags. Freeze for up to 3 months. Reheat directly from frozen in the microwave with a splash of water, covering with a damp paper towel for 2–3 minutes per cup.
Yes. At high altitude, water boils at a lower temperature, so rice absorbs less heat energy per unit time. Cooking times increase by about 5 minutes per 1000 m above sea level. Pressure cookers compensate by raising the boiling point above 100°C and are often recommended for cooking rice at altitude.
Roboculator Team
The Roboculator Team explains calculations, planning tools, and practical formulas in clear language for real-life situations.
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