Rice & Water Ratio Calculator

Work out the water for perfectly cooked rice, by type and amount.

Water needed

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Water in millilitres

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Water : rice ratio

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Cooked yield

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Rice

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Ratios are by volume and a starting point — brands and methods vary. Rinse, keep the lid on, and rest before fluffing.

Getting the water right

Rice cooks by absorbing a set amount of water for its volume. Each type has its own ratio — drier basmati needs a little less, bran-rich brown rice a good deal more.

water = rice × ratio　(by volume)

Pick the type and the amount of dry rice, and the calculator gives the water in cups and millilitres, plus a rough cooked yield — handy for portioning a meal.

Worked example

For 1 cup of white long-grain rice at a 1.75:1 ratio, use about 1¾ cups of water — roughly 420 ml — yielding around 3 cups cooked.

Reliable rice, every time

The ratio gets you most of the way; technique does the rest. Rinse to remove surface starch, bring to a boil then drop to a low simmer with the lid on, and let it rest off the heat before fluffing so the steam finishes the job.

Cook’s notes

Match water to type. Brown and wild rice are thirstier than white.
Lid stays on. Escaping steam means undercooked grains.
Rest then fluff. A few minutes off the heat improves texture.

Frequently asked questions

Why do different rices need different water?

Grain size, bran content and starch differ. Brown rice keeps its bran and needs more water and time; basmati and jasmine are drier-cooking and need a little less.

Should I rinse the rice?

Usually yes for white, basmati and jasmine — rinsing removes surface starch for fluffier, less sticky grains. Some fortified or short-grain rices are better left unrinsed.

Does soaking change the water?

Soaked rice absorbs water beforehand, so you can reduce the cooking water slightly and shorten the cook. Basmati in particular benefits from a short soak.

Why keep the lid on?

Rice cooks by absorption and steam. Lifting the lid lets steam escape and can leave it undercooked, so leave it sealed and rest it off the heat at the end.