Rice Water Ratio Calculator
How much water for how much rice, by type — with the cooked yield and how many it serves.
Different rices absorb different amounts of water.
How the rice water ratio calculator works
Different rices absorb different amounts of water. Long-grain white takes about 1.5 times its volume, brown rice nearer 2 to 2.5 because the bran slows absorption, and basmati slightly less than plain long-grain since it is usually rinsed and soaked. The old "two parts water to one of rice" rule comes from American long-grain in an open pan and overcooks most other rice.
Rinsing matters too: washing until the water runs clear removes surface starch and stops the grains clumping, but it also leaves water clinging to them, so a rinsed cup of rice needs slightly less added water than an unrinsed one.
Formula: water = rice × absorption ratio for that variety
Worked examples
| Inputs | Water needed | Note |
|---|---|---|
| 300 g long-grain white | 450 ml | 450 ml water |
| 250 g brown rice | 550 ml | 550 ml and 40 minutes |
| 200 g sushi rice | 240 ml | 240 ml — short grain takes less |
FAQFrequently asked questions
How much water for rice?
About 1.5 times the weight for long-grain white, 2.2 for brown, 1.2 for short-grain. The old two-to-one rule overcooks most rice.
Should I measure by weight or volume?
Weight is more reliable, since a cup of rice varies with the grain and how it settles.
Do I need to rinse rice?
For long-grain and short-grain, yes — it removes surface starch and stops clumping. Not for risotto, where that starch is the point.
How much cooked rice per person?
About 150–200 g cooked, which is 60–75 g raw.
Why does brown rice need so much more?
The bran layer slows water absorption, so it needs both more water and considerably more time.
Where these figures come from
- US FDA — Safe Minimum Internal Temperatures — the internal temperatures the roasting calculator targets
- NIST SP 811 — Guide for the Use of the International System of Units — the exact weight and volume conversions used throughout
- US Food and Drug Administration — food safety and labelling standards
Last checked: September 2026. Baking ratios follow standard baker's percentage practice; roasting guidance follows published safe internal temperatures.