Rice to Water Ratio Calculator

It depends on the rice type. White basmati and jasmine: 1 part rice to 1.5 parts water. Long grain white: 1 to 1.75. Brown rice: 1 to 2.5. Sushi rice: 1 to 1.2. Wild rice: 1 to 3. These are traditional cup-to-cup volume ratios; this calculator applies them as grams to millilitres, which gives firm, well-separated grains. Uncooked rice is a little lighter than water (about 0.83 g/ml, roughly 200g per 240ml cup), so if you prefer softer rice add a splash of Extra Water in Advanced Options. Getting the ratio right is the single biggest factor in perfect rice.

Yes, always rinse rice in cold water until the water runs clear (usually 3-4 rinses). This removes excess surface starch that makes rice gummy and sticky. For basmati, soaking for 30 minutes after rinsing produces longer, more separate grains. The exception is risotto rice (arborio/carnaroli), which should never be rinsed as the starch is what creates the creamy texture.

As a side dish, allow 60-75g of dry rice per person. As a main (e.g., a curry or stir-fry served on rice), 75-100g per person. This calculator uses 75g as the standard serving. Dry rice gains water as it cooks: with the firmer absorption ratios used here, white rice grows to roughly 2.4 times its dry weight, so 75g dry becomes about 180g cooked. (The often-quoted "rice triples" rule assumes a wetter 2:1 water ratio, such as Tilda's absorption method of 120g rice to 240ml water.)

The absorption method (measured water, lid on, simmer until absorbed) gives the best results for most rice types and is what this calculator is designed for. The boiling method (cook in excess water like pasta, then drain) works but washes away nutrients and is harder to get right. For brown and wild rice, the absorption method is essential.

Mushy rice means too much water or cooked too long. Crunchy rice means not enough water or not enough time. Always use the correct ratio for your rice type, keep the lid on during cooking (do not peek), and let the rice rest for 5-10 minutes off the heat with the lid on after the water is absorbed. This resting step finishes the cooking with residual steam and is essential.