Get the right amount of cooking water for white, brown, basmati or jasmine rice.
Usage Tip
Rinsing rice before cooking removes surface starch for fluffier grains.
Rice-to-Water Ratios Explained
A rice-to-water ratio is simply how much water you add per measure of dry rice, written 1:X – so 1:2 means two cups of water for every cup of rice. Get it right and you avoid the three classic failures: crunchy (too little water or too short), mushy (too much water), or the dreaded sticky paste (over-stirred or overcooked). The calculator above sets the water, cooking time and yield for your rice type and amount.
The ratio depends mostly on the grain. Long-grain aromatics (jasmine, basmati) need less water than plain white rice; whole grains (brown, wild) need more water and far longer cooking. Rinsing, soaking and your pot all nudge the result, which is why a thermometer-style certainty is impossible – but a good ratio gets you 95% of the way.
Rice Ratio & Cooking-Time Chart
| Rice type | Water ratio | Cook time |
|---|---|---|
| White | 1:2 | 15–20 min |
| Jasmine | 1:1.5 | 15 min |
| Basmati | 1:1.5 | 15–18 min |
| Brown | 1:2.25 | 40–50 min |
| Sushi | 1:1.25 | 15–20 min |
| Wild | 1:3 | 45–60 min |
| Arborio (risotto) | 1:3 | 18–20 min |
Cooked Rice Yield Chart
Rice roughly triples in volume as it cooks, so a little dry rice goes a long way. Plan about one cup of cooked rice per side serving.
| Dry rice | Cooked rice |
|---|---|
| 1 cup | ~3 cups |
| 2 cups | ~6 cups |
| 3 cups | ~9 cups |
Cooking Guides by Rice Type
White Rice
Long or medium grain white rice cooks at about 1:2 for 15–20 minutes. Rinse until the water runs clear to remove surface starch, bring to a boil, cover, drop to a low simmer, then rest 10 minutes off the heat before fluffing.
Brown Rice
Brown rice keeps its bran, so it needs more water (~1:2.25) and a much longer cook of 40–50 minutes. It is the most-undercooked rice there is – give it the full time and a 10-minute rest.
Jasmine Rice
Fragrant Thai jasmine wants less water, about 1:1.5, for soft, separate, perfumed grains. Rinse well and do not overcook.
Basmati Rice
Basmati also runs at ~1:1.5. Soaking it 20–30 minutes before cooking helps the grains elongate into the long, dramatic strands basmati is prized for.
Sushi Rice
Short-grain sushi rice uses a low ratio (~1:1.25) for sticky, cohesive grains. Rinse very thoroughly, then season the cooked rice with a vinegar-sugar-salt mix while warm.
Rice Cooker Tips
A rice cooker uses the same ratios as the stovetop – add rice and water, press cook, and it switches to “warm” on its own when the water is absorbed. Always let it steam, lid closed, for about 10 minutes after it clicks off. Use the cooker’s own cup if it came with one; it is usually 180 ml, not a US cup (240 ml).
Instant Pot / Pressure Cooker Settings
A sealed pressure cooker loses almost no water to steam, so use less than the stovetop ratio – closer to 1:1 to 1:1.25 for white rice. Cook on high pressure, then let the pressure release naturally for about 10 minutes.
| Rice | Water (IP) | High pressure |
|---|---|---|
| White | 1:1 to 1:1.25 | 3–4 min, 10 min NR |
| Jasmine / Basmati | 1:1 | 3–5 min, 10 min NR |
| Brown | 1:1.25 | 22–24 min, 10 min NR |
| Wild | 1:1.5 | 25–28 min, 10 min NR |
Rinsing Recommendations
Rinse most rice (white, jasmine, basmati, sushi) until the water runs nearly clear – it removes surface starch and prevents gumminess. The big exceptions are risotto rice (arborio) and paella rice, where you want that starch for creaminess, and enriched US rice if you wish to keep the added nutrients.
Storage & Reheating
Cool leftover rice quickly and refrigerate within 1–2 hours – cooked rice can harbour Bacillus cereus if left warm too long. Keep 3–4 days refrigerated, or freeze. Reheat until steaming hot throughout, adding a splash of water to loosen it; do not reheat rice more than once.
Rice Cooking Troubleshooting
| Problem | Fix |
|---|---|
| Crunchy / undercooked | Too little water or time – add a splash, cover, cook a few minutes more. |
| Mushy / soggy | Too much water – drain, then steam-dry uncovered on low; use less next time. |
| Sticky / gluey | Rinse first and do not stir while cooking; let it rest before fluffing. |
| Burnt bottom | Heat too high – use a tighter lid and lower simmer. |
Common Rice Cooking Mistakes
| Mistake | Fix |
|---|---|
| Not rinsing | Rinse to remove surface starch (except risotto rice). |
| Lifting the lid | Keep it covered the whole cook. |
| Skipping the rest | Let it steam 10 min off heat before fluffing. |
| Stirring during cooking | Stirring releases starch and turns it gluey. |
| Using the wrong cup | A rice-cooker cup (180 ml) is smaller than a US cup (240 ml). |
Frequently Asked Questions
What is the rice-to-water ratio?
About 1:2 for white rice (2 cups water per cup of rice), 1:1.5 for jasmine and basmati, and 1:2.25 for brown. Enter your amount above for exact water.
What is the water ratio for jasmine rice?
About 1:1.5 – less than plain white rice – for soft, fragrant, separate grains.
How much water for basmati rice?
Roughly 1:1.5, and soaking 20–30 minutes first helps the grains elongate.
How much does 1 cup of dry rice make?
About 3 cups cooked – enough for roughly 3 side servings.
What ratio for an Instant Pot?
Less than the stovetop – about 1:1 to 1:1.25 for white rice – because the sealed pot loses no water to steam.
Printable Rice Ratio Chart
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