Rice to Water Ratio Calculator
Quick answer: Use 2 cups of water per 1 cup of long-grain white rice (1½ for jasmine or basmati, 2¼ for brown), simmer covered 15–18 minutes for white or about 45 for brown, and expect the rice to roughly triple in volume.
Mushy or crunchy rice usually means the wrong water. Pick your rice and how much you're cooking, and we'll give you the water, the simmer time, and how much cooked rice you'll end up with.
Water per 1 cup of rice
| Rice type | Water | Simmer time |
|---|
| Long-grain white | 2 cups | 18 min |
| Jasmine | 1½ cups | 15 min |
| Basmati (rinsed) | 1½ cups | 15 min |
| Short-grain / sushi | 1¼ cups | 20 min |
| Brown | 2¼ cups | 45 min |
| Wild | 3 cups | 45 min |
How it works
Different rices absorb different amounts of water: drier long grains like basmati and jasmine want about 1½ cups per cup of rice, standard long-grain white wants 2, and brown rice — whose bran layer slows absorption — needs about 2¼ and triple the time. The tool multiplies your quantity by the right ratio and adds the simmer time and the cooked yield (most rice roughly triples in volume). One habit fixes most rice problems: once it boils, drop to the lowest simmer, lid on, and don't peek — the steam is doing the cooking.
Frequently asked
What is the rice to water ratio for white rice?
For long-grain white rice on the stovetop, use 2 cups of water per 1 cup of rice. Jasmine and basmati are drier grains and want less — about 1½ cups of water per cup.
Should I rinse rice before cooking?
Usually yes. Rinsing washes off surface starch so the grains cook up separate instead of gummy. Basmati and sushi rice benefit most; skip it for risotto, where you want that starch.
How much cooked rice does 1 cup of dry rice make?
About 3 cups cooked for most white and brown rice — enough for roughly 3 side servings or 2 generous mains.
Why is my rice mushy or crunchy?
Mushy means too much water or stirring (which releases starch); crunchy means too little water or the lid came off and steam escaped. Measure the water, keep the lid on, and rest the pot 5–10 minutes off the heat before fluffing.
Do these ratios work in a rice cooker?
Rice cookers lose less steam, so use slightly less water — most come with a marked bowl that already accounts for it. The stovetop ratios here are the ones to follow for a saucepan with a lid.
How do I store and reheat leftover rice?
Cool it within an hour, refrigerate up to 3–4 days, and reheat until steaming hot with a splash of water. Day-old rice is drier — which is exactly why it makes the best fried rice.
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