Get the perfect rice every time. Select your rice type and number of servings to calculate the exact water amount, cooking time, and yield.
¾ cup is a typical side dish serving
Dry Rice
1.00 cups (185g)
Water
1.75 cups (414 ml)
Cooked Yield
~3.0 cups
Cook Time
15-18 min
Visual representation of what you need to measure out
1.00 cups
Dry Rice
185g
1.75 cups
Water
414 ml
Expert tips for the most popular rice varieties
Rinse 3-4 times until water runs clear. Soak 20 min before cooking for longer, fluffier grains. Toast in a little oil or ghee first for extra fragrance.
Use slightly less water than usual. Do not lift the lid during cooking. Let it rest 5-10 min with the lid on after the heat is off. The natural fragrance develops during steaming.
Requires more water and longer cooking. Soaking overnight reduces cook time by 10 min. Toast in a dry pan first for a nutty flavor. It has a chewier texture than white rice.
Rinse thoroughly until clear. Use less water for stickier results. Season with rice vinegar, sugar, and salt while still warm. Fan while mixing to cool quickly for the best sheen.
Not technically rice but a grass seed. Needs the most water and longest cook time. It is done when kernels split open and curl. Can be mixed 50/50 with white rice for a milder flavor.
Never rinse arborio rice. Add warm broth one ladle at a time, stirring constantly. The starch creates risotto's creamy texture. Cook until tender but still firm in the center.
Visual representation of water and rice levels in the pot
Optimal water ratios and characteristics for popular rice varieties
| Rice Type | Water Ratio | Cook Time | Yield Multiplier |
|---|---|---|---|
| Long Grain WhiteCurrent | 1 : 1.75 | 15-18 min | 3x |
| Brown Rice | 1 : 2.25 | 40-50 min | 2.5x |
| Basmati | 1 : 1.5 | 15-18 min | 3x |
| Jasmine | 1 : 1.5 | 12-15 min | 2.8x |
| Sushi Rice | 1 : 1.25 | 15-20 min | 2.5x |
Scale your recipe easily for different group sizes
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| Rice Type | Water Ratio | Cook Time |
|---|---|---|
| Long Grain White | 1 : 1.75 | 15-18 min |
| Short Grain White | 1 : 1.5 | 15-20 min |
| Basmati | 1 : 1.5 | 15-18 min |
| Jasmine | 1 : 1.5 | 12-15 min |
| Brown Rice | 1 : 2.25 | 40-50 min |
| Wild Rice | 1 : 3 | 45-60 min |
| Arborio (Risotto) | 1 : 2.5 | 20-25 min |
| Sushi Rice | 1 : 1.25 | 15-20 min |
The secret to fluffy, perfectly cooked rice is the right water ratio combined with a simple technique: bring the water to a boil, add the rice, reduce to low heat, cover tightly, and don't lift the lid until the time is up. After cooking, let the rice rest for 5 minutes with the lid on, then fluff with a fork. This steaming step is what separates good rice from great rice.
For standard long grain white rice, use a 1:1.75 ratio (1 cup rice to 1¾ cups water). Short grain and sushi rice need less water (1:1.25 to 1:1.5), while brown and wild rice need more (1:2.25 to 1:3). The exact ratio varies by rice variety.
One cup of dry white rice typically yields about 3 cups of cooked rice. Brown rice yields about 2.5 cups, and wild rice yields about 3.5 cups. This is why a little dry rice goes a long way.
Yes, rinsing rice removes excess surface starch that can make it sticky or gummy. Rinse in cold water 2-3 times until the water runs mostly clear. The exception is arborio rice for risotto — the surface starch creates the creamy texture.
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