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Rice to water ratio chart & calculator
Pick your rice type and amount: 2 cups of white long-grain rice is 4 cups of water and 6 cups cooked. The table gives the ratio, the cook time and the yield for 12 rice types, from jasmine to wild.
★ FOOD · COOKING · RICE TO WATER RATIO
Rice to Water Ratio Chart: Every Rice Type Compared
2 cups of white long-grain rice needs 4 cups of water and makes 6 cups cooked — 6 servings. Rice to water ratios for 12 rice types, plus a calculator for any amount. This one is the RICE-TO-WATER chart — the ratio and the yield for every rice — the cooking-measurement-chart page is the COOKING-MEASUREMENT chart — cups, spoons and grams — not rice ratios; the cooking-converter page is the COOKING-CONVERTER tool — converting between units — not rice to water; and the baking-substitutions-chart page is the BAKING-SUBSTITUTIONS chart — swapping ingredients — not rice.
How much water does 2 cups of white long-grain rice need?
4 cups of water. White long-grain rice takes twice its volume in water — 2 cups of dry rice and 4 cups of water, simmered 18–20 minutes, makes 6 cups of cooked rice, which is 6 servings at 1 cup a serving. That is the whole calculation: dry rice times the ratio is the water, dry rice times the yield is the cooked rice. The table above gives the ratio for every type, so the same arithmetic works for all of them: 2 cups of jasmine needs 3.50 cups of water, 2 cups of brown long-grain needs 3.50, and 3 cups of basmati needs 4.50.
Rice to water ratio by rice type
| Rice type | Water per cup of dry rice | Cook time | Cooked yield per cup dry | Note |
|---|---|---|---|---|
| White long-grain | 1:2 | 18–20 min | 3 cups | The standard white rice — rinse until the water runs clear, rest 5 minutes. |
| White medium-grain | 1:1.5 | 15 min | 3 cups | A little stickier than long-grain; the usual rice for everyday meals. |
| White short-grain | 1:1.25 | 15 min | 3 cups | Plump and sticky — the rice for rice bowls and puddings. |
| Jasmine | 1:1.75 | 15–20 min | 3 cups | Rinse 1–2 times only; rest 5 minutes. Some cooks use 1.25–1.5 for a firmer grain. |
| Basmati | 1:1.5 | 15–20 min | 3 cups | Rinse 3–4 times; a 30-minute soak gives longer, fluffier grains. |
| Brown long-grain | 1:1.75 | 40–45 min | 3 cups | The bran layer needs more time and water; a 30-minute soak helps. Some cooks use 2–2.5. |
| Brown short/medium-grain | 1:2 | 50 min | 3 cups | The longest white-rice cook of the brown rices — the bran is thick. |
| Sushi (Calrose) | 1:1.33 | 18–20 min | 2.5 cups | Rinse well and rest 10 minutes; season with rice vinegar while warm. |
| Wild | 1:2 | 45–50 min | 2.5 cups | Not a true rice — a grass seed. Check the package: some brands need soaking or more water. |
| Parboiled (converted) | 1:2.25 | 20 min | 3.5 cups | Pre-steamed, so it resists overcooking and stays separate. |
| Black Japonica | 1:2 | 50 min | 3 cups | Nutty and chewy; needs the full 50 minutes to soften. |
| Arborio (risotto) | 1:3 | 18–20 min | 2.5 cups | Add the liquid gradually, stirring — the 3:1 is the total, not all at once. |
Ratios and cook times: stovetop absorption method — rice and water in the pot together, bring to a boil, cover tightly, simmer on low for the listed time, then rest before fluffing. Ratios are from What's Cooking America's rice cooking chart (citing the US Rice Federation and Betty Crocker), cross-checked against gigacalculator.com's rice-to-water table — the two agree on every ratio here. Other sources give ranges for some types (jasmine 1.25–1.75, brown 2–2.5, wild 3–4), so the table values are starting points: if your rice comes out wet, use a little less water next time; if it comes out crunchy, a little more. A rice cooker needs about 10–15% less water than the stovetop, because it loses less steam. One serving is 1 cup of cooked rice. Always check the package — some brands, especially wild rice, need soaking first.
Three things to check before you trust the number
The ratio belongs to the rice, not to the pot. White long-grain takes 1:2, jasmine 1:1.75, basmati 1:1.5, brown long-grain 1:1.75, sushi 1:1.33 and wild 1:2 — the same pot of water gives mushy basmati and crunchy brown rice, because the grains absorb differently. Pick the type first, then read the ratio off the table. The calculator does exactly that: change the rice type and the water, the yield and the cook time all follow.
Keep the lid on. The ratios assume a tight-fitting lid and a low simmer, so the water that does not go into the rice stays in the pot as steam. A loose lid lets the steam out and the rice dries out before it is cooked — the fix is not more water in the recipe, it is a better lid, or a towel between the lid and the pot. Rest the rice 5 minutes after the heat goes off (10 for sushi rice) and fluff it with a fork: the rest lets the last of the moisture even out through the grains.
Rinse first, except when you should not. Rinsing washes off the surface starch, so the grains stay separate — basmati wants 3–4 rinses, jasmine 1–2, sushi rice a good rinse until the water runs clear. Arborio is the exception: its starch is the point of a risotto, so do not rinse it, and add the liquid gradually while you stir instead of all at once. Brown rice does not need rinsing for texture, but a 30-minute soak cuts a few minutes off its 40–45 minute cook.
Worked example
On the defaults: 2 cups of white long-grain rice.
- The ratio: white long-grain is 1:2 rice to water.
- The water: 2 cups × 2 is 4 cups.
- The cooked yield: 2 cups × 3 cups per cup dry is 6 cups.
- The servings: 6 cups ÷ 1 cup per serving is 6 servings.
- The cook: bring to a boil, cover, simmer 18–20 min, rest 5 minutes, fluff.
And the other way: 2 cups dry of dry rice makes 6 cups cooked, 2.67 cups dry of dry rice makes 8 servings (2.67 × 3 is 8.01 — the star is rounded from 8/3), and 1.5 cups dry of dry rice takes 3 cups of water.
Every branch, checked
- 2 cups of jasmine instead of white long-grain: 2 cups of jasmine instead of white long-grain: 2 cups of Jasmine needs 3.50 cups of water and makes 6 cups cooked — 6 servings (15–20 min).
- 2 cups of brown long-grain: 2 cups of brown long-grain: 2 cups of Brown long-grain needs 3.50 cups of water and makes 6 cups cooked — 6 servings (40–45 min).
- 3 cups of basmati: 3 cups of basmati: 3 cups of Basmati needs 4.50 cups of water and makes 9 cups cooked — 9 servings (15–20 min).
- 1 cup of wild rice: 1 cup of wild rice: 1 cups of Wild needs 2 cups of water and makes 2.50 cups cooked — 2.50 servings (45–50 min).
- 2 cups of sushi rice: 2 cups of sushi rice: 2 cups of Sushi (Calrose) needs 2.66 cups of water and makes 5 cups cooked — 5 servings (18–20 min).
- 5 cups of white long-grain: 5 cups of white long-grain: 5 cups of White long-grain needs 10 cups of water and makes 15 cups cooked — 15 servings (18–20 min).
The reverses, worked backwards
- Dry rice for 6 cups cooked: 2 cups dry — at 2 cups dry the figures are 2 cups of White long-grain needs 4 cups of water and makes 6 cups cooked — 6 servings (18–20 min).; at the lower neighbor the figures are 1.67 cups of White long-grain needs 3.33 cups of water and makes 5 cups cooked — 5 servings (18–20 min).; at the upper neighbor the figures are 2.33 cups of White long-grain needs 4.67 cups of water and makes 7 cups cooked — 7 servings (18–20 min). — verdict: STEP.
- Dry rice for 8 servings: 2.67 cups dry — at 2.67 cups dry the figures are 2.67 cups of White long-grain needs 5.34 cups of water and makes 8.01 cups cooked — 8.01 servings (18–20 min).; at the lower neighbor the figures are 2.34 cups of White long-grain needs 4.67 cups of water and makes 7.01 cups cooked — 7.01 servings (18–20 min).; at the upper neighbor the figures are 3 cups of White long-grain needs 6.01 cups of water and makes 9.01 cups cooked — 9.01 servings (18–20 min). — verdict: STEP.
- Dry rice for 3 cups of water: 1.5 cups dry — at 1.5 cups dry the figures are 1.50 cups of White long-grain needs 3 cups of water and makes 4.50 cups cooked — 4.50 servings (18–20 min).; at the lower neighbor the figures are 1.25 cups of White long-grain needs 2.50 cups of water and makes 3.75 cups cooked — 3.75 servings (18–20 min).; at the upper neighbor the figures are 1.75 cups of White long-grain needs 3.50 cups of water and makes 5.25 cups cooked — 5.25 servings (18–20 min). — verdict: STEP.
What the defaults assume
The defaults are 2 cups of white long-grain rice cooked on the stovetop by the absorption method — rice and water in the pot together, brought to a boil, covered tightly and simmered on low. The water is the dry rice times the ratio from the table, the cooked yield is the dry rice times the yield per cup, and one serving is 1 cup of cooked rice. The ratios are from What's Cooking America's rice cooking chart (citing the US Rice Federation and Betty Crocker), cross-checked against gigacalculator.com — the two sources agree on every ratio in the table. Other sources give ranges for some types (jasmine 1.25–1.75, brown 2–2.5, wild 3–4), so treat the table as a starting point and adjust a quarter cup at a time to your pot and your taste. A rice cooker needs about 10–15% less water than the stovetop. The model does not count the water lost to a loose lid, the salt, or the butter — those do not change the ratio. Always check the package for wild rice and for any rice sold pre-seasoned.
These notes repeat in every explainer section because this page is built to be read start to finish: the ratio belongs to the rice, not to the pot; keep the lid on; and rinse first, except when you should not.
Output · formula · meaning
| Output | Formula | What it means |
|---|---|---|
| Water | cups of dry rice × water ratio | 4 cups — 2 × 2. |
| Cooked yield | cups of dry rice × yield per cup | 6 cups — 2 × 3. |
| Servings | cooked cups ÷ 1 cup per serving | 6 servings — 6 ÷ 1. |
| Ratio | water per cup of dry rice, from the table | 1:2 — white long-grain. |
| Reverse: Dry rice for 6 cups cooked | step | 2 cups dry: 2 cups of White long-grain needs 4 cups of water and makes 6 cups cooked — 6 servings (18–20 min). |
| Reverse: Dry rice for 8 servings | step | 2.67 cups dry: 2.67 cups of White long-grain needs 5.34 cups of water and makes 8.01 cups cooked — 8.01 servings (18–20 min). |
| Reverse: Dry rice for 3 cups of water | step | 1.5 cups dry: 1.50 cups of White long-grain needs 3 cups of water and makes 4.50 cups cooked — 4.50 servings (18–20 min). |
| 2 cups of jasmine instead of white long-grain | same model | 2 cups of Jasmine needs 3.50 cups of water and makes 6 cups cooked — 6 servings (15–20 min). |
| 2 cups of brown long-grain | same model | 2 cups of Brown long-grain needs 3.50 cups of water and makes 6 cups cooked — 6 servings (40–45 min). |
| 3 cups of basmati | same model | 3 cups of Basmati needs 4.50 cups of water and makes 9 cups cooked — 9 servings (15–20 min). |
| 1 cup of wild rice | same model | 1 cups of Wild needs 2 cups of water and makes 2.50 cups cooked — 2.50 servings (45–50 min). |
| 2 cups of sushi rice | same model | 2 cups of Sushi (Calrose) needs 2.66 cups of water and makes 5 cups cooked — 5 servings (18–20 min). |
| 5 cups of white long-grain | same model | 5 cups of White long-grain needs 10 cups of water and makes 15 cups cooked — 15 servings (18–20 min). |
| 0 cups of rice | same model | 0 cups of White long-grain needs 0 cups of water and makes 0 cups cooked — 0 servings (18–20 min). |
| A quarter cup of white long-grain | same model | 0.25 cups of White long-grain needs 0.50 cups of water and makes 0.75 cups cooked — 0.75 servings (18–20 min). |
| 20 cups of white long-grain | same model | 20 cups of White long-grain needs 40 cups of water and makes 60 cups cooked — 60 servings (18–20 min). |
| 10 cups of brown long-grain | same model | 10 cups of Brown long-grain needs 17.50 cups of water and makes 30 cups cooked — 30 servings (40–45 min). |
Who uses this
- A cook making dinner for six — 2 cups of white long-grain rice needs 4 cups of water and makes 6 cups cooked, 6 servings: the pot size and the water, before the cooking starts.
- A meal prepper cooking for the week — 5 cups of white long-grain rice needs 10 cups of water and makes 15 cups cooked: the same ratio, scaled up.
- A cook trying a new rice — jasmine is 1:1.75 and basmati is 1:1.5, not the 1:2 of white long-grain: the table stops the new rice going mushy.
- A student learning ratios — one worked example from dry rice to water to servings, the 12-type table, and the reverses that solve for the dry rice from the cooked amount, the servings and the water.
Accuracy & limitations
Figures are the model's own totals on the numbers you type, computed from unrounded values: the water is the dry rice times the ratio from the table, the cooked yield is the dry rice times the yield per cup, and the servings are the cooked cups divided by 1 cup per serving. The displayed figures are rounded to 2dp. The ratios are stovetop absorption-method values from What's Cooking America (US Rice Federation / Betty Crocker), cross-checked against gigacalculator.com; other reputable sources give ranges for some types, and the page notes them. The model assumes a tight-fitting lid, a low simmer and the listed cook time — a loose lid, a different pot, old rice or high altitude all change how much water you need, and the branches show the type effect. Yields are per cup of dry rice and vary a little by brand. This page is a calculation tool, not a recipe book: check the package on the rice you bought.
Cite this calculator
2 cups of white long-grain rice needs 4 cups of water and makes 6 cups cooked — 6 servings, in 18–20 min. Ratios from What's Cooking America's rice cooking chart (US Rice Federation / Betty Crocker), cross-checked against gigacalculator.com. Source: Bright Side Kit, brightoolbox.com.
Frequently asked questions
How much water do I need for 2 cups of white rice?
4 cups of water — white long-grain rice is 1:2 rice to water, so 2 cups of dry rice takes 4 cups of water and makes 6 cups cooked. Simmer 18–20 minutes, rest 5 minutes, fluff.
What is the rice to water ratio for jasmine rice?
1:1.75 — 2 cups of jasmine needs 3.50 cups of water and makes 6 cups cooked. Some cooks use 1.25–1.5 for a firmer grain; rinse 1–2 times only.
What is the rice to water ratio for basmati rice?
1:1.5 — 2 cups of basmati needs 3 cups of water and makes 6 cups cooked. Rinse 3–4 times, and a 30-minute soak gives longer, fluffier grains.
How much water does brown rice need?
1.75 cups of water per cup of dry brown long-grain rice — 2 cups needs 3.50 cups of water and 40–45 minutes. Some cooks use 2–2.5; the bran layer is why it needs more time and water than white rice.
How many cups of cooked rice does 1 cup of dry rice make?
3 cups for most types — white, jasmine, basmati and brown all yield 3 cups per cup dry. Sushi, wild and arborio yield 2.5 cups, and parboiled yields 3.5.
How much dry rice do I need for 8 servings?
2.67 cups of white long-grain rice — 8 servings is 8 cups cooked, and each cup dry makes 3 cups cooked. The exact figure is 8/3 cups; 2.67 is the rounded value.
Do I need to rinse rice before cooking?
Yes, for most types — rinsing washes off surface starch so the grains stay separate. Basmati wants 3–4 rinses, jasmine 1–2, sushi rice a good rinse; do not rinse arborio, because its starch is the point of a risotto.
Does a rice cooker need less water?
Yes — about 10–15% less than the stovetop, because a rice cooker loses less steam. The table ratios are stovetop values; cut them by a tenth to a seventh in a rice cooker.