Rice Water Ratio Calculator
Get the right water for perfect rice. Enter how many cups of dry rice you are cooking and pick the rice type to see the water needed in cups and milliliters, plus roughly how much cooked rice you will end up with.
Example: with Dry rice (cups) 1 · Rice type White, long-grain (2 : 1) → Water needed: 2 cups.
- Water in milliliters473 mL
- Cooked yield (approx)about 3 cups cooked
Computed by the calculator below using its default values. Change any input to see your own numbers.
Water = dry rice × the type's water ratio (by volume). Ratios assume the stovetop absorption method with a tight lid; rinse most white rice first.
Why the ratio changes with the rice
Every grain absorbs a different amount of water. Fluffy long-grain white rice wants about twice its volume in water, while short-grain sushi rice, which you want sticky and tender, needs only about 1.25 times. Brown rice keeps its bran layer, which is slow to hydrate, so it takes more water and a longer simmer — roughly 2.25 times the rice.
These ratios assume the absorption method: bring to a boil, drop to a low simmer, cover tightly, and leave the lid on until done. Lifting the lid lets steam escape and throws the water balance off. Package directions can differ, so trust the bag when it disagrees.
How it’s calculated
Water in cups = dry rice in cups × the type's ratio (white long-grain 2, white medium 1.5, jasmine 1.5, basmati 1.5, brown 2.25, sushi 1.25, wild 3). Milliliters use 1 US cup = 236.588 mL. Cooked yield is estimated at about 3 times the dry volume.
Ratios assume the covered stovetop absorption method and rinsed white rice; rice cookers, altitude, and pot size shift the ideal amount.
Rice to water ratios (by volume)
| Rice type | Water : rice | Water per 1 cup rice |
|---|---|---|
| White, long-grain | 2 : 1 | 2 cups |
| White, medium-grain | 1.5 : 1 | 1.5 cups |
| Jasmine | 1.5 : 1 | 1.5 cups |
| Basmati | 1.5 : 1 | 1.5 cups |
| Brown, long-grain | 2.25 : 1 | 2.25 cups |
| Sushi / short-grain | 1.25 : 1 | 1.25 cups |
| Wild rice | 3 : 1 | 3 cups |
Common stovetop absorption ratios; package directions vary. Rinse and a tight lid assumed.
Common mistakes
- Using the same ratio for every rice — brown needs far more water than sushi rice.
- Lifting the lid to peek, which releases the steam the rice needs to finish.
- Skipping the rinse on white rice, leaving surface starch that makes it gummy.
Frequently asked questions
What is the rice to water ratio?
For white long-grain rice it is about 2 parts water to 1 part rice by volume. Jasmine and basmati want roughly 1.5 to 1, and brown rice about 2.25 to 1.
How much water for 2 cups of rice?
For white long-grain, use 2 × 2 = 4 cups of water. Multiply your cups of rice by the ratio for that type to get the water.
Why is brown rice different?
Brown rice keeps its bran layer, which resists water, so it needs more liquid and a longer simmer — about 2.25 cups of water per cup of rice.
Does the ratio change in a rice cooker?
Slightly. Rice cookers are efficient and often need a touch less water; follow the cooker's cup lines, but these ratios are a good starting point.