Rice-to-Water Ratio Calculator
Get the perfect rice-to-water ratio for any type of rice and cooking method. Never get mushy or crunchy rice again.
Rice-to-Water Ratio Chart
| Rice Type | Stovetop | Rice Cooker | Instant Pot | Cook Time |
|---|---|---|---|---|
| White long grain | 1 : 2 | 1 : 1.5 | 1 : 1 | 15–20 min |
| Basmati | 1 : 1.5 | 1 : 1.5 | 1 : 1 | 15–18 min |
| Jasmine | 1 : 1.5 | 1 : 1.25 | 1 : 1 | 12–15 min |
| Sushi rice | 1 : 1.25 | 1 : 1.1 | 1 : 1 | 15–18 min |
| Brown rice | 1 : 2.5 | 1 : 2 | 1 : 1.25 | 40–50 min |
| Wild rice | 1 : 3 | 1 : 2.5 | 1 : 1.5 | 45–60 min |
| Arborio (risotto) | 1 : 3.5 | 1 : 2.5 | 1 : 1.5 | 18–25 min |
| Black rice | 1 : 2.25 | 1 : 1.75 | 1 : 1.25 | 30–35 min |
| Sticky rice | 1 : 1.25 | 1 : 1 | 1 : 0.75 | 20–25 min |
Tips for Perfect Rice
Rinse first. Rinsing removes excess starch and prevents sticky, gummy rice. Rinse under cold water until the water runs mostly clear (3-4 rinses). Exception: don't rinse arborio — you want that starch for creamy risotto.
Don't lift the lid. Steam is doing the work. Lifting the lid releases steam and disrupts cooking. Trust the timer.
Let it rest. After cooking, let rice sit covered for 5-10 minutes off the heat. This redistributes moisture for fluffier, more even rice.
Fluff with a fork. Use a fork, not a spoon — it separates grains without crushing them.
Serving Sizes
One serving of cooked rice is typically 3/4 cup (about 135g cooked, made from ~45g/1/4 cup dry). As a side dish, plan for 1/2 cup cooked per person. As a main dish base (like a rice bowl), plan for 1 to 1.5 cups cooked per person.
Getting the rice-to-water ratio right
Perfect rice comes down to the water ratio, and it changes with the type of rice. This calculator gives the right amount of water and a cooking method for each kind. White long-grain rice is roughly 1 part rice to 1.5 parts water; brown rice needs more, around 1 to 2.25, and longer cooking; basmati is about 1 to 1.5 after a rinse; and sushi rice is close to 1 to 1.2. Getting this ratio right is the difference between fluffy grains and a sticky or crunchy mess.
Rinsing matters for most rice: swirling it in cold water until the water runs clearer washes off surface starch that otherwise makes the grains gluey. The exception is risotto and paella rice, where that starch is exactly what you want for creaminess.
Tips
Cook with a tight lid and don't stir long-grain rice while it simmers — stirring releases starch and turns it sticky. When the time's up, let it rest off the heat, still covered, for 5–10 minutes; the steam finishes the grains and firms them up. Only then fluff with a fork.
Frequently asked questions
What's the water ratio for white rice?
About 1 cup of rice to 1.5 cups of water for long-grain white rice. Basmati is similar after rinsing; jasmine is close too.
Why does brown rice need more water and time?
The bran layer is intact, so it absorbs more water and takes longer to soften — roughly 1 to 2.25 and 35–45 minutes versus 15–18 for white.
Should I rinse rice?
Yes for most types — it removes surface starch and keeps grains separate. Skip rinsing only for creamy dishes like risotto and paella, where the starch is desirable.
Written by Nicolas Martin. Last updated July 2026 · How we keep our tools accurate →