What is the basic rice-to-water ratio?

It depends on the rice type. White basmati and jasmine: 1 part rice to 1.5 parts water. Long grain white: 1 to 1.75. Brown rice: 1 to 2.5. Sushi rice: 1 to 1.2. Wild rice: 1 to 3. These are volume-based ratios but work equally well by weight since rice and water have similar densities. Getting the ratio right is the single biggest factor in perfect rice.

Should I rinse rice before cooking?

Yes, always rinse rice in cold water until the water runs clear (usually 3-4 rinses). This removes excess surface starch that makes rice gummy and sticky. For basmati, soaking for 30 minutes after rinsing produces longer, more separate grains. The exception is risotto rice (arborio/carnaroli), which should never be rinsed as the starch is what creates the creamy texture.

How much dry rice per person?

As a side dish, allow 60-75g of dry rice per person. As a main (e.g., a curry or stir-fry served on rice), 75-100g per person. This calculator uses 75g as the standard serving. Dry rice roughly triples in weight when cooked, so 75g dry becomes about 225g cooked.

Should I use the absorption method or the boiling method?

The absorption method (measured water, lid on, simmer until absorbed) gives the best results for most rice types and is what this calculator is designed for. The boiling method (cook in excess water like pasta, then drain) works but washes away nutrients and is harder to get right. For brown and wild rice, the absorption method is essential.

Why is my rice mushy or crunchy?

Mushy rice means too much water or cooked too long. Crunchy rice means not enough water or not enough time. Always use the correct ratio for your rice type, keep the lid on during cooking (do not peek), and let the rice rest for 5-10 minutes off the heat with the lid on after the water is absorbed. This resting step finishes the cooking with residual steam and is essential.

BakeCalcs

Rice to Water Ratio Calculator

Calculate the correct water quantity for different types of rice by servings.

Number of Servings

Rice Type

How We Calculate This

This calculator uses established water-to-rice ratios for each rice type: basmati 1:1.5, long grain 1:1.75, brown 1:2.5, sushi 1:1.2, jasmine 1:1.5, and wild 1:3. The ratios are by weight (grams to millilitres), which works because the densities are similar.

Serving size is set at 75g of dry rice per person, which produces approximately 225g of cooked rice. Cooking times are for the absorption method (lid on, simmer until water is absorbed), which gives the best results for all rice types.

Frequently Asked Questions

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.