Last updated: 2026-06-16

The right amount of water for rice depends on the variety. Each type of rice has a distinct grain structure that governs how much water the starch absorbs during cooking. Using too little water leaves the rice undercooked and chalky; too much makes it mushy and waterlogged. The absorption method — adding a fixed volume of water, bringing it to a boil, then simmering with the lid on until all the water is absorbed — works well for most varieties when the ratio is correct.

Ratios by grain type

Long-grain white rice, basmati, and most standard varieties use a 1:1.5 ratio (one part dry rice to one and a half parts water). Jasmine rice is denser and needs slightly less water, around 1:1.25. Sushi rice, which must remain firm and tacky enough to hold together, is cooked with the least water of common varieties — 1:1.2. Brown rice has an intact bran and germ layer that restricts water uptake, so it needs a higher ratio of 1:2.25 and a longer cooking time (40–50 minutes rather than 18–20). Parboiled rice has been partially cooked under steam before drying, which means its starch is already partially gelatinised; it absorbs water well and uses a 1:2 ratio.

Rinsing dry rice until the water runs clear removes surface starch and reduces clumping in long-grain and basmati varieties. Sushi rice is usually rinsed only briefly, as some surface starch helps the grains cohere.

Worked example

One cup of white rice (1 cup_us = approximately 237 ml) with a water ratio of 1.5:

where $R$ is the dry rice volume, $r$ is the water ratio, $y$ is the yield factor, and $n$ is the number of one-cup servings rounded to the nearest whole number.

Yield and servings

Cooked rice occupies more volume than dry rice because the grains absorb water and expand. White, basmati, jasmine, and parboiled rice each roughly triple in volume. Brown rice, with its larger grain, expands to about 3.5 times its dry measure. Sushi rice swells to about 2.5 times, reflecting its lower water ratio and denser, stickier texture. The calculator assumes one cooked cup per serving, which is a common portion size for a side dish.

For scaling a complete meal to feed a group, the Recipe Scaler can adjust all ingredients proportionally once the base recipe is set.