Rice-to-Water Ratio Calculator
Pick your rice type and quantity — get the exact water, cook time, and soak time.
The biggest myth in rice cooking is that there's a universal water ratio. There isn't. The right ratio depends on the grain length (long-grain absorbs more water as it elongates), the bran content (brown rice needs more water than white), and whether you've rinsed the surface starch (jasmine is gummy unrinsed; arborio depends on that starch for creaminess). The classic "2 cups water per cup of rice" advice works for some rices and ruins others.
This calculator gives you the right ratio, cook time, and soak time for 10+ rice varieties — basmati, jasmine, sushi, brown, wild, arborio, sticky rice, black rice, red rice, parboiled. It scales to the cup count you're cooking. The ratios match published professional kitchen standards (Cook's Illustrated, Modernist Cuisine), not the optimistic numbers on the bag.
Rice cooker users: the ratios apply, but the measuring cup matters. Most rice cookers ship with a ~3/4-cup scoop, not a standard US cup. Use the included scoop for both rice and water and the calibrated water line marks on the inner pot will work. If you're upgrading from a basic on-off cooker to a fuzzy-logic (Micom) or induction-heating (IH) model, you'll also unlock soak-and-keep-warm cycles that automate the rest time after cooking — the single most-skipped step in home rice cooking.
Rice type
Water + time
Water
3cups
Ratio 1.5:1 by volume
Cook time
18 min
Soak first
Optional
Top-rated rice cookers
Zojirushi
Zojirushi NS-WAC10-WD 5.5-Cup (Uncooked) Micom Rice Cooker and Warmer
CUCKOO
Cuckoo CRP-RT0609FW 6 cup Twin Pressure Plate Rice Cooker & Warmer with High Heat, GABA, Mixed, Scorched, Turbo, Porridge, Baby Food, Steam (Hi/Non Press.) and more, Made in Korea (White)
Zojirushi
Zojirushi NL-DCC10CP Micom Rice Cooker & Warmer, 5.5 Cups, Pearl Beige
Zojirushi
Zojirushi NW-YNC10WA Induction Rice Cooker and Warmer 5.5 Cup, White
How this works
Why does basmati need more water than jasmine?
Basmati grains are longer and absorb more water as they elongate during cooking (the grain literally stretches). Jasmine is more compact and starchier, so a 1.25:1 ratio is enough. Both should be rinsed; basmati especially benefits from a 20-30 minute soak before cooking.
Should I rinse rice before cooking?
Yes for almost all types except risotto rice (arborio, carnaroli) where the surface starch is doing the creamy work. Rinsing removes excess surface starch that makes other rice gummy. Rinse 2-3 times until the water runs mostly clear. Use a fine-mesh strainer for small grains.
Why does brown rice take so much longer?
Brown rice keeps its bran layer, which is fibrous and slow to hydrate. It needs more water (about 2:1) and twice the cook time of white rice — roughly 45 minutes vs 18. Pre-soaking brown rice for 30 minutes drops cook time by ~10 minutes and improves texture noticeably.
These ratios are for stovetop — do rice cookers differ?
Slightly. Most rice cookers are calibrated for short-grain Asian rice and assume a 1.2:1 ratio. For other rice types, follow these ratios using the measuring cup that came with the cooker (it's often not a standard US cup — it's ~3/4 cup). Fuzzy logic / Micom cookers auto-adjust; basic on/off cookers won't.
Why is my rice mushy or crunchy?
Mushy = too much water OR too long cooking. Crunchy = too little water OR not enough rest time after cooking. The 10-minute rest with the lid on is mandatory — that's when steam evens out moisture across the pot. Skipping it is the #1 home-cook rice mistake.
What's the right way to measure rice?
By volume, not weight. The whole ratio system assumes standardized scoops because rice density varies by variety and humidity. Use the same measuring cup for both rice and water, level off the rice. Cup of rice + 1.2 cups of water for short grain, 1.5 cups for long, 2 cups for brown.
Can I substitute broth for water?
Yes, 1:1, but watch sodium — most boxed broths are salty enough to over-season rice. Use low-sodium broth or dilute regular broth 1:1 with water. Coconut milk works for jasmine rice; same volume as water but adds richness.
How long does cooked rice keep?
4-6 days refrigerated, 6 months frozen. Cool quickly (spread on a sheet pan within 1 hour) to avoid Bacillus cereus growth — this is the bacteria that causes "fried rice syndrome." Reheat to 165°F before eating. Never leave rice at room temp longer than 2 hours.