Rice Cooker Calculator
Calculate the correct water-to-rice ratio and expected cooked yield for white, brown, basmati, jasmine, and sushi rice by cups or grams of dry rice.
The water-to-rice ratio is the most common variable when troubleshooting rice that turns out mushy, crunchy, or sticky. Different rice types and cooking methods require significantly different ratios.
The Formula:
Water (cups) = Rice (cups) × Ratio
Ratio Reference by Rice Type:
| Rice Type | Stovetop Ratio | Rice Cooker Ratio |
|---|---|---|
| Long-grain white (jasmine, basmati) | 1 : 1.5 | 1 : 1.25 |
| Medium-grain white | 1 : 1.75 | 1 : 1.5 |
| Short-grain (sushi) | 1 : 1.1–1.25 | 1 : 1.0 |
| Long-grain brown | 1 : 2.0 | 1 : 1.75 |
| Short-grain brown | 1 : 2.5 | 1 : 2.0 |
| Wild rice | 1 : 3.0 | 1 : 2.5 |
| Arborio (risotto) | Add stock gradually (not a fixed ratio) | N/A |
Stovetop Method:
- Bring rice and water to a full boil uncovered
- Reduce heat to the lowest setting, cover tightly
- Cook for 15 min (white) or 40–45 min (brown)
- Remove from heat, rest 5–10 min with lid on — do not lift
- Fluff with a fork before serving
Worked Example:
Cooking 3 cups of jasmine rice on stovetop:
Water = 3 × 1.5 = 4.5 cups
Serve: 3 cups raw rice yields approximately 6 cups cooked rice (rice expands ~2×)
Volume to Weight Conversion:
1 cup uncooked rice = approximately 185–200g
Practical Tips:
- Rinse white rice until water runs clear — removes surface starch for fluffier grains
- Do NOT rinse Italian or Japanese rice for risotto/sushi — the starch is needed for texture
- Toasting rice in a dry pan for 2–3 minutes before adding water adds a nutty flavor
- Absorption varies by altitude — add 1–2 tablespoons extra water above 1,500 m
How we build and check this calculator
This calculator runs entirely in your browser, so the numbers you enter stay on your device. The math behind it is written by hand and tested against worked examples and standard references before the page goes live.
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