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.
Water & Yield
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