Rice Water Calculator — water ratio and cooking time

Use a 1:1.5 ratio — 150 ml of water per 100 g of rice. For 200 g that is 300 ml. Some cooks use 1:2 but this can make white rice too soft.

Brown rice needs a 1:2 ratio — 200 ml per 100 g. The outer bran layer absorbs more water and requires about 40 minutes to cook. Soaking for 30–60 minutes beforehand shortens the time and improves texture.

Basmati uses a 1:1.75 ratio — 175 ml per 100 g. Rinse the grains before cooking and simmer, covered, for about 15 minutes.

Yes — jasmine (Thai) rice also uses a 1:1.5 ratio and cooks in about 18 minutes. The difference is its characteristic floral aroma.

Rinse until the water runs clear. Add the calculated water. Bring to the boil. Reduce to the lowest heat, cover and cook for the recommended time. Remove from heat and rest for 5 minutes without lifting the lid. Fluff with a fork.

The absorption method means adding exactly the amount of water the rice will absorb — no draining. This preserves more nutrients and starch. Precise measurement is essential, which is what this calculator provides.

One standard 250 ml cup of dry rice weighs about 180–200 g depending on the variety. White rice ≈ 190 g, brown ≈ 185 g, basmati ≈ 180 g. Use a kitchen scale for the most accurate results.

200 g of dry rice is a standard 2-person serving as a side dish. After cooking it expands to roughly 500–600 g cooked rice. For 4 people use about 400 g dry.

Sticky: too much water, overcooked, or not rinsed (excess surface starch). Hard: too little water or undercooked. Measure precisely and rinse before cooking. Every hob is different — adjust by ±10%.

Store in the fridge in a sealed container for up to 3–4 days. Cool quickly (within 1 hour) before refrigerating. Reheat only once: in a pan with a splash of water or in the microwave covered with a damp paper towel.