Use 2 cups of water (473 mL) per cup of long-grain white rice; brown rice needs 2 ¼ cups and at least 45 minutes.
| Rice (1 cup uncooked) | Ratio (rice : water) | Water (cups) | Water (mL) | Cooking time (min) | Cooked yield (cups) |
|---|---|---|---|---|---|
| Long-grain white | 1 : 2 | 2.00 | 473 | 15 | 3 |
| Medium-grain white | 1 : 1 ½ | 1.50 | 355 | 15 | 3 |
| Short-grain white | 1 : 1 ¼ | 1.25 | 296 | 15 | 3 |
| Jasmine | 1 : 1 ½ | 1.50 | 355 | 15–20 | 3 |
| Basmati | 1 : 1 ½ | 1.50 | 355 | 15–20 | 3 |
| Parboiled (converted) | 1 : 2 ½ | 2.50 | 591 | 20–25 | 3–4 |
| Long-grain brown | 1 : 2 ¼ | 2.25 | 532 | 45–50 | 3–4 |
| Arborio (risotto) | 1 : 3 | 3.00 | 710 | 18–20 | 3 |
| Wild rice | 1 : 3 | 3.00 | 710 | 45–55 | 3–4 |
How it is computed
Ratios, times and yields follow the USA Rice Federation stovetop method: bring water to a boil, add rice, cover and simmer. Water in mL = cups × 236.6. Rinsed rice, a wide pot or high altitude can call for a little more water.
FAQ
Does the ratio change for 2 cups of rice?+
Keep the same ratio, but large batches lose less water to steam, so you can cut the water slightly.
What about a rice cooker?+
Use the cooker's cup and water lines; its cup is usually 180 mL, not a US cup.