Kitchen tool
Rice and water calculator
How much rice and water to use, how long to cook it, and how long to rest it.
Measure by
Choose a rice and an amount.
Rice to water at a glance
| Rice | Water per cup of rice | Water per 100 g of rice | Cook (hob, lid on) | Rest, lid on |
|---|---|---|---|---|
| Jasmine rice | 1.25 cups | 150 ml | Bring to the boil, put the lid on, then cook on the lowest heat for 10 to 12 minutes. | 10 min |
| Basmati rice | 1.5 cups | 150 ml | Bring to the boil, put the lid on, then cook on the lowest heat for 10 minutes. | 10 min |
| Sushi rice (Japanese short grain) | 1.1 cups | 120 ml | Bring to the boil, put the lid on, then cook on the lowest heat for 12 minutes without lifting the lid. | 10 min |
| Brown rice | 2 cups | 250 ml | Bring to the boil, put the lid on, then simmer gently for 35 to 40 minutes. | 10 min |
| Sticky (glutinous) rice | Steam | Steam | Drain, then steam over boiling water for 25 to 30 minutes, until the grains look see-through and are soft all the way through. | 5 min |
How to use it
- Rinse white rice in cold water two or three times, until the water runs almost clear. Drain well.
- Use a pan with a tight lid. Do not lift the lid while it cooks.
- Rest the rice off the heat with the lid on, then fluff it with a fork.
Cups: any cup or mug works, as long as you use the same one for the rice and the water. A US cup (240 ml) of uncooked white rice weighs about 185 to 200 g.
Portions: the calculator allows 75 g of uncooked rice per person, a normal side portion.
Rice cooker: use the lines inside the bowl if it has them. If not, start with the same water, or a little less for firmer rice.
The numbers come from our rice guides. If your packet says something different, follow the packet.