Rice to Water Ratio Chart: Stovetop, Rice Cooker and Instant Pot
The standard rice-to-water ratio for long-grain white rice is 1 : 1½ by volume on the stovetop (1 cup rice to 1½ cups water), about 1 : 1¼ in a rice cooker, and 1 : 1 in an Instant Pot. Brown rice needs more water, and jasmine and short-grain rice need less.
Assumptions used on this page
- US cup, 236.6 mL (rounded to 240 mL). Water weighs 1 g per mL.
- Uncooked rice per US cup: long-grain white, basmati and jasmine 185 g; short-grain and arborio 200 g; brown and black 190 g; wild 160 g (±10 g by brand).
- Rice rinsed and drained unless noted.
- "By weight" is water to uncooked rice: 1 : 1.9 means 190 g water per 100 g rice.
Stovetop (absorption method, tight lid)
Boil, cover, simmer on the lowest heat, then rest 10 minutes off the heat, lid on.
| Rice type | By volume | Water per 1 cup rice | By weight | Simmer |
|---|---|---|---|---|
| Long-grain white | 1 : 1½ | 355 mL | 1 : 1.9 | 15–18 min |
| Basmati | 1 : 1½ (1 : 1¼ if soaked) | 355 mL | 1 : 1.9 | 12–15 min |
| Jasmine | 1 : 1¼ | 295 mL | 1 : 1.6 | 12–15 min |
| Short-grain / sushi | 1 : 1¼ | 295 mL | 1 : 1.5 | 15 min |
| Brown | 1 : 2 | 475 mL | 1 : 2.5 | 40–45 min |
| Black (forbidden) | 1 : 1¾ | 415 mL | 1 : 2.2 | 30–35 min |
| Parboiled (converted) | 1 : 2 to 1 : 2½ | 475–590 mL | 1 : 2.6–3.2 | About 20 min |
| Wild rice | 1 : 3, drain extra | 710 mL | 1 : 4.4 | 45–55 min |
| Arborio (risotto) | 1 : 3 to 1 : 3½ hot stock, added gradually | 710–830 mL | 1 : 3.5–4.1 | 18–22 min, stirring |
Parboiled rice varies by brand, so check the package. Glutinous (sticky) rice is soaked for at least 4 hours, then steamed for 20–25 minutes instead.
Scaling up on the stove
Evaporation depends on the pot and time, not the amount of rice, so bigger batches need slightly less water per cup.
| Long-grain white rice | Water |
|---|---|
| 1 cup (185 g) | 1½ cups (355 mL) |
| 2 cups (370 g) | 2¾ cups (650 mL) |
| 3 cups (555 g) | 4 cups (950 mL) |
In a wide, shallow pot, add 2–3 tbsp extra water.
Rice cooker
The lid fits snugly and the cooker switches off once free water is gone, so little evaporates.
| Rice type | By volume (US cups) | By weight | Setting |
|---|---|---|---|
| Long-grain white | 1 : 1¼ | 1 : 1.6 | White |
| Basmati | 1 : 1¼ | 1 : 1.6 | White |
| Jasmine | 1 : 1 to 1 : 1⅛ | 1 : 1.3–1.45 | White |
| Short-grain / sushi | 1 : 1⅛ | 1 : 1.3 | White or sushi |
| Brown | 1 : 1½ to 1 : 1¾ | 1 : 1.9–2.2 | Brown |
| Black | 1 : 1¾ | 1 : 2.2 | Brown or mixed |
Rice cooker cups: the cup packed with most cookers holds 180 mL (about 150 g short-grain rice), not a US cup. If you use it, skip the table and fill water to the bowl's line for that number of cups. For firmer long-grain rice, add 1–2 tbsp per cup above the line.
Instant Pot and other electric pressure cookers
High pressure. NR means natural release: leave the valve closed for the time shown, then vent.
| Rice type | By volume | By weight | High pressure | Release |
|---|---|---|---|---|
| Long-grain white | 1 : 1 | 1 : 1.3 | 4 min | 10 min NR |
| Basmati | 1 : 1 | 1 : 1.3 | 4–5 min | 10 min NR |
| Jasmine | 1 : 1 | 1 : 1.3 | 3–4 min | 10 min NR |
| Short-grain / sushi | 1 : 1 to 1 : 1⅛ | 1 : 1.2–1.3 | 5–6 min | 10 min NR |
| Brown | 1 : 1¼ | 1 : 1.6 | 22–24 min | 10 min NR |
| Black | 1 : 1¼ | 1 : 1.6 | 18–22 min | 10 min NR |
| Wild rice | 1 : 1½ to 1 : 2 | 1 : 2.2–3.0 | 25–30 min | 10–15 min NR |
| Arborio (risotto) | 1 : 2½ to 1 : 2¾ stock | 1 : 3.0–3.3 | 5–6 min | Quick release, then stir |
Use at least 1 cup each of rice and water in a 6-quart pot. Ratios scale directly and the time stays the same for 1 cup or 4; allow about 10 minutes to reach pressure.
Why the ratios differ
Every method needs the water the grains absorb as their starch gelatinizes, plus whatever escapes as steam. The stove loses the most, a rice cooker less, and a sealed pressure cooker almost none. Brown rice keeps its bran, which water penetrates slowly, so it needs more water and time. Jasmine and short-grain rice are high in sticky amylopectin and turn soft with less water; basmati has more amylose, which keeps grains firm and separate.
Boil-and-drain method
Or skip ratios: boil rice like pasta in 6–8 cups (1.5–2 L) of salted water per cup, then drain. White takes 10–12 minutes, brown 25–30, wild 40–50.
Yields
One cup (185 g) of uncooked white rice makes about 3 cups (480 g) cooked. Allow 75 g uncooked per person as a side, 100 g as a main. See dry to cooked yields.
Questions
How much water do I need for 1 cup of rice?
For long-grain white rice on the stove, use 1 1/2 cups (355 mL) of water per cup of rice. Jasmine and short-grain rice need about 1 1/4 cups, and brown rice about 2 cups. In a rice cooker or Instant Pot, use less, because almost no water evaporates.
Why does the Instant Pot use a 1 to 1 ratio?
A pressure cooker is sealed, so the only water that leaves the rice is the small amount vented at the end. On the stove, some water escapes as steam during the simmer, so you need extra to make up for it.
How much water for 2 cups of rice?
On the stove, use about 2 3/4 cups of water for 2 cups of long-grain white rice, not a full 3 cups, because evaporation doesn't double when the rice does. In a rice cooker or Instant Pot, simply double the ratio.
Should you salt rice water?
It's optional but improves flavour. Use about 1/2 teaspoon of table salt (or 3/4 teaspoon of Diamond Crystal kosher salt) per cup of uncooked rice.
Do you measure rice water differently at high altitude?
Yes. Above about 900 m (3,000 ft), water boils at a lower temperature and evaporates more readily, so add 1 to 2 tablespoons of extra water per cup of rice and a few extra minutes of simmering.