Quick example
Cook one cup of long-grain white rice
USA Rice lists two parts liquid for one part long-grain white rice. For one cup dry rice, use two cups liquid. Its general yield estimate is about three cups cooked rice.
Published starting points
Rice liquid ratios by type
| Rice type | Liquid per 1 part rice | Listed stovetop time |
|---|---|---|
| White, long grain | 2 parts | 15–18 minutes |
| White, medium grain | 1.5 parts | 15–18 minutes |
| White, short grain | 1.25 parts | 15–18 minutes |
| Brown, medium or long grain | 2.25 parts | 40–45 minutes |
| Parboiled | 2.25 parts | 20 minutes |
These are general volume ratios. Rice variety, age, rinsing, soaking, altitude, cookware, and method can change the required liquid.
Check the package first
The best ratio is product-specific
USA Rice explicitly recommends package directions for the specific rice. Use the presets when those directions are unavailable, then adjust future batches based on texture and unabsorbed liquid. The three-times cooked-yield figure is also an estimate, not a guaranteed volume.
Method & source
How the amount is calculated
The type ratios, cooking times, and general yield note come from USA Rice's cooking guide. The calculator multiplies dry-rice volume by the selected liquid parts. US cups use the exact NIST-defined relationship of 236.5882365 mL.
Common questions
Rice ratio FAQ
How much water for one cup long-grain white rice?
The general chart uses two cups liquid, but follow the package when it differs.
Are the ratios by weight or volume?
They are volume ratios. Use the same volume unit for rice and liquid.
Does dry rice always triple after cooking?
No. Three times is a general estimate; actual yield varies.