Rice-to-Water Ratio Calculator
Written by Thierno Sadou Diallo, formula verified per our methodology • Last checked on 9/5/2026
The amount of water needed to cook rice by absorption is calculated with rice × ratio: about 1.5 times the volume of rice for white or basmati rice, and about 2.25 times for brown rice. For 200 mL of white rice, you need 300 mL of water.
Explanation
Cooking rice by absorption (the most common method, where the water is fully absorbed by the rice by the end of cooking, with no draining) relies on a volume ratio between rice and water that varies by rice type. Classic white rice and basmati rice, stripped of their outer hull during refining, absorb less water and generally need a ratio of about 1 volume of rice to 1.5 volumes of water. Brown rice, which keeps its hull (the bran), absorbs more water and needs a longer cooking time: a ratio of about 1 to 2 or 2.5 (this calculator uses 2.25, the middle of that range) is generally recommended, with a cooking time of 40 to 45 minutes versus about 15 to 18 minutes for white rice. This calculator measures rice by volume (using the same container for both rice and water, a measuring cup for example), the simplest convention to apply in the kitchen, rather than by weight. It doesn't cover risotto rice (arborio, carnaroli), whose cooking technique is fundamentally different: broth is added gradually while stirring, rather than poured in all at once by a fixed ratio. A few minutes of covered resting after cooking, off the heat, is generally recommended to finish cooking gently and let the grains relax without breaking. For a volume-to-weight conversion of other kitchen ingredients, see our cups to grams converter.
Example: 200 mL of white rice
Inputs
Rice quantity: 200 mL. Type: white rice.
Calculation
Water = 200 × 1.5 = 300 mL.
Result
You need 300 mL of water to cook this white rice by absorption.
Frequently asked questions
Why does brown rice need more water than white rice?
Because brown rice keeps its outer hull (the bran), richer in fiber, which absorbs more water and takes longer to fully rehydrate than the refined grain of white rice. This same hull also explains brown rice's longer cooking time (generally 40 to 45 minutes versus 15 to 18 minutes for white rice).
Should I rinse rice before cooking it?
It's generally recommended, especially for basmati rice: rinsing the rice 2 to 3 times in clear water removes some of the surface starch, giving more separate grains once cooked rather than sticky ones. This rinsing doesn't significantly affect the water ratio needed for the cooking itself.
Does this ratio also work for an electric rice cooker?
The ratios given here suit classic stovetop cooking. Many electric rice cookers use internal markings that follow proportions already calibrated for the appliance, sometimes slightly different from these generic ratios: prioritize the guides provided with your appliance if it offers any.