Dry Rice
1.33 cups
Water
2.00 cups
Cook Time
20 min
| Rice Type | Water Ratio | Cook Time | Rinse |
|---|---|---|---|
| White Long | 1:1.5 | 15 min | Rinse once |
| Basmati | 1:1.5 | 15 min | Rinse 3x |
| Jasmine | 1:1.25 | 12 min | Rinse once |
| Brown | 1:2.5 | 45 min | Optional |
| Wild | 1:3 | 50 min | Rinse once |
| Sushi | 1:1.2 | 15 min | Rinse 4–5x |
| Arborio | 1:2.5 | 20 min | Do NOT rinse |
Inputs
Result
Four side-dish servings of white long grain rice need 1.33 cups dry with 2 cups of water. Cook for 15 minutes plus 5 minutes rest.
Inputs
Result
Six main-dish portions of brown rice require 4 cups dry and 10 cups water. Brown rice takes 47 minutes in a rice cooker plus 10 minutes rest.
Inputs
Result
Two main-dish servings of sushi rice need 1.33 cups dry with only 1.6 cups water (1:1.2 ratio). Rinse 4–5 times before cooking.
The standard ratio for white long grain rice is 1 cup rice to 1.5 cups water. Short grain and jasmine rice use slightly less water (1:1.25) because they are stickier. Basmati uses 1:1.5 but should be rinsed 3 times first to remove excess starch.
| Rice Type | Water Ratio | Cook Time | Yield (per cup dry) |
|---|---|---|---|
| White Long | 1:1.5 | 15 min | 3 cups cooked |
| Jasmine | 1:1.25 | 12 min | 3 cups cooked |
| Basmati | 1:1.5 | 15 min | 3 cups cooked |
| Brown | 1:2.5 | 45 min | 2.5 cups cooked |
For a side dish, plan 1/3 cup of dry rice per person, which yields about 1 cup cooked. For a main dish where rice is the star, use 2/3 cup dry per person for about 2 cups cooked. For Asian-style meals with rice as the main carb, many people eat even more.
Brown rice takes 45 minutes on the stovetop with a 1:2.5 water ratio, plus 10 minutes of resting time. In a rice cooker it takes about 47 minutes, and an Instant Pot can do it in about 40 minutes total. Brown rice needs more water and time because the bran layer is intact.
Most rice types benefit from rinsing to remove surface starch, which prevents gummy or sticky results. Sushi rice and short grain should be rinsed 4–5 times for the best texture. The one exception is arborio rice for risotto: never rinse it because the starch creates the signature creamy consistency.
Rice cookers typically use the same water ratios as stovetop cooking. The main difference is that rice cookers add about 2 minutes to the cook time but handle the temperature automatically. Most rice cookers have fill lines marked inside the pot that correspond to standard ratios.
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Last Updated: Mar 9, 2026
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