Rice Portions Calculator

Rice portions are straightforward once you know the key figures: 75g of dry rice per person as a side dish, 100g as a main. The most important practical note is that rice roughly doubles in weight when cooked — so 75g of dry basmati yields approximately 150g of cooked rice, which is a large and satisfying bowl. Many cooks dramatically overestimate how much raw rice they need, resulting in mountains of leftover rice.

The water ratio is the most critical variable and differs significantly between rice types. Basmati and long grain white rice use a 1:1.5 ratio (100g rice to 150g/ml water) with the absorption method. Brown rice needs considerably more water — a 1:2.5 ratio — because the fibrous outer bran layer takes longer to absorb liquid. Wild rice is cooked differently entirely: in a large pan of unsalted water, drained when tender like pasta.

Arborio and other risotto rices are the exception to the simple absorption method. They require gradual stock addition (ladling hot stock in slowly while stirring) and yield a completely different texture — creamy and starchy rather than fluffy and separate. The quantity calculation is the same (75–100g dry per person), but the method and liquid volumes are different.

Batch cooking rice is efficient but requires careful food safety practice. Rice carries a low risk of Bacillus cereus contamination when cooked and left to cool slowly at room temperature. Cool cooked rice quickly (spread on a tray), refrigerate within 1 hour, and use within 24 hours. Reheat to piping hot throughout and never reheat more than once.