Rice Cooking Calculator
Calculate exact water ratio and cooking time for any type of rice. Basmati, long grain, brown, jasmine and more. Free rice cooking calculator with ratios.
Rice
300g
75g per portion
Water
450ml
1.5× rice weight
Cooking Time
10–12 minutes
Method
Rinse until water runs clear. Bring to boil, then cover and simmer on lowest heat. Do not lift lid during cooking. Leave covered 5 min off heat.
How to use this tool
Select your rice type
Choose from basmati, long grain, risotto (short grain), brown, wild, or sushi rice. Each has different water ratios, cooking times, and methods.
Set portion count
Use the +/− buttons to set how many people you're cooking for. Rice and water amounts update automatically.
Follow the method
The method section explains the correct cooking technique for each rice type. Ratios and timing vary significantly between types.
Tips
Rinse basmati and long grain rice until the water runs clear — this is the single biggest improvement for fluffy rice.
Use a tight-fitting lid and the lowest possible heat for the absorption method. The steam does the final cooking.
Never remove the lid during absorption-method cooking — you lose steam and the rice won't cook evenly.
Rest rice for 5 minutes off the heat before serving. Fluff with a fork, not a spoon.
About this rice cooking calculator tool
Rice cooking requires more precision than most people realise — the water ratio, method, and resting time all significantly affect the result. Different rice types need different approaches: basmati uses the absorption method with a 1:1.5 rice-to-water ratio; brown rice needs 2.5× water and 30 minutes; wild rice is cooked in excess water like pasta and drained.
The absorption method — where rice cooks in a measured amount of water until fully absorbed — is the most reliable for basmati and long grain. Bring salted water to the boil, add the rinsed rice, reduce to the lowest possible heat, cover tightly, and cook for the specified time without lifting the lid. The steam trapped inside finishes cooking the top layers of rice.
Rinsing is the step most cooks skip and most wish they hadn't. Rinsing removes surface starch that causes grains to clump together. For basmati especially, rinsing until the water runs clear transforms the result from stodgy to fluffy and separate. Some cooks also soak rice for 30 minutes before cooking, which gives even better separation.
Portion sizes: a standard portion of cooked rice is approximately 180–200g, which comes from 75–80g of raw rice. The grain roughly doubles in weight during cooking. For most contexts (side dish with protein and vegetables), 75g raw per person is appropriate. For dishes where rice is the main component, 90–100g raw per person is more generous.