Enter your rice type and amount of rice (in cups) to get the exact water ratio, water amount, and cooking time for perfectly cooked rice every time. Supports white long grain, jasmine, brown, basmati, arborio, and more.
Water Needed
--
Rice to Water Ratio
--
Estimated Cooking Time
--
Approximate Cooked Yield
--
The most common ratio is 1:2 — one cup of rice to two cups of water — which works well for white long grain rice. However, this varies by rice type: jasmine rice typically uses a 1:1.5 ratio, brown rice needs about 1:2.5, and arborio rice for risotto uses more liquid added gradually.
Long-grain rice (like basmati or regular white long grain) has a lower starch content and cooks up fluffy with separate grains. Short-grain rice is higher in starch, resulting in a stickier, creamier texture — ideal for sushi or rice pudding. Medium-grain falls in between. The grain length affects both the water ratio and the cooking time.
Rinsing rice removes excess surface starch, which reduces stickiness and makes grains fluffier. Soaking rice for 30 minutes or more can shorten cooking time by up to 25% and can improve texture, especially for basmati. If you soak rice, reduce the water amount slightly since the grains have already absorbed some moisture.
Combine rinsed rice and the correct amount of cold water in a pot. Bring to a boil over medium-high heat, then reduce to the lowest simmer, cover tightly, and cook for the recommended time. Remove from heat and let the rice steam, covered, for 5–10 minutes before fluffing with a fork. Never lift the lid during cooking.
Rice cookers often require slightly less water than stovetop cooking because they trap steam more efficiently. As a general rule, reduce the water by about 10–15% compared to stovetop ratios. Many rice cooker cups are also slightly smaller than a standard US cup (240 ml), so always use the measuring cup that came with your appliance.
Yes, all natural rice varieties — white, brown, jasmine, basmati, arborio, and wild rice — are completely gluten-free. Rice is safe for people with celiac disease or gluten intolerance. However, flavored or pre-packaged rice mixes may contain added ingredients with gluten, so always check the label.
Rice belongs to the grains food group. It is one of the world's most important staple foods and is primarily a source of carbohydrates. Brown and whole-grain rice varieties also provide dietary fiber, B vitamins, and minerals like magnesium and phosphorus, making them more nutritious than white rice.
Brown rice retains its outer bran layer and germ, which are removed when making white rice. This bran layer is tougher and takes longer to soften, requiring more water (typically a 1:2.5 ratio) and a longer cooking time of 40–50 minutes. The result is a chewier texture with a nuttier flavor.