Free rice serving calculator. Enter servings to find the dry rice in grams and the water in millilitres you need for cooked rice.
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Enter servings. This rice serving calculator plans 75 grams of dry rice and 150 ml of water per serving, a 1 to 2 rice to water ratio, so 4 servings need 300 grams of dry rice and 600 ml of water. Dry rice roughly triples in weight when cooked, so 75 grams dry gives about 200 grams of cooked rice per serving.
Seventy five grams of dry rice per person suits a main course serving, cooking to about 200 grams of cooked rice. This cooking quantities guide covers dry rice, water and cooked yield for each serving. Use 60 grams for a side dish, 75 grams for a standard main, and 95 grams for a hungry eater. Competitor tables agree: a quarter cup of dry rice, about 45 to 48 grams, gives a light side, a third of a cup, about 63 grams, gives a standard side, and half a cup, about 95 grams, gives a main course. This calculator uses 75 grams as its middle main course figure, so it never leaves a guest short.
Dry rice roughly triples when cooked, in both weight and volume. One cup of dry rice, about 185 to 195 grams, gives about 3 cups of cooked rice, about 540 to 620 grams, depending on type. A quarter cup dry gives about three quarters of a cup cooked, a third of a cup dry gives about 1 cup cooked, and half a cup dry gives about 1.5 cups cooked. That 1 to 3 dry to cooked conversion is the key to planning: if you need 12 cups of cooked rice, start with 4 cups of dry rice. Brown rice expands a little less, to about 2.5 times, while wild rice expands to about 3.5 times.
Water ratio changes with rice type, because each grain absorbs a different amount. White long grain rice suits 1 part rice to 2 parts water, or 1.75 to 2 cups of water per cup of dry rice. Brown rice needs more water and time: about 2.25 to 2.5 cups of water per cup, cooked for about 45 minutes. Basmati suits 1.5 to 1.75 cups of water per cup when soaked, and jasmine suits 1.5 to 1.75 cups. Sushi rice suits 1.25 to 1.5 cups, arborio for risotto needs 3 to 4 cups added gradually, and wild rice blends need 2.5 to 3 cups. This calculator uses a 1 to 2 ratio, which suits white rice best.
Basmati rice water ratio depends on soaking. Soaked and rinsed aged basmati suits 1 cup of rice to 1.5 cups of water. Unsoaked basmati suits 1.75 cups of water per cup. Brown basmati, soaked, suits about 2.25 cups. The reliable method is: soak for 20 minutes, rinse until the water runs clear, cook with the ratio above, then rest covered for 10 minutes before fluffing with a fork. Soaking shortens cooking, gives longer grains, and reduces sticking, which is why restaurant basmati looks so fluffy.
Jasmine rice is a fragrant long grain rice from Thailand, with a soft, slightly sticky texture. It suits 1.5 to 1.75 cups of water per cup of dry rice, cooked for about 15 minutes, then rested for 10 minutes. Brown rice keeps its bran layer, so it feels more filling, needs 2.25 to 2.5 cups of water per cup, and cooks for about 45 minutes. Brown rice also benefits from soaking for 30 minutes before cooking, which softens the bran and shortens the cook a little. Do not use the white rice ratio for brown rice, or it will stay hard.
Rice cooker cups are smaller than standard measuring cups: one rice cooker cup is about 180 ml, against 240 ml for a standard US cup. That is why a rice cooker recipe that says 2 cups means 2 rice cooker cups, not 2 standard cups, and the water line inside the cooker matches that smaller cup. For 4 servings in a rice cooker, use about 2 standard cups of dry rice, about 360 grams, with water to the 2 cup line, rather than measuring 2 standard cups of water. Always check whether your recipe means rice cooker cups or standard cups before scaling.
Rice for a crowd scales by servings: 10 servings need 750 grams of dry rice and 1500 ml of water, and 20 servings need 1500 grams and 3000 ml. Cook a crowd batch in a wide pot or in two pots, not one tall narrow pot, since a tall pot cooks unevenly. Keep the lid on during cooking and resting, since lifting the lid lets steam escape and dries the top layer. Fluff with a fork, not a spoon, so grains stay separate. For a buffet, hold rice covered and warm for no more than 1 hour, then cool leftovers quickly.
Rinse rice before cooking, except for risotto rice, to wash away surface starch and give separate, fluffy grains. Rinse until the water runs mostly clear, usually 3 to 4 rinses. After cooking, rest the rice covered for 10 minutes, so moisture evens out through the pot, then fluff. For leftover rice storage, cool cooked rice quickly, within 1 hour, store it in the fridge, and use it within 1 to 2 days. Reheat leftovers until steaming hot throughout, and never reheat rice more than once. Cold cooked rice also suits fried rice, since drier grains fry better.
About 75 grams of dry rice with 150 ml of water per serving in this calculator. That cooks to about 200 grams of cooked rice.
About 300 grams of dry rice with 600 ml of water. For 10 servings, use 750 grams of dry rice with 1500 ml of water.
For white rice, 1 part rice to 2 parts water. Brown rice needs about 2.25 to 2.5 parts water, and basmati needs about 1.5 parts when soaked.
Dry rice roughly triples in weight and volume. One cup dry, about 185 grams, gives about 3 cups cooked, about 540 grams.
About 1 part brown rice to 2.25 to 2.5 parts water, cooked for about 45 minutes, with a 10 to 15 minute rest.
About 1 part soaked basmati to 1.5 parts water, or 1.75 parts if unsoaked. Soak for 20 minutes and rest for 10 minutes.
About 1 part jasmine rice to 1.5 to 1.75 parts water, cooked for about 15 minutes, then rested for 10 minutes.
A rice cooker cup is about 180 ml, smaller than a standard 240 ml cup. Use the cooker cup and the water line inside the cooker together.
Cool it within 1 hour, keep it in the fridge, use it within 1 to 2 days, and reheat it until steaming hot. Never reheat rice more than once.