Use 2 cups of water for 1 cup of white rice. For firmer rice, use 1¾ cups water; for softer rice, use 2¼ cups. Simmer covered about 18–20 minutes, then rest 5 minutes.
How Many Cups Of Water To A Cup Of Rice is 2 cups of water for 1 cup of uncooked long-grain white rice. That means 1 cup rice plus 2 cups water yields about 3 cups cooked rice, enough for roughly 3 to 4 side servings.
Use the same measuring cup for both ingredients. For firmer rice, use 1 3/4 cups water per 1 cup rice; for softer rice, use 2 1/4 cups water. Brown rice usually needs more water and time than white rice, so do not use this exact ratio for every rice type.
The Short Answer, With Numbers
For 1 cup of uncooked rice, use 1 1/2 to 2 cups of water for most stovetop cooking. The exact number depends on the rice: 2 cups for standard long-grain white rice, 1 1/2 cups for jasmine or basmati.
| Measure | US Equivalent | Metric |
|---|---|---|
| 1 teaspoon | – | 5 ml |
| 1 tablespoon | 3 teaspoons | 15 ml |
| 1 fluid ounce | 2 tablespoons | 30 ml |
| 1/4 cup | 4 tablespoons | 59 ml |
| 1/3 cup | 5 tbsp + 1 tsp | 79 ml |
| 1/2 cup | 8 tablespoons | 118 ml |
| 1 cup | 16 tbsp / 8 fl oz | 237 ml |
Default Rice-to-Water Ratios
Long-grain white rice: 1 cup rice to 2 cups water. That is 237 ml rice to 474 ml water, using 1 cup as 237 ml.
Jasmine rice: 1 cup rice to 1 1/2 cups water. That is 237 ml rice to 355 ml water, because 1 cup is 237 ml and 1/2 cup is 118 ml.
Basmati rice: 1 cup rice to 1 1/2 cups water. Use the same 237 ml rice and 355 ml water measure as jasmine rice.
Brown rice: use more water than white rice. A practical starting point is 1 cup rice to 2 1/4 cups water, which is 237 ml rice plus 533 ml water.
Worked Examples
If you cook 2 cups of long-grain white rice, use 4 cups water. In metric terms, that is 474 ml rice and 948 ml water, based on 1 cup being 237 ml.
If you cook 1/2 cup jasmine rice, use 3/4 cup water. That equals 118 ml rice and about 178 ml water, made from 1/2 cup plus 1/4 cup water.
If you cook 1/4 cup basmati rice, use 3/8 cup water. Measure that as 1/4 cup plus 2 tablespoons water, because 1/4 cup is 4 tablespoons.
If your recipe says 1 cup rice and you only need a small serving, halve both numbers. For long-grain white rice, 1/2 cup rice takes 1 cup water.
Edge Cases That Change The Number
Rinsed rice carries extra surface water into the pot. For jasmine or basmati, stay near 1 1/2 cups water per 1 cup rice after rinsing, not 2 cups.
A very tight-lidded pot loses less steam, so use the lower end of the range. A loose lid or wide pan loses more steam, so 2 cups water per 1 cup white rice is safer.
For rice cooked in broth, count broth exactly like water. If the ratio calls for 2 cups water, use 2 cups broth, which is 16 fluid ounces or 474 ml.
The easiest rule: for plain white rice, start with 2 cups water per 1 cup rice. For fragrant white rice, start with 1 1/2 cups water per 1 cup rice.
Standard Water To Rice Ratio
Use 2 cups water for 1 cup uncooked long-grain white rice when cooking in a covered saucepan on the stove. That means 1 cup rice plus 2 cups water gives about 3 cups cooked rice.
For smaller or larger batches, keep the same 1:2 rice-to-water ratio by volume. Measure rice and water with the same cup, level the rice, and use a liquid measuring cup for the water.
| Uncooked rice | Water | Approx. cooked rice |
|---|---|---|
| 1/4 cup | 1/2 cup | About 3/4 cup |
| 1/2 cup | 1 cup | About 1 1/2 cups |
| 1 cup | 2 cups | About 3 cups |
| 1 1/2 cups | 3 cups | About 4 1/2 cups |
| 2 cups | 4 cups | About 6 cups |
Quick cup conversions for measuring the water
1 cup of water equals 8 fluid ounces, 16 tablespoons, or 237 ml. So 2 cups water equals 16 fluid ounces, 32 tablespoons, or 474 ml using the cup conversion.
For 1/2 cup rice, use 1 cup water, which is 8 fluid ounces or 237 ml. For 1/4 cup rice, use 1/2 cup water, which is 4 fluid ounces or 118 ml.
For 2 cups rice, use 4 cups water. That is 1 quart, or 946 ml. This is a common amount for meal prep because it makes about 6 cups cooked rice.
Worked examples
If dinner needs 3 cups cooked rice, start with 1 cup uncooked rice and 2 cups water. This is the cleanest batch size because the expected cooked yield is about 3 times the dry volume.
If you need about 1 1/2 cups cooked rice, use 1/2 cup uncooked rice and 1 cup water. This is a good amount for 1 to 2 servings, depending on the meal.
If you need about 4 1/2 cups cooked rice, use 1 1/2 cups uncooked rice and 3 cups water. Measure the water as 2 cups plus 1 cup, or as 24 fluid ounces.
Edge cases that change the amount
Brown rice usually needs more water and a longer cook than white rice, so the simple 1:2 ratio is not the best default for every rice type. Use the package directions for brown, wild, or blended rice.
Rinsed rice carries surface water into the pot. For 1 cup rinsed white rice, the 2-cup water amount still works well, but drain it thoroughly so the pot is not unintentionally wetter.
Very small batches can dry out faster. For 1/4 cup rice and 1/2 cup water, use the smallest saucepan you have and keep it covered, because excess pan surface can drive off water too quickly.
Very large batches need a heavier pot. For 3 cups rice and 6 cups water, the ratio is still 1:2, but the rice may cook unevenly in a thin pan because the bottom absorbs heat faster than the top.
For a rice cooker, start with the cooker’s marked cup and water lines, not a standard 237 ml cup. Many rice cookers use a smaller rice cup, so mixing the two measuring systems can throw off the batch.
Water Ratios By Rice Type
For most stovetop rice, measure water and rice with the same cup. A U.S. cup is 237 ml, so “1 cup rice to 1 1/2 cups water” means 237 ml rice plus 356 ml water.
| Rice type | Water per 1 cup rice | Water per 2 cups rice | Best use |
|---|---|---|---|
| Long-grain white | 1 1/2 cups | 3 cups | Fluffy side rice |
| Medium-grain white | 1 1/2 to 1 3/4 cups | 3 to 3 1/2 cups | Moister table rice |
| Short-grain white | 1 1/4 to 1 1/2 cups | 2 1/2 to 3 cups | Sticky bowls, sushi-style texture |
| Jasmine | 1 1/4 to 1 1/2 cups | 2 1/2 to 3 cups | Soft, aromatic grains |
| Basmati | 1 1/2 cups | 3 cups | Separate, long grains |
| Brown long-grain | 2 to 2 1/4 cups | 4 to 4 1/2 cups | Chewy whole-grain rice |
| Wild rice | 3 cups | 6 cups | Firm, split grains |
White Rice Ratios
Use 1 1/2 cups water for 1 cup long-grain white rice. That is 356 ml water for 237 ml rice. For 3 cups rice, use 4 1/2 cups water, which is 1 quart plus 1/2 cup.
Medium-grain white rice needs slightly more water if you want a tender, clingy result. Use 1 2/3 cups water per cup rice, or stay in the 1 1/2 to 1 3/4 cup range.
Short-grain white rice absorbs less free water when rinsed well. Start with 1 1/4 cups water per cup rice for firm grains, or 1 1/2 cups for softer, stickier rice.
Jasmine, Basmati, Brown, And Wild Rice
Jasmine rice is softer than standard long-grain rice. Use 1 1/4 cups water for distinct grains, or 1 1/2 cups if your pot vents heavily or you prefer softer rice.
Basmati usually works at 1 1/2 cups water per cup rice. If soaked, reduce slightly to about 1 1/4 cups water per cup rice because the grains have already taken up moisture.
Brown rice needs much more water because the bran layer slows absorption. Use 2 cups water for a firmer bite, or 2 1/4 cups for softer brown rice.
Wild rice is not true rice and needs the most water. Use 3 cups water for 1 cup wild rice. For 1/2 cup wild rice, use 1 1/2 cups water, or 356 ml.
Worked Examples And Adjustments
To cook 1/2 cup long-grain white rice, use 3/4 cup water. That equals 6 tablespoons, or 177 ml. This small batch is easy to overcook, so use a tight lid.
For 2 cups jasmine rice, use 2 1/2 to 3 cups water. Choose 2 1/2 cups for separate grains, or 3 cups for softer rice. That is 593 to 711 ml water.
For 4 cups brown rice, use 8 to 9 cups water. Since 1 quart is 4 cups, that equals 2 quarts to 2 quarts plus 1 cup of water.
If you rinse rice until the water runs mostly clear, use the lower end of the range. Rinsed rice carries surface water, which can make a 1/4 cup difference in a small pot.
If your lid leaks steam or the pot is wide, add 2 tablespoons water per cup of rice. Since 2 tablespoons equal 1 fluid ounce, that adds 30 ml per cup of dry rice.
For very small batches, do not reduce water in a perfect straight line. A 1/4 cup rice batch often needs about 1/2 cup water because evaporation is proportionally higher.
How To Measure Cups Correctly
For rice, “1 cup” means a level US cup: 237 ml. Measure both rice and water with the same size cup, unless the recipe gives milliliters. A rice cooker cup is often smaller, so do not mix it with a US cup.
- 1. Choose one cup standard. Use a US measuring cup if the recipe says “cup.” One US cup is 16 tablespoons, 8 fluid ounces, or 237 ml. If you measure rice with this cup, measure water with this cup too.
- 2. Level dry rice flat. Fill the cup with rice, then sweep the top flat with a straight edge. A heaped cup is not 1 cup; it can throw off the water ratio and make rice soft or gummy.
- 3. Measure water at eye level. Put the cup on a flat counter and check the water line at eye level. For 1 cup water, fill to the 237 ml mark, not above the rim or below the line.
- 4. Scale the ratio with the same cup. If your rice ratio is 1 cup rice to 1 1/2 cups water, that is 237 ml rice plus 1 cup water and 1/2 cup water. The water total is 237 ml + 118 ml = 355 ml.
- 5. Convert partial cups exactly. Use 1/4 cup as 59 ml, 1/3 cup as 79 ml, and 1/2 cup as 118 ml. For 1 3/4 cups water, add 1 cup, 1/2 cup, and 1/4 cup: 237 + 118 + 59 = 414 ml.
- 6. Do not swap liquid and weight ounces. One fluid ounce of water is 30 ml. One ounce by weight is 28.3 g. Rice recipes using cups are volume-based, so use fluid volume for water and cup volume for rice.
Worked Water Measurements For Common Rice Amounts
| Rice Measured | If Ratio Is 1:1 | If Ratio Is 1:1 1/2 | If Ratio Is 1:2 |
|---|---|---|---|
| 1/2 cup rice | 1/2 cup water, 118 ml | 3/4 cup water, 177 ml | 1 cup water, 237 ml |
| 1 cup rice | 1 cup water, 237 ml | 1 1/2 cups water, 355 ml | 2 cups water, 474 ml |
| 2 cups rice | 2 cups water, 474 ml | 3 cups water, 711 ml | 4 cups water, 948 ml |
The table uses simple cup math. For 2 cups at a 1:2 ratio, water is 4 cups. Since 1 cup is 237 ml, 4 cups is 948 ml. The reference quart is 946 ml, so normal measuring-cup rounding explains the 2 ml difference.
If your recipe says 1 1/3 cups water, measure 1 cup plus 1/3 cup. That is 237 ml + 79 ml = 316 ml. If it says 1 2/3 cups, use 1 cup plus two 1/3 cups: 237 + 79 + 79 = 395 ml.
For small batches, tablespoons help. One tablespoon is 15 ml, and 1/2 cup is 8 tablespoons. If you need 1/4 cup more water, add 4 tablespoons, which equals 59 ml by the cup conversion.
Edge case: a “rice cup” that came with a cooker is not automatically a US cup. If you fill rice with that smaller cup, fill water using the cooker’s matching marks or the same cup, not a 237 ml cup.
Best rule: pick one measuring system and keep it constant. US cups, tablespoons, and milliliters all work, but mixing a heaped rice cup with precisely measured water gives unreliable rice.
Steps For Cooking Rice
Use this baseline for plain white rice: 1 cup rice to 2 cups water. That makes the answer simple: for every cup of uncooked rice, measure 2 cups of water.
Basic Stovetop Method
Measure the rice first. For 1 cup uncooked rice, use 2 cups water. For 2 cups rice, use 4 cups water. For 1/2 cup rice, use 1 cup water.
Rinse the rice in a bowl or fine strainer until the water looks less cloudy. This removes loose surface starch and helps the grains cook up less gummy.
Add rice and water to a saucepan. For 1 cup rice, a 2-quart saucepan gives enough room for bubbling. For 2 cups rice, use a larger pot so foam does not spill over.
Add salt if wanted. A practical amount is 1/4 to 1/2 teaspoon salt per cup of uncooked rice. Skip it if the rice will be used with a salty sauce.
Bring the uncovered pot to a boil over medium-high heat. As soon as it reaches a steady boil, stir once, lower the heat to very low, and cover tightly.
Cook white rice for about 18 minutes without lifting the lid. If the lid is loose, place a clean towel over the pot, then set the lid on top to trap steam.
Turn off the heat and let the covered pot stand for 10 minutes. This rest finishes steaming the center of the grains and reduces wet spots at the bottom.
Fluff with a fork, not a spoon. A fork separates grains without mashing them. If rice is still wet, cover and rest 5 more minutes off heat.
Worked Water Examples
| Uncooked Rice | Water To Use | Best For |
|---|---|---|
| 1/2 cup | 1 cup | 1 to 2 servings |
| 1 cup | 2 cups | 2 to 3 servings |
| 1 1/2 cups | 3 cups | 3 to 5 servings |
| 2 cups | 4 cups | 4 to 6 servings |
| 3 cups | 6 cups | Meal prep or family meal |
For a metric check, 1 cup equals 237 ml. So 1 cup rice with 2 cups water uses about 474 ml water, based on 237 ml per cup.
For 1/2 cup rice, the water is 1 cup, which is 237 ml. For 2 cups rice, the water is 4 cups, or about 948 ml using 237 ml per cup.
Edge Cases That Change The Water
For firmer rice, reduce the water slightly: use 1 3/4 cups water for 1 cup rice. This is useful for fried rice, rice bowls, and meal prep.
For softer rice, use 2 1/4 cups water for 1 cup rice. This works when the rice will sit under saucy dishes or when you prefer a tender texture.
Brown rice usually needs more water and more time than white rice. A common stovetop starting point is 1 cup brown rice to 2 1/2 cups water.
If you rinse rice very heavily and drain it poorly, there is extra water clinging to the grains. Use a little less pot water, especially for small batches.
Small batches dry out faster. For 1/2 cup rice, use a small saucepan with a tight lid. A wide pan can evaporate too much water before the rice softens.
Large batches trap steam better. For 3 cups rice and 6 cups water, avoid stirring after covering. Stirring releases steam and can break the grains.
When To Adjust The Water
Start with 2 cups water for 1 cup long-grain white rice when cooking uncovered briefly, then covered on the stove. Adjust only when the rice type, batch size, pot, or cooking method changes.
Adjust by rice type
| Rice | Water for 1 cup rice | What changes |
|---|---|---|
| Long-grain white | 2 cups | Baseline stove ratio |
| Medium-grain white | 1 3/4 cups | Softer grain, less water |
| Short-grain white | 1 1/2 cups | Stickier texture, less water |
| Jasmine | 1 1/2 cups | Fragrant rice turns mushy with too much water |
| Basmati | 1 1/2 to 1 3/4 cups | Use less for separate grains |
| Brown rice | 2 1/2 cups | Bran layer needs more water |
For 2 cups long-grain white rice, do not automatically double to 4 cups if your pot has a tight lid. Use about 3 1/2 cups water because less surface evaporation occurs in a larger batch.
For 3 cups long-grain white rice, use about 5 cups water, not 6 cups. A large covered pot traps steam better, so the extra cup would often leave wet, heavy rice.
Adjust for rinsed or soaked rice
Rinsed rice carries surface water into the pot. For 1 cup rinsed white rice, reduce water by 1 to 2 tablespoons. Since 1 tablespoon is 15 ml, that is 15 to 30 ml less.
Example: for 1 cup jasmine rice, use 1 1/2 cups water if unrinsed. If well rinsed and drained, use 1 1/2 cups minus 2 tablespoons.
If rice was soaked 20 to 30 minutes, reduce water more aggressively. For 1 cup basmati, use 1 1/4 to 1 1/2 cups water after soaking and draining, depending on how firm you want it.
Adjust for the pot and lid
A wide pot loses more water before the lid goes on. Add 2 tablespoons water per cup of rice if the pot is wide and shallow.
A heavy pot with a tight lid needs less water. Reduce by 2 tablespoons per cup of white rice if the lid seals well and the burner runs low without sputtering.
A loose lid leaks steam. For 1 cup white rice, add 1/4 cup water. Since 1/4 cup is 4 tablespoons, that is a clear, measurable correction.
Adjust for texture
For firmer rice, reduce water by 2 tablespoons per cup of rice. For softer rice, add 2 tablespoons per cup. Make this adjustment once, not repeatedly during cooking.
Worked example: 2 cups basmati at 1 1/2 cups water per cup equals 3 cups water. For firmer grains, subtract 4 tablespoons, which is 1/4 cup.
Worked example: 1 cup brown rice at 2 1/2 cups water turns too chewy. Next time add 1/4 cup water, bringing the total to 2 3/4 cups.
Adjust for rice cookers
For a rice cooker, use its cup and bowl markings when available. If using a US measuring cup, start with 1 cup white rice to 1 1/4 cups water, then adjust by 2 tablespoons next batch.
Do not fix undercooked rice by adding a full cup. Add 1/4 cup water, cover, and continue cooking briefly. That small amount adds steam without turning the bottom layer soupy.
Frequently Asked Questions
How many cups of water do I use for 1 cup of white rice?
Use 2 cups of water for 1 cup of long-grain white rice on the stovetop. That means 1 cup rice to 2 cups water, or 237 ml rice to 474 ml water. Simmer covered until the water is absorbed, then rest before fluffing.
How many cups of water for 1 cup of jasmine rice?
Use 1 1/2 cups of water for 1 cup of jasmine rice. Jasmine rice is softer and more aromatic than standard long-grain white rice, so it usually needs less water than the 2-to-1 ratio. Rinse first if you want less stickiness.
How many cups of water for 1 cup of basmati rice?
Use 1 1/2 cups of water for 1 cup of basmati rice. For firmer, separate grains, use slightly less: about 1 1/4 cups water. Rinse the rice until the water runs mostly clear to remove surface starch before cooking.
How many cups of water for 1 cup of brown rice?
Use 2 1/2 cups of water for 1 cup of brown rice. Brown rice keeps its bran layer, so it needs more water and a longer cooking time than white rice. Keep the pot covered and let it rest after cooking for better texture.
Does 1 cup of dry rice make 1 cup cooked?
No. One cup of dry rice usually makes about 3 cups cooked rice, depending on the variety and water ratio. For a simple white rice batch, 1 cup dry rice plus 2 cups water typically yields enough cooked rice for about 3 servings.
