Uncooked to Cooked Rice Calculator
Convert uncooked rice to cooked yield (or reverse) for white long-grain, basmati, jasmine, brown, and wild rice — with the water you need and servings per person. 100% free, runs in your browser.
Rice yield calculator
Rice yield & water ratio chart
Standard expansion factors and water ratios for common rice varieties, cooked stovetop. Yield ratios spot-checked against culinary references (Chef's Resource, OnlyCalculators, Handy Chefdom).
| Rice variety | Dry → cooked ratio | Water per cup dry | Cook time |
|---|---|---|---|
| White long-grain | 1 : 3 | 2 cups | 18–20 min |
| Basmati | 1 : 3 | 1¾ cups | 15–18 min |
| Jasmine | 1 : 2.75 | 1¾ cups | 15–18 min |
| Brown | 1 : 2.5 | 2½ cups | 40–50 min |
| Wild | 1 : 3.5 | 3 cups | 45–55 min |
Worked examples
Every number below was recomputed with the calculator engine — no hand-typed figures.
Example 1 — 1 cup uncooked white long-grain rice
Yield 3.0× → 3 cups cooked rice (≈540 g). Water needed: 2 cups. Serves 6 as a side (½ cup each) or 3 as a main (1 cup each). Stovetop: 18–20 min.
Example 2 — 200 g uncooked brown rice
200 g ÷ 200 g/cup = 1 cup uncooked. Yield 2.5× → 2.5 cups cooked (≈500 g). Water needed: 2.5 cups. Serves 5 as a side or 2.5 as a main. Stovetop: 40–50 min.
Example 3 — reverse: recipe needs 6 cups cooked jasmine rice
6 ÷ 2.75 = 2.18 cups uncooked jasmine (≈403.64 g). Water needed: 2.18 × 1.75 = 3.82 cups. Yields 12 side servings or 6 main servings. Stovetop: 15–18 min.
Example 4 — 2 cups uncooked wild rice
Yield 3.5× → 7 cups cooked rice (≈1,120 g). Water needed: 6 cups. Serves 14 as a side or 7 as a main. Stovetop: 45–55 min.
Rice yield FAQs
How much cooked rice does 1 cup of uncooked rice make?
How do I convert cooked rice back to uncooked?
How much water do I need per cup of rice?
How much rice should I cook per person?
Why does brown rice yield less cooked rice than white rice?
How much does 1 cup of uncooked rice weigh in grams?
Does rinsing rice change the cooked yield?
Which rice expands the most when cooked?
Methodology
Cooked yield = uncooked volume × expansion factor; water = uncooked cups × water ratio; servings = cooked cups ÷ serving size (½ cup side, 1 cup main). Expansion factors were spot-checked against culinary references (Chef's Resource, OnlyCalculators, Handy Chefdom) before the calculation table was frozen. Actual results vary slightly with pot seal, heat level, and altitude. Cooked-weight figures are approximate (weight gain tracks volume expansion as water is absorbed).
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