Rice Water Ratio Chart - Perfect Ratios for All Rice Types (2026 Guide)

If you've ever Googled "rice to water ratio" only to end up with mushy, burnt, or undercooked rice, you're not alone.

The problem isn't your cooking skills—it's that there is no single universal rice-to-water ratio.

Different rice types absorb different amounts of water. Different cooking methods (stovetop vs. rice cooker vs. Instant Pot) have different evaporation rates. Even the age of your rice changes how much water it needs.

This complete guide gives you the exact rice water ratios for every rice type and cooking method, explains why your rice keeps failing, and shows you when to stop guessing and use a calculator instead.

Why Generic Rice Ratios Fail (The Science)

The famous "2 cups water for 1 cup rice" rule fails because rice cooking is controlled by three variables, not one:

1. Rice Grain Structure

Different rice types have different starch compositions:

• Long-grain (basmati, jasmine): Less starch, stays fluffy and separate
• Medium-grain (calrose): Moderate starch, slightly sticky
• Short-grain (sushi): High starch, very sticky and clingy
• Brown rice: Has bran layer that slows water absorption

2. Absorption vs. Evaporation

Rice doesn't just absorb water—water also evaporates during cooking:

• Open pot (no lid): High evaporation → Needs MORE water
• Covered pot (stovetop): Moderate evaporation → Standard ratios
• Pressure cooker/Instant Pot: Almost ZERO evaporation → Needs LESS water
• Rice cooker: Low evaporation → Slightly less than stovetop

This is why rice that works perfectly on the stovetop turns mushy in a pressure cooker using the same ratio.

3. Rice Age (The Variable Nobody Mentions)

Fresh rice (< 3 months old): Higher moisture content, needs less water
Aged rice (6+ months old): Drier, absorbs more water, needs 10-25% more water

This is why the same bag of rice can produce different results 6 months later. (Read more about rice aging)

Complete Rice Water Ratio Chart by Type

Stovetop Cooking (Covered Pot)

This chart assumes stovetop cooking in a standard covered pot on low simmer after bringing to a boil.

Pressure Cooker & Instant Pot Ratios

This is where most people mess up. Pressure cookers have almost zero evaporation, so using stovetop ratios creates mushy rice.

Rice Cooker Ratios

Most rice cookers come with a measuring cup and marked water lines. However, if your rice cooker doesn't have markings or you're using a different rice type:

General Rice Cooker Ratios:

• White rice: 1 : 1.5
• Brown rice: 1 : 2
• Basmati: 1 : 1.25
• Jasmine: 1 : 1.25

Rice cookers typically need slightly less water than stovetop because they have tight seals and low evaporation.

Brown Rice vs. White Rice: Why the Ratio Changes

Brown rice isn't just "healthier white rice"—it's structurally different:

The Bran Layer Changes Everything

• Slows water penetration: Water must seep through the bran to reach the starchy endosperm
• Requires longer cooking: 40-45 minutes vs. 15-18 minutes for white rice
• Needs more water: 1:2 ratio vs. 1:1.5 for white rice
• Benefits from resting: 10-15 minute steam rest after cooking

Why Adding More Water Doesn't Always Fix Crunchy Brown Rice

If your brown rice is crunchy after 45 minutes, the problem is usually time, not water. Brown rice needs:

1. Full 40-45 minutes of simmering
2. 10-15 minute rest period off heat (still covered)
3. Heavy-bottomed pot for even heat distribution

Common brown rice mistake: Opening the lid to check = steam loss = crunchy rice even with correct water ratio.

Does Rice Age Matter? (The Factor Everyone Ignores)

Yes, rice age dramatically affects water absorption.

Fresh Rice (< 3 months old)

• Higher moisture content (12-14%)
• Needs 10-15% LESS water
• Cooks faster
• Slightly stickier texture

Medium-Aged Rice (3-12 months)

• Standard moisture (11-12%)
• Use chart ratios as-is
• Optimal for most cooking

Aged Rice (1+ years old)

• Very dry (9-10% moisture)
• Needs 15-25% MORE water
• Cooks slightly faster
• Produces fluffier, more separate grains
• Preferred for biryani and pilaf

Pro tip: Aged basmati (1-2 years old) is considered superior and commands higher prices in specialty stores because it produces the fluffiest, most aromatic rice.

Want to learn more? Read our full guide: Does Rice Age Matter?

Step-by-Step: How to Cook Perfect Rice Every Time

Step 1: Rinse the Rice (Critical for Most Types)

Why rinse? Removes excess surface starch that causes gummy, clumpy rice.

How much to rinse:

• Basmati: Rinse 3-4 times until water runs completely clear
• Jasmine: Rinse 1-2 times (slight stickiness is desired)
• Sushi rice: Rinse 2-3 times until water is mostly clear
• Brown rice: Rinse 1-2 times (bran layer already limits starch)

Don't rinse: Arborio (risotto rice) - you WANT the starch for creaminess

Step 2: Measure the Correct Ratio

Use the charts above based on:

1. Your rice type (white long-grain, brown, basmati, etc.)
2. Your cooking method (stovetop, pressure cooker, rice cooker)
3. Your rice age (if known)

Precision matters: Use actual measuring cups, not random cups from your cabinet. A 10% error in water = the difference between perfect and mushy rice.

Step 3: Bring to a Boil, Then Simmer

1. Combine rice and water in pot
2. Bring to a rolling boil over high heat (uncovered is fine)
3. Immediately reduce to lowest simmer and cover with tight-fitting lid
4. Do NOT lift the lid during cooking (steam loss ruins the ratio)

Heat level: The lowest simmer your stove can achieve. You should barely see any bubbles.

Step 4: Cook for the Correct Time

White rice: 15-18 minutes
Brown rice: 40-45 minutes
Wild rice: 45-55 minutes

Set a timer. Don't guess.

Step 5: Rest Off Heat (The Secret Step)

1. Turn off heat when timer ends
2. Keep lid on (don't peek!)
3. Let rest for 10 minutes (white rice) or 15 minutes (brown rice)

Why this matters: Rice finishes cooking with residual steam during the rest period. This makes the difference between good and amazing rice.

Step 6: Fluff and Serve

Remove lid, fluff rice gently with a fork (not a spoon—spoons mash the grains), and serve immediately.

Common Rice Cooking Mistakes (That No Ratio Can Fix)

Mistake #1: Not Rinsing Rice

Result: Gummy, sticky clumps even with correct water ratio

Fix: Rinse until water runs clear (except arborio for risotto)

Mistake #2: Lifting the Lid During Cooking

Result: Steam escapes, water evaporates unevenly, rice cooks inconsistently

Fix: Trust the process. Set a timer and walk away. Resist the urge to check.

Mistake #3: Heat Too High

Result: Bottom burns while top stays undercooked, or rice boils over

Fix: After initial boil, reduce to LOWEST possible simmer. Rice needs gentle, even heat.

Mistake #4: Skipping the Rest Period

Result: Wet, sticky rice that hasn't finished cooking

Fix: Always rest covered for 10-15 minutes after cooking. This isn't optional.

Mistake #5: Using Stovetop Ratios in Pressure Cooker

Result: Mushy, overcooked rice pudding

Fix: Pressure cooker needs 30-50% LESS water than stovetop. See pressure cooker chart above.

Rice Serving Sizes: How Much Per Person?

Planning rice for a crowd? Here's the math:

Dry Rice to Cooked Rice Conversion

• White rice: Roughly 3x volume (1 cup dry = 3 cups cooked)
• Brown rice: Roughly 2.5x volume (1 cup dry = 2.5 cups cooked)

Per Person Servings

Side dish:

• ¼ cup (60g) dry rice per person
• Yields ~¾ cup cooked rice

Main dish / Rice bowl:

• ½ cup (120g) dry rice per person
• Yields ~1.5 cups cooked rice

Party portions:

• Add 20% extra to account for varying appetites
• Brown rice is more filling than white rice

Example: For 10 people (rice as side dish):

• 10 people × ¼ cup = 2.5 cups dry rice
• Add 20% buffer = 3 cups dry rice total
• Will yield approximately 9 cups cooked rice

Planning a taco bar? Check our Taco Bar Calculator to calculate all your party portions.

Troubleshooting: Why Is My Rice...

...Mushy / Overcooked?

Causes:

• Too much water (most common)
• Using stovetop ratio in pressure cooker
• Rice is very fresh (high moisture content)
• Lifted lid during cooking (extra moisture)

Solutions:

• Reduce water by 10-15%
• Use pressure cooker ratios for pressure cooking
• Account for rice age

...Burnt on Bottom?

Causes:

• Heat too high
• Not enough water
• Pot too thin (uneven heat distribution)

Solutions:

• Use lowest possible simmer after boiling
• Heavy-bottomed pot distributes heat better
• Check water ratio for your rice type

...Crunchy / Undercooked?

Causes:

• Not enough water
• Rice is very old/dry
• Didn't simmer long enough
• Skipped rest period

Solutions:

• Add 10-20% more water for aged rice
• Ensure full cooking time (40-45 min for brown)
• Always rest 10-15 minutes after cooking

...Sticky / Gummy?

Causes:

• Didn't rinse rice (excess surface starch)
• Too much water
• Stirred during cooking
• Wrong rice type for desired texture

Solutions:

• Rinse rice 2-4 times before cooking
• Use slightly less water (reduce by 10%)
• Never stir rice during cooking
• For fluffy rice, use long-grain varieties

Regional Rice Varieties: Special Cases

Seeraga Samba Rice (South Indian)

Stovetop: 1 : 1.75
Pressure cooker: 1 : 1.25
Notes: Small, fragrant grain. Rinse 2-3 times. Highly aromatic.

Arborio Rice (Italian Risotto)

Stovetop: 1 : 3-4 (added gradually)
Notes: Do NOT rinse. Starch creates creamy texture. Add liquid ½ cup at a time while stirring.

Black Rice (Forbidden Rice)

Stovetop: 1 : 2
Cooking time: 30-35 minutes
Notes: High in anthocyanins. Similar to brown rice cooking method.

Sticky Rice / Glutinous Rice

Method: Soak 4-8 hours, then steam (not boil)
Notes: Used for Thai desserts and dim sum. Cannot be cooked using water ratios.

Quick Reference: Rice Ratio Cheat Sheet

When to Stop Memorizing and Use a Calculator

If you're thinking "This is more complicated than I expected"—you're right.

Rice cooking involves:

• Rice type (10+ varieties)
• Rice age (fresh vs. aged)
• Cooking method (stovetop, rice cooker, pressure cooker)
• Pot type (heavy vs. thin bottom)
• Altitude (high altitude needs adjustments)

That's a lot of variables to remember.

Better solution: Use our Rice Water Ratio Calculator which accounts for all these factors and gives you an exact measurement in seconds.

Related Resources

More Kitchen Science:

• How to Blanch Vegetables for Freezing - Prevent mushy frozen vegetables
• Why Is My Sourdough Flat? - Bread troubleshooting
• Fermentation Salt Ratios Guide - Perfect pickles every time

More Cooking Tools:

• Energy Cost Calculator - Is pressure cooker cheaper than stovetop?
• Microwave Defrost Calculator - Safe defrosting times
• Taco Bar Party Calculator - Plan portions for crowds

The Bottom Line

There is no universal rice-to-water ratio—and that's not a flaw in your cooking. It's physics.

Different rice types, different cooking methods, different evaporation rates, and even different rice ages all change the optimal water amount.

Once you understand these variables, the solution becomes simple: Stop guessing. Use the chart or calculator.

Perfect rice isn't about intuition or experience—it's about using the right ratio for your specific situation every single time.