%3Amax_bytes(150000)%3Astrip_icc()%2F9390689-f821fb31f4804357af0878d79e71b3e4.jpg){kind=small}
%3Amax_bytes(150000)%3Astrip_icc()%2F167391304745E7984B-2F85-4649-8B14-4A5844410E04-2000-939c43fffcd748b5ba9628095d050295.jpeg){kind=small}
Rice to Water Ratio
By Strudel Team · Updated
Quick answer
Rice calculator
Rice type
Method
Dry rice
Water
1½ cups
about 360 ml
Cook
18 min simmer
Rest
10 min
Makes about 3 cups cooked
Rice to water chart
Water per 1 cup of dry rice. Rinsed rice needs slightly less.
| Rice | Stovetop | Simmer | Rice cooker | Instant Pot | Rinse? |
|---|---|---|---|---|---|
| Long-grain white | 1½ cups | 18 min | 1¼ cups · White setting | 1 cup · 4 min | Yes |
| Jasmine | 1¼ cups | 15 min | 1⅛ cups · White setting | 1 cup · 3 min | Yes |
| Basmati | 1½ cups | 15 min | 1¼ cups · White setting | 1 cup · 4 min | Yes, then soak 20 min |
| Short-grain / sushi | 1⅛ cups | 18 min | 1⅛ cups · Sushi setting | 1 cup · 5 min | Until clear |
| Brown | 2 cups | 45 min | 1¾ cups · Brown setting | 1¼ cups · 22 min | Optional |
| Wild | 3 cups | 50 min, drain | 2½ cups · Brown setting | 1½ cups · 25 min | Yes |
How to cook it
- Rinse the rice in cold water two or three times, until the water is mostly clear.
- Add rice, water and a pinch of salt to a heavy pot. Bring to a boil, uncovered.
- Stir once, cover tightly and drop the heat to the lowest setting. Simmer for the time in the chart.
- Take it off the heat and rest, covered, for 10 minutes. Fluff with a fork.
- Rinse the rice until the water is mostly clear, then drain well.
- Add rice and water to the inner pot. Use the chart ratio or the line marked for your rice type.
- Choose the setting for your rice and start the cooker.
- When it switches to warm, leave it closed for 10 minutes before fluffing.
- Rinse the rice and drain well. Extra water clinging to the rice throws off the ratio.
- Add rice, water and a pinch of salt. Lock the lid and set the valve to sealing.
- Cook on high pressure for the time in the chart.
- Let the pressure release naturally for 10 minutes, then vent the rest and fluff.
Should you rinse rice?
For white rice, yes. Rinsing washes off loose surface starch, which is what makes rice gummy and clumped. Swirl it in a bowl of cold water, pour off the cloudy water, and repeat two or three times. Skip rinsing for risotto and rice pudding, where that starch is what makes them creamy.
Fix common rice problems
Mushy or sticky
Too much water or skipped rinsing. Next time cut 2 tbsp of water per cup. Now: spread it on a sheet pan to steam dry.
Crunchy in the middle
Not enough water, or the lid leaked steam. Add 2-3 tbsp hot water, cover tightly, and cook 5 more minutes on low.
Scorched bottom
Heat too high. Spoon the top rice into a clean bowl without scraping, and use the lowest flame next time.
Wet on top
It needed the rest. Lay a clean towel under the lid and let it sit 10 minutes off the heat.
Cook with it
Strudel reads you each step and runs the rice and wok timers together.
Rice questions
How much rice per person?
About ⅓ cup of dry rice per person as a side, or ½ cup as a main. One cup of dry white rice makes roughly 3 cups cooked.
Does the ratio change when I double the rice?
Slightly. Less water evaporates proportionally in a bigger batch, so reduce the water by a couple of tablespoons per extra cup.
Can I use broth instead of water?
Yes, at the same ratio. Cut back on any added salt, since most broth is already seasoned.
How long does cooked rice keep?
Cool it quickly and refrigerate within an hour or two. It keeps 3-4 days in the fridge.
Perfect rice, without watching the pot.
Strudel reads you each step out loud and runs the timers, so you can keep your hands on the food.