Rice Water Ratio & Cooking Time Calculator
Get the perfect rice-to-water ratio and cooking time for every type of rice. Never end up with soggy or crunchy rice again.
Perfect Rice Cooking Guide
Rice-to-Water Ratios
The correct water ratio varies significantly by rice type. Long-grain white: 1:1.5-1.75 (rice:water by volume) or 1:1.8 by weight. Basmati: 1:1.5 (rinse first — removes excess starch). Jasmine: 1:1.4 (slightly less water — jasmine is more moist). Brown rice: 1:2.0-2.5 (longer cooking, more water). Sushi rice: 1:1.1-1.2 (less water — the vinegar seasoning adds moisture). Wild rice: 1:3 (significantly more water, very long cooking time). Arborio/risotto: not applicable — water is added gradually d
The Absorption Method
Rinse rice until water runs clear (especially basmati and sushi rice — reduces stickiness and removes excess starch). Add measured water plus a pinch of salt. Bring to a full boil with the lid on. Immediately reduce to the lowest possible heat. Cook for the required time without lifting the lid — the steam is doing the work. Remove from heat and leave covered for 5-10 minutes (resting allows the rice to finish absorbing steam evenly). Fluff with a fork, never a spoon (which compresses the grains
Why Rice Cookers Work Better
Rice cookers achieve consistent results because they detect when all the water has been absorbed (the temperature rises above 100°C once no water remains to evaporate) and automatically switch to 'warm' mode. This eliminates the timing guesswork and the lid-lifting temptation. Fuzzy logic rice cookers adjust cooking based on detected rice type and quantity. For daily rice consumption, a basic rice cooker (£20-50) produces results that are difficult to replicate consistently on the hob. Japanese
Storing and Reheating Cooked Rice
Food safety: rice contains Bacillus cereus spores that survive cooking and can multiply rapidly at room temperature. Cool cooked rice quickly (within one hour, spread on a wide dish), refrigerate in an airtight container, and use within 24 hours. Never leave cooked rice at room temperature for more than 2 hours. Reheating: rice must be piping hot all the way through (minimum 75°C). Add a splash of water before microwaving and cover to create steam. Never reheat rice more than once. Fried rice is
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