Get the exact water amount for any rice — stovetop, rice cooker or Instant Pot. Covers white, jasmine, basmati, brown, sona masoori and 10 more types. Includes rinsed/unrinsed toggle, altitude adjustment, and a built-in cooking timer.
Jasmine rice (1:1.5) absorbs much less water than brown rice (1:2.5). The difference comes from starch content and bran layers. Rinsed rice already carries surface moisture, so needs slightly less water. Using a generic "2 cups water per cup of rice" rule works for white rice but will make jasmine gummy and undercook brown rice.
A rice cooker traps more steam than a stovetop pot, so needs about 15% less water. An Instant Pot operates under pressure — water doesn't evaporate at all, so you need 20–25% less than stovetop. Never use the same ratio across methods: stovetop basmati (1:1.5) becomes soggy in a rice cooker at that same ratio.
At altitudes above 500m (1,600ft), water boils at a lower temperature and evaporates faster. Rice needs more water and longer cooking times at high altitude. Add 1–2 tablespoons extra water per cup of rice and increase cooking time by 5 minutes. This is why Denver and Mexico City residents often struggle with standard rice ratios.
White rice (stovetop): 5.25 cups / 1,243ml
Jasmine rice: 4.5 cups
Basmati: 4.5 cups
Brown rice: 7.5 cups
Rice cooker (white): 4.5 cups
Instant Pot (white): 3.75 cups
Use the calculator above for your exact rice type, cooking method and rinsing preference.
| Rice Type | Ratio (rice:water) | 1 cup → water | 2 cups → water | 3 cups → water | Cook time | Yield (cooked) |
|---|---|---|---|---|---|---|
| 🌾 White long-grain (stovetop) | 1 : 1.75 | 1.75 cups | 3.5 cups | 5.25 cups | 18 min | 3× dry volume |
| 🌾 White long-grain (rice cooker) | 1 : 1.5 | 1.5 cups | 3.0 cups | 4.5 cups | 25–30 min | 3× dry volume |
| 🌾 White long-grain (Instant Pot) | 1 : 1.25 | 1.25 cups | 2.5 cups | 3.75 cups | 3 min HP | 3× dry volume |
| 🌸 Jasmine rice (stovetop) | 1 : 1.5 | 1.5 cups | 3.0 cups | 4.5 cups | 18 min | 3× dry |
| 🌸 Jasmine rice (rice cooker) | 1 : 1.25 | 1.25 cups | 2.5 cups | 3.75 cups | Auto | 3× dry |
| 🍛 Basmati rice (stovetop) | 1 : 1.5 | 1.5 cups | 3.0 cups | 4.5 cups | 15 min | 3× dry |
| 🌾 Sona Masoori (stovetop) | 1 : 2.0 | 2.0 cups | 4.0 cups | 6.0 cups | 20 min | 3× dry |
| 🟤 Brown rice (stovetop) | 1 : 2.5 | 2.5 cups | 5.0 cups | 7.5 cups | 40–45 min | 3.5× dry |
| 🟤 Brown rice (rice cooker) | 1 : 2.0 | 2.0 cups | 4.0 cups | 6.0 cups | Auto | 3.5× dry |
| 🍱 Sushi rice (stovetop) | 1 : 1.25 | 1.25 cups | 2.5 cups | 3.75 cups | 15 min | 2.5× dry |
| 🌿 Wild rice (stovetop) | 1 : 3.0 | 3.0 cups | 6.0 cups | 9.0 cups | 45–50 min | 3.5× dry |
| 🍚 Arborio (risotto) | 1 : 3.0 | 3.0 cups | 6.0 cups | 9.0 cups | 20–25 min | 3× dry |
Values for rinsed rice at sea level. Rinsed rice needs ~5–8% less water than unrinsed. High altitude: add 10–15% more water.
After cooking, remove from heat and let rice rest covered for 5–10 minutes. This redistributes steam, finishes cooking any slightly underdone grains at the edges, and makes fluffing easier. Removing the lid immediately lets steam escape and the top layer dries out before the bottom is ready.
Yes, for most rice types. Rinsing removes excess surface starch that makes rice gummy and sticky. For jasmine and basmati rice, rinse until water runs clear — 2–3 washes. Skip rinsing for sushi rice (you want the starch for binding) and risotto arborio. Rinsed rice needs about 2 tablespoons less water per cup.