Rice to Water Ratio Chart (Stovetop) and How Long Rice Takes to Cook
For most long-grain white rice on the stove, use 1 cup of rice to 1½ cups of water, simmer covered for 15 to 18 minutes, then rest it off the heat for 10 minutes. Jasmine rice needs a little less water (about 1¼ cups), short-grain sushi rice about 1⅛ cups, and brown rice about 2 cups with 40 to 45 minutes of cooking. The chart below covers every common type.
Rice is simple, but the ratio matters. Too much water gives you mushy rice and too little leaves it hard in the middle. Use this guide as your stovetop cheat sheet, whether you are cooking for one or feeding a crowd, and whether or not you own a rice cooker.
Rice to Water Ratio Chart (Stovetop)
| Rice type | Water per 1 cup rice | Simmer time | Rest time | Cooked yield |
|---|---|---|---|---|
| Long-grain white | 1½ cups | 15–18 min | 10 min | About 3 cups |
| Jasmine (white) | 1¼ cups | 15 min | 10 min | About 3 cups |
| Basmati (white) | 1½ cups (1¼ if soaked) | 15 min | 10 min | About 3 cups |
| Medium-grain (such as Calrose) | 1¼–1½ cups | 15–18 min | 10 min | About 3 cups |
| Short-grain / sushi | 1⅛–1¼ cups | 15–18 min | 10–15 min | About 2½–3 cups |
| Parboiled (converted) | 2–2¼ cups | 20–25 min | 5 min | About 3½–4 cups |
| Long-grain brown | 2–2¼ cups | 40–45 min | 10 min | About 3–3½ cups |
| Brown basmati or jasmine | 1¾ cups | 35–45 min | 10 min | About 3 cups |
| Wild rice | 3–4 cups (drain extra) | 45–55 min | 5 min | About 3–4 cups |
These are starting points for rinsed rice in a heavy saucepan with a tight lid. Package directions, the age of your rice, your pot and your stove all make a difference. If your rice comes out a bit wet, use 2 tablespoons less water next time; if it is a bit firm, add 2 tablespoons more.
How to Cook Rice on the Stove (Basic Method)
- Measure and rinse. Measure the rice with a dry measuring cup, then rinse it in a fine-mesh strainer under cold water until the water runs mostly clear. Drain well.
- Combine. Put the rice, measured water and a pinch of salt (about ½ teaspoon per cup of rice) in a heavy saucepan.
- Boil. Bring to a boil over medium-high heat, uncovered.
- Simmer covered. As soon as it boils, give it one stir, cover with a tight lid, and turn the heat to the lowest setting that keeps a gentle simmer.
- Do not peek. Cook for the time in the chart without lifting the lid. Lifting it lets steam escape and throws off the timing.
- Rest. Turn off the heat and leave the pot covered for 10 minutes. The rice keeps cooking in its own steam and the moisture evens out.
- Fluff and serve. Use a fork or rice paddle to gently fluff the grains.
How Long Does Rice Take to Cook?
From start to finish, plain white rice takes about 30 to 35 minutes on the stove: a few minutes to boil, 15 to 18 minutes to simmer, and 10 minutes to rest. Brown rice takes about an hour in total. Parboiled rice falls in between, and wild rice takes the longest.
If you are short on time, soaking rice for 30 minutes before cooking can shave a few minutes off, especially for brown rice and basmati. If you have a rice cooker, see how long a rice cooker takes for those times.
How Long to Let Rice Sit After Cooking
Let rice rest, covered and off the heat, for about 10 minutes. Short-grain and sushi rice benefit from up to 15 minutes. Skipping the rest is one of the most common reasons rice turns out wet on top and sticky on the bottom. Do not let it sit for hours, though. Once it is done resting, serve it, keep it hot, or cool and refrigerate it within 1 to 2 hours.
The Finger (Knuckle) Method
Many home cooks around the world never measure water at all. They use the finger method:
- Put the rinsed rice in the pot and shake it so the top is flat.
- Rest the tip of your index finger lightly on the surface of the rice.
- Add water until it reaches your first knuckle, which is about 1 inch (2.5 cm) above the rice.
This works well for most white rice in a regular saucepan, and it scales nicely because the water above the rice stays about the same even when you cook more rice. It is less reliable for brown rice, wild rice, very wide pots or very small amounts.
Scaling the Ratio for More Rice
| Uncooked long-grain white rice | Water | Cooked rice | Serves (as a side) |
|---|---|---|---|
| ½ cup | ¾ cup + 1 tbsp | About 1½ cups | 2 |
| 1 cup | 1½ cups | About 3 cups | 3–4 |
| 1½ cups | 2¼ cups | About 4½ cups | 5–6 |
| 2 cups | 2¾–3 cups | About 6 cups | 6–8 |
| 3 cups | 4–4¼ cups | About 9 cups | 9–12 |
For large batches, you can use slightly less than the full ratio of water, because less water evaporates in proportion when the pot is fuller. Use a wider pot so the rice cooks evenly, and allow a few extra minutes of simmering.
How Much Rice per Person?
- Side dish: about ¼ to ⅓ cup of uncooked rice per person.
- Main dish (rice bowls, curries, stir-fries): about ½ cup of uncooked rice per person.
- Big eaters or leftovers for lunch: plan on ¾ cup per person.
Troubleshooting Stovetop Rice
| Problem | Why it happens | How to fix it |
|---|---|---|
| Mushy or soggy | Too much water, not rinsed, or stirred during cooking | Spread on a tray to steam off; use less water next time |
| Hard or crunchy | Too little water, heat too high, or lid lifted | Add 2–4 tbsp hot water, cover and cook on low for 5–10 min |
| Burnt on the bottom | Heat too high or thin pot | Use the lowest simmer and a heavy pot; scoop out the good rice without scraping |
| Boils over | Lots of surface starch or pot too small | Rinse well, use a bigger pot, and turn the heat down as soon as it boils |
| Wet on top, dry at bottom | Skipped the rest | Always rest 10 minutes covered |
Making Rice Without a Rice Cooker
You do not need a rice cooker to make great rice. Besides the saucepan method above, you can:
- Use the pasta method: boil rice in plenty of salted water until tender, then drain and steam covered for a few minutes. Works for any long-grain rice and is very forgiving.
- Bake it: combine rice and boiling water in a covered baking dish and bake at 350°F (175°C), about 25 minutes for white rice or 60 minutes for brown.
- Use a frying pan: a wide pan with a lid works well too. See how to cook rice in a frying pan.
If you do use a rice cooker, the ratios are a little different, because less water evaporates. Our rice cooker water ratio guide covers those.
Frequently Asked Questions
Is the ratio 2 cups of water to 1 cup of rice?
The classic 2:1 ratio works for brown rice and some parboiled rice, but it usually makes white rice too soft. For most white rice on the stove, 1½:1 gives better results.
How much water for 1½ cups of rice?
About 2¼ cups of water for long-grain white rice, about 1⅞ cups for jasmine, and about 3 to 3⅜ cups for long-grain brown rice.
Do you measure rice before or after rinsing?
Before. Measure the dry rice, then rinse and drain it well before adding the measured water.
Should rice be boiled covered or uncovered?
Bring it to a boil uncovered, then cover it tightly for the simmer and the rest.
Why does my rice stick to the pot?
Usually the heat is too high, the pot is thin, or the rice was not rinsed. A heavy pot on very low heat, plus the 10-minute rest, helps the rice release from the bottom.
The Bottom Line
Start with 1 cup of rice to 1½ cups of water for long-grain white rice, 1¼ for jasmine, about 1⅛ for sushi rice and 2 for brown rice. Bring it to a boil, cover, simmer on low without peeking, and rest for 10 minutes. Adjust by a couple of tablespoons until it is exactly the way you like it, and write your perfect ratio on the rice container for next time.