What does this tool do?
Rice varieties absorb different amounts of water because of their starch and fibre content. Long-grain white rice needs less water than brown rice, while sushi rice is cooked with a tighter ratio. This calculator scales both water and expected yield.
The Formula
Water (ml) = dry rice (cups) × 236.6 × water ratioFrequently Asked Questions
Do I need to rinse rice before cooking?
Rinsing removes surface starch and gives looser, less sticky grains. It matters most for jasmine, basmati and sushi rice; if you rinse, drain well and reduce the water slightly.
Why is my rice crunchy or mushy?
Crunchy rice usually needs more water or a longer covered rest; mushy rice has too much water or was stirred during cooking. Check that the lid fits tightly and keep the heat low after boiling.