A Guide To Rice Cooking – If you’ve read our Rice Glossary, you’ve encountered thirty varieties of rice. However, they do not all cook at the same time. Utilize the below chart as a guide. Rice expands by three to four times its uncooked volume (brown rice and converted rice produce higher yields).
| Uncooked Rice 1 cup or 240 ml | Liquid | Cooking Time (minutes)* | Cooked Rice |
| Basmati Rice | 1¾ c 420 ml | 15 | 3 c 720 ml |
| Brown Rice | 2-2½ c 480-600 ml | 45-50 | 3-4 c 720-960 ml |
| Converted/Parboiled Rice | 2-2½ c 480-600 ml | 20-25 | 3-4 c 720-960 ml |
| Jasmine Rice | 2 c 480 ml | 15 | 3 c 720 ml |
| Sticky Rice | 2 c 480 ml | 15 | 3 c 720 ml |
| White Medium-Grain or Short-Grain Rice | 1½ c 360 ml | 15 | 3 c 720 ml |
| White Long-Grain Rice | 1¾-2 c 420-480 ml | 15 | 3 c 720 ml |
| Other Rice (including minute rice, wild rice and rice mixes) | Follow Package Directions | ||
If the rice is not tender enough or the liquid is not fully absorbed, replace the lid and cook for an additional 2 to 4 minutes.
| For more information about rice and rice recipes, including the Bangkok Rice & Shrimp Salad featured at the right, visit the main page of our Rice, Beans & Grains section. |
Uncooked rice yields two cups of cooked rice per cup of uncooked rice, therefore if you want one cup of cooked rice, use 1/2 cup uncooked rice. Use double the amount of liquid, which means that for every cup of uncooked rice, you’ll need two cups of water or whatever liquid you’re using. How much does 1 cup of brown rice make cooked?
How many individuals does 1 cup of rice serve?
How much rice does 1 cup serve? One cup of dry rice will yield two to three servings of cooked rice for adults. Depending on your family size, you may have two adults and two young children. If you have a rice cooker, you can cook rice in it. If you do not have a stockpot, use a large pot and fill it with enough water to cover the bottom.
What is the ratio between uncooked and cooked rice?
When cooked, does brown rice or white rice expand more? I’d say the answer depends greatly on the specific type of rice, the cooking method, and how much you “fluff” the rice afterward. There are internet sources that claim brown rice expands more than white rice, and others that claim the opposite.
I went to for a more precise measurement. There are volumetric nutrient measurements for both cooked and uncooked rice. Despite the fact that volume measurements for things like cooked rice are difficult, I believe that if there is a resource that attempts consistency in measurement, it’s probably something like this.
In any case, I compared the calories listed for 1 cup of raw rice versus 1 cup of cooked rice in various USDA nutrient lists. I assume that cooking does not result in the random loss of many calories (or at least any minimal loss is at similar rates).
Note that the standard USDA preparation appears to be to cook until all water has been absorbed (e.g., data sheet), as opposed to methods such as boiling in excess water and draining, which may result in greater nutrient loss. Therefore, by comparing the calories per cup of raw and cooked rice, we can gauge the relative expansion of each rice variety.
Here are the calories per 1-cup servings and the expansion ratio I calculated. Wild rice Long-grain: 679 raw, 248 cooked = 2.74 Medium-grain: uncooked 688, cooked 218 = 3.16 Plain rice Long-grain: 675 raw, 205 cooked = 3.29 Medium-grain: uncooked 702 cooked 242 = 2.90 Short-grain: uncooked 716 to cooked 266 = 2.69 Glutinous: raw 684 versus cooked 169 = 4.05 In conclusion, it appears that the shape and type of rice grains matter just as much as whether they are brown or white.
When cooked, does rice expand or contract?
When cooked, does brown rice or white rice expand more? I’d say the answer depends greatly on the specific type of rice, the cooking method, and how much you “fluff” the rice afterward. There are internet sources that claim brown rice expands more than white rice, and others that claim the opposite.
I went to for a more precise measurement. There are volumetric nutrient measurements for both cooked and uncooked rice. Despite the fact that volume measurements for things like cooked rice are difficult, I believe that if there is a resource that attempts consistency in measurement, it’s probably something like this.
In any case, I compared the calories listed for 1 cup of raw rice versus 1 cup of cooked rice in various USDA nutrient lists. I assume that cooking does not result in the random loss of many calories (or at least any minimal loss is at similar rates).
- Note that the standard USDA preparation appears to be to cook until all water has been absorbed (e.g., data sheet), as opposed to methods such as boiling in excess water and draining, which may result in greater nutrient loss.
- Therefore, by comparing the calories per cup of raw and cooked rice, we can gauge the relative expansion of each rice variety.
Here are the calories per 1-cup servings and the expansion ratio I calculated. Wild rice Long-grain: 679 raw, 248 cooked = 2.74 Medium-grain: uncooked 688, cooked 218 = 3.16 Plain rice Long-grain: 675 raw, 205 cooked = 3.29 Medium-grain: uncooked 702 cooked 242 = 2.90 Short-grain: uncooked 716 to cooked 266 = 2.69 Glutinous: raw 684 versus cooked 169 = 4.05 In conclusion, it appears that the shape and type of rice grains matter just as much as whether they are brown or white.