Convert between dry and cooked rice amounts for any variety. Calculate servings, calories, and scaling for recipes.
One of the most common kitchen questions is "how much cooked rice will I get from this much dry rice?" Every recipe says "2 cups cooked rice" but your pantry has a bag of dry rice, and the expansion ratio depends entirely on the type of rice. White long-grain rice roughly triples in volume when cooked, but sushi rice barely doubles, and wild rice can expand by 3.5×. Getting this wrong means either not enough rice for dinner or a pot overflowing with leftover rice.
The conversion also works in reverse — when a recipe calls for 3 cups of cooked rice and you need to know how much dry rice to start with. This calculator handles both directions: dry to cooked and cooked to dry. It covers 13 rice varieties with their specific expansion ratios, calorie counts, water requirements, and serving sizes.
Beyond simple conversion, this tool helps you plan rice quantities for any number of servings. Need rice for a stir-fry for 6 people? It tells you exactly how much dry rice to cook, how much water to add, and the nutritional breakdown. It's the quick-reference tool every home cook needs.
Rice yield depends on variety, grain length, and whether you are measuring for a side dish or a main course. This calculator makes the dry-to-cooked conversion explicit so you can scale recipes without ending up with too little rice for dinner or far more than the pot can hold.
Cooked Rice = Dry Rice × Expansion Ratio. Expansion varies by type: white long-grain ×3.0, jasmine ×2.8, basmati ×3.5, sushi ×2.5, brown ×3.0, wild ×3.5. For reverse: Dry Rice = Cooked Rice ÷ Expansion Ratio. 1 cup dry rice ≈ 185g. 1 serving cooked ≈ ¾ cup (as side dish) or 1.5 cups (as main).
Result: 3 cups cooked rice (about 4 side-dish servings)
1 cup dry white long-grain rice × 3.0 expansion ratio = 3 cups cooked rice. At ¾ cup per serving as a side dish, that's 4 servings. Calories: about 675 total (169 per serving).
Different rice varieties absorb water differently, so the cooked yield is not universal. Long-grain white rice tends to triple in volume, jasmine is slightly lower, and basmati can expand further. Short-grain and sushi rice stay denser and stick together more tightly.
Use a smaller cooked portion for a side dish and a larger one when rice is the main starch in the meal. That distinction matters when you are planning a family dinner, meal prep containers, or a recipe that has to feed a fixed number of guests.
Weight is the more reliable way to scale rice because grain shape and packing density change cup measurements. If the recipe matters, weigh the dry rice first and use the calculator to convert that amount into the expected cooked yield.
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It varies by type: white long-grain makes about 3 cups cooked, jasmine about 2.8 cups, basmati about 3.5 cups, and brown rice about 3 cups. On average, dry rice roughly triples in volume.
As a side dish: ¼ to ⅓ cup dry rice per person (makes ¾ to 1 cup cooked). As a main dish: ½ cup dry per person (makes 1.5 cups cooked). Adjust for appetite and other dishes.
Brown rice expands about the same as white (×3), but absorbs more water and takes longer to cook. The cooked volume is similar, but brown rice is denser and heavier per cup.
Basmati grains are very long and thin, and they elongate dramatically during cooking (up to 3.5× in length). This gives the highest volume expansion. It's why a cup of dry basmati yields more than most other varieties.
About 200-220 calories per cup of cooked white rice and 215-245 per cup of cooked brown rice. Dry rice is about 675 calories per cup because it is concentrated before absorbing water.
Yes, and it's more accurate. 1 cup of dry rice weighs about 185g (6.5 oz). For cooked rice, 1 cup weighs about 175-200g depending on variety. Professional recipes use weight for precision.