Dry to Cooked Rice Calculator

Why rice roughly triples

Dry rice absorbs water as it cooks, and each grain swells significantly as its starch gelatinizes — long-grain white rice typically absorbs roughly twice its weight in water and ends up around three times its dry volume once cooked. Brown rice takes slightly longer to cook and generally yields a bit more, since it typically simmers a little longer and absorbs more water through its bran layer.

Use this before deciding how much dry rice to cook

If a recipe calls for "3 cups cooked rice" but you're starting from a bag of dry rice, working backward here tells you the dry amount to actually cook — much more useful than guessing and ending up with far more (or less) than the recipe needs.

These are averages, not a guarantee for every pot

Actual yield varies a bit with rice age, exact water ratio used, and cooking method (stovetop, rice cooker, or absorption method can all yield slightly different results) — treat this as a solid planning estimate, not an exact promise for a specific batch.