Rice Cooker Rice/Water Ratio?

What is the rice/water ratio for?

  1. White Rice
  2. Brown Rice
  3. Jasmine Rice

Also is it true if its long grain, its usually more water than short grain? And if so, how much?

If I’m cooking rice in a microwave

White rice 1:2
Brown rice 1:2.5
Jasmine rice 1:2

Cooks up perfectly - or at least, the way I like it.

I haven’t cooked short grain rice for a long time, so couldn’t comment.

I cook brown rice in a pot on the stove, 1 part rice to 2 parts water, plus a dash of salt or other seasoning.

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Moving thread from General Questions to Cafe Society.

I don’t have a rice cooker. I always cook rice in a regular pot on the stove, and it goes like this:

White basmati— 1.85 water:1 rice
Brown— 2.0 water:1 rice
Jasmine: I don’t rightly know, but I would guess about 1.9:1?

Never having used a rice cooker, I don’t know if the ratios would be at all different for it.

I use white rice, and have a rice cooker. I make 3 cups of rice at a time, using just over 3 cups of water.

I’ve never made brown or jasmine rice.

Is it different for rice cookers? I use a 2:1 ratio for all rices.

It varies more for the rice than it does for the rice cooker. I’ve learned that the directions on the bag of rice always work better than the cooker’s defaults. You can safely open a rice cooker (at least you can open mine) to check on it; I have found I can almost always stop it before the rice cooker thinks it is done and avoid overcooking it.

I used to use a rice cooker all the time and I think ours had little marks on the side to show how high to fill the water dependent upon how many cups of rice. Honestly, never got very good rice that way. I started cooking on the stovetop with a pot instead and the 2:1 works great for long grain brown rice for me. Added yumminess to use chicken broth instead of water.

We run white rice through twice sometimes in our house. It doesn’t destroy the rice, but does get it closer to what we were used to in Asia.

I use a steamer to make my rice. I fill the base to the highest like, then in the container goes 1 part rice and 1.5 parts water. It takes about 50 minutes. Perfect every time.

Back when I used to use a rice cooker, I found brown rice required a good bit more water than white. I think white rice for the rice cooker was around a 1.5:1 ratio, while brown rice was 2:1 or a little more. It might take a bit of experimenting to figure out. But, looking online, it seems like rice cookers are all a little bit different in this regard (some have explicit “brown rice” settings even), so it would be worth finding the make and model’s instructions and see if any advice is offered there.

Anyhow, on the stovetop, I do around 1.75:1 for most white rices, and for brown rice, I’ve just simplified my life and done it the “pasta method”: whole mess of water, boil, cook like pasta, strain. I could do it the standard way, but it’s much faster this way (done in around 25 minutes once the boil starts) and completely stress-free/fool proof (at least to me.)

For me, the water ratio is more less constant, but the cooking time varies greatly.

White Rice— 2.0 water:1 rice (20 minutes)
Brown Rice— 2.0 water:1 rice (40 minutes)
Jasmine/Basmati— ~1.9 water:1 rice (16 minutes)

I was taught the very simplest ratio by my Asian roommate at university.

As much rice as you like, no need to measure, wash it a couple of times, then with your hand splayed out over the rice, fill with water till the water reaches the second knuckle on one of your fingers.

Works with a rice cooker, on the stove top, even over a camp fire. I have been using this handy measure for almost 30 yrs, and it works for any amount of rice. Perfect every time.

My rice cooker (this one) has markings on the inside of the bowl showing the proper water level for the corresponding amount of rice. It has markings for white, brown, and sushi rices, and porridge.

However, these appear to be calibrated for short/medium grain rice. For longer grain rice and oats, they supply a little chart with rice:water amounts using the rice measuring cup to also measure the water. I can’t find a pic of it online, but for long-grain white rice it looks like a 1:1.25 rice-to-water ratio, and for brown rice (and basmati) and oats it’s 1:1.5. There are also varying recommendations as to whether to rinse to the rice beforehand or not.

So, in short, it’s complicated.

If it is an Aroma cooker, all their manuals are online. I would guess that is true of other companies as well; worth a quick Google.

I cook my rice in a pot on the stove, not in a rice cooker.

White: 1.75:1 for 25 minutes
Brown: 2:1 for 40-45 minutes

I don’t make Jasmine or Basmati often enough to remember…I just follow the recipe.

What kind of rice are you cooking?
What kind of results are you seeking?
[li]Chinese?[/li][li]Korean?[/li][li]American South?[/li][li]Cajun (wild)?[/li][li]Indian Basmati?[/li][li]Persian?[/li][li]Japanese?[/li][li]Sushi (it’s different from Japanese)[/li][li]Genmai (sumo wrestlers’; different from Sushi or Japanese)?[/li][li]Mochi?[/li][li]American Brown?[/li][li]Spanish?[/li][li]Mexican?[/li][/ul]
There’s another thread around here in which someone was asking why he was having so much trouble with his rice cooker. Lots of us have replied there. In that one I even mentioned a device that is able to cook about a dozen styles of rice. It’s amazingly expensive for my needs, but if you’re a caterer or just like a lot of different kinds of rice, it may be perfectly priced for what it will do for you.


Bon Apetit!

I cook white basmati for 19 minutes, and brown rice for 50 minutes.

Rice cooker.

White Long Grain: 1 to 1 (after rinsing rice 3 x)
Brown: 2 to 1

Shuts off automatically when done; let it sit for a few minutes. Makan.