Cooking & Food · Free tool
Dry to Cooked Rice Converter
Convert dry rice or grains to cooked yield (and back). Covers white, jasmine, basmati, brown, wild rice, quinoa, farro, barley, and more.
Quick recipe for White (long-grain)
- Rinse 1.00 cup of grain in cold water until water runs mostly clear (skip for couscous/bulgur).
- Combine grain with 1.75 cups water and a pinch of salt in a saucepan.
- Bring to a boil, then cover and reduce to lowest simmer.
- Cook 18-20 minutes without lifting the lid.
- Remove from heat, rest covered 5 minutes, then fluff with a fork.
Ratio used: 1.75:1 water-to-grain · yield ~3× the dry volume.
All ratios at a glance
| Grain | Water | Yield | Time |
|---|---|---|---|
| White (long-grain) | 1.75:1 | 3× | 18-20 min |
| Jasmine | 1.5:1 | 3× | 15-18 min |
| Basmati | 1.5:1 | 3× | 15-18 min |
| Brown rice | 2.25:1 | 3× | 40-45 min |
| Wild rice | 3:1 | 3.5× | 45-55 min |
| Quinoa | 2:1 | 3× | 15 min |
| Farro | 2.5:1 | 3× | 25-30 min |
| Pearl barley | 2.5:1 | 3.5× | 40-45 min |
| Couscous (instant) | 1.25:1 | 2.5× | 5 min |
| Bulgur | 1.5:1 | 3× | 12-15 min |
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What it does
Convert dry rice or grains to cooked yield (and back) for ten common varieties: white, jasmine, basmati, brown, wild, quinoa, farro, pearl barley, instant couscous, and bulgur. Each ratio is the standard stovetop method — water, yield, and cook time. The result includes serving estimates and a complete recipe.
For a deeper water-ratio reference, also see the rice to water ratio tool.
Embed this tool on your siteShow snippetHide
Paste this snippet into any page. Loads on-demand (lazy), no tracking scripts, and sized to most dashboards. Replace the height to fit your layout.
<iframe src="https://freetoolarena.com/embed/dry-to-cooked-rice-converter" width="100%" height="720" frameborder="0" loading="lazy" title="Dry to Cooked Rice Converter" style="border:1px solid #e2e8f0;border-radius:12px;max-width:720px;"></iframe>How to use it
- Pick the grain.
- Choose direction: dry → cooked or cooked → dry.
- Enter cups, read the yield + water + cook time.
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