Rice & Grain Cooking Calculator
Find the exact water ratio, cooking time, and yield for rice, dals, lentils, millets, and more. Works for stovetop, rice cooker, Instant Pot, and pressure cooker.
Choose your grain
Rice
Lentils & Dals
Millets & Ancient Grains
Other Grains
How to use this calculator
This calculator covers 21 grain types across four categories: rice (basmati, jasmine, short-grain, sticky, brown), lentils and dals (moong, masoor, chana, toor, urad), millets and ancient grains (jowar, ragi, bajra, quinoa, amaranth, foxtail millet), and other grains (barley, steel-cut oats, buckwheat).
For each grain, you can choose from five cooking methods: stovetop absorption, stovetop drain (pasta method), rice cooker, Instant Pot (electric pressure cooker), and stovetop pressure cooker. Water ratios and cooking times adjust automatically based on the method you choose.
Adjust the number of cups and the results recalculate instantly: water amount, cooking time, resting time, and approximate yield, plus a specific tip for each grain-and-method combination.
Rice & Grain Cooking Chart
Quick reference for water ratios, cooking times, and yield for common grains. All values are for the stovetop absorption method with 1 cup of dry grain.
Rice
| Grain | Water | Cook Time | Rest | Yield | Soak |
|---|---|---|---|---|---|
| Basmati Rice (White) | 1.5 cups | 15–18 min | 5 min | ~3 cups | 20–30 minutes (optional) |
| Basmati Rice (Brown) | 2.5 cups | 40–50 min | 10 min | ~3 cups | 30 minutes to 1 hour |
| Jasmine Rice | 1.25 cups | 12–15 min | 5 min | ~2.75 cups | Not needed |
| Short-Grain / Sushi Rice | 1.2 cups | 15–18 min | 10 min | ~2.5 cups | 30 minutes |
| Sticky / Glutinous Rice | 1 cups | 15–20 min | 5 min | ~2.5 cups | 4–8 hours or overnight |
| Broken Rice | 1 cups | 12–15 min | 5 min | ~2.5 cups | Not needed |
| Long-Grain White Rice | 1.75 cups | 15–18 min | 5 min | ~3 cups | Not needed |
Lentils & Dals
| Grain | Water | Cook Time | Rest | Yield | Soak |
|---|---|---|---|---|---|
| Moong Dal (Yellow Split Mung) | 2.5 cups | 20–25 min | — | ~2.5 cups | Not needed |
| Masoor Dal (Red Lentils) | 2 cups | 15–20 min | — | ~2.5 cups | Not needed |
| Chana Dal (Split Chickpea) | 3 cups | 35–45 min | — | ~2.5 cups | 1–2 hours |
| Toor Dal (Pigeon Pea) | 3 cups | 30–40 min | — | ~2.5 cups | 30 minutes to 1 hour |
| Urad Dal (Black Gram, Split) | 3 cups | 40–50 min | — | ~2.5 cups | 2–4 hours |
Millets & Ancient Grains
| Grain | Water | Cook Time | Rest | Yield | Soak |
|---|---|---|---|---|---|
| Jowar (Sorghum) | 3 cups | 40–60 min | 10 min | ~3 cups | 6–8 hours or overnight |
| Ragi (Finger Millet) | 2.5 cups | 20–25 min | 5 min | ~2.5 cups | Not needed |
| Bajra (Pearl Millet) | 2.5 cups | 25–30 min | 10 min | ~3 cups | 6–8 hours |
| Quinoa | 2 cups | 12–15 min | 5 min | ~3 cups | Not needed |
| Amaranth | 2.5 cups | 20–25 min | 5 min | ~2.5 cups | Not needed |
| Foxtail Millet | 2.5 cups | 15–20 min | 5 min | ~3 cups | Not needed |
Other Grains
| Grain | Water | Cook Time | Rest | Yield | Soak |
|---|---|---|---|---|---|
| Barley (Pearl) | 3 cups | 25–30 min | 5 min | ~3.5 cups | Not needed |
| Oats (Steel-Cut) | 3 cups | 20–30 min | 5 min | ~3 cups | Not needed |
| Buckwheat | 2 cups | 10–15 min | 5 min | ~3 cups | Not needed |
Tips for perfectly cooked grains
Always rinse your rice
Rinsing 3-4 times removes excess surface starch and prevents gummy, clumpy results. The exception is sticky/glutinous rice, which benefits from its natural starch.
Resting is as important as cooking
After turning off the heat, let rice sit for 5-10 minutes with the lid on. The steam redistributes moisture for an even, fluffy texture throughout.
Don't lift the lid
Every time you lift the lid, steam escapes and the temperature drops. This leads to uneven cooking and longer cook times. Trust the process.
Toast grains for deeper flavor
For millets, buckwheat, and steel-cut oats, toasting briefly in a dry pan before adding water develops deep, nutty flavors that water alone can't produce.
Soaking cuts cook time
Soaking whole grains like barley, jowar, and chana dal can cut cooking time in half and improve digestibility. Even 30 minutes makes a difference.
Natural release for pressure cookers
For rice and grains, always use natural pressure release (10-15 minutes). Quick release can cause grains to burst and turn waterlogged.
Frequently Asked Questions
What is the rice to water ratio?
The standard rice-to-water ratio depends on the variety. White basmati uses 1:1.5, jasmine uses 1:1.25, short-grain/sushi rice uses 1:1.2, and brown rice uses 1:2.5. These ratios are for the stovetop absorption method. Rice cookers and pressure cookers use less water.
How much water do I need for 1 cup of rice?
For 1 cup of white basmati rice, use 1.5 cups of water. For jasmine rice, use 1.25 cups. For brown rice, use 2.5 cups. Always rinse rice first — it removes excess starch and prevents mushy results.
What is the rice to water ratio for a rice cooker?
Rice cookers generally use the same or slightly less water than stovetop: 1.5 cups water per 1 cup basmati, 1.25 for jasmine, 1.1 for short-grain/sushi rice. Most rice cookers have measuring lines inside the pot that account for this.
How long does rice take to cook?
White rice takes 12–18 minutes on the stovetop depending on the variety, plus 5–10 minutes of resting time with the lid on. Brown rice takes 40–50 minutes. In a pressure cooker, white rice cooks in 2–6 minutes (plus natural release time).
What is the dal to water ratio in a pressure cooker?
Most dals use a 1:2.5 to 1:3 water ratio in a pressure cooker. Moong dal needs 3–4 whistles, masoor dal needs 2–3 whistles, toor dal needs 4–5 whistles, and chana dal needs 6–8 whistles. Soaking reduces cooking time significantly.
How much water for quinoa?
Use a 1:2 ratio — 2 cups of water for every 1 cup of quinoa on the stovetop. Rinse well before cooking to remove the bitter saponin coating. Quinoa is done when you see tiny spiral "tails" separating from the seeds, about 12–15 minutes.
Does rinsing rice change the water ratio?
Yes, slightly. Unrinsed rice has more surface starch, which absorbs water. Rinsed rice may need a touch less water. The ratios in our calculator assume rinsed rice, which is the recommended approach for all varieties.
Why is my rice mushy?
The most common causes are too much water, stirring during cooking (which releases starch), not resting the rice after cooking, or lifting the lid too often. Use the correct water ratio for your variety, keep the lid on, and always rest for 5–10 minutes after cooking.