Rice & Grain Water Calculator
Exact water and cooking time for rice, basmati, bulgur, quinoa, couscous, lentils and oats.
Cook rice or grain
Start from
- Dry grain
- Water
- Simmer time
- Rest time
- Cooked yield
- Servings
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Figures are approximate. Brands, pots and heat differ, so check the packet and taste before serving.
Water and time chart
| Grain | Grain : water | Simmer time | Rest time |
|---|---|---|---|
| White rice | 1 : 1.75 | 12–15 min | 10 min |
| Basmati rice | 1 : 1.5 | 10–12 min | 5–10 min |
| Jasmine rice | 1 : 1.5 | 10–12 min | 10 min |
| Turkish baldo (pilaf) rice | 1 : 1.5 | 10–12 min | 10–15 min |
| Brown rice | 1 : 2 | 40–45 min | 10 min |
| Bulgur, coarse | 1 : 2 | 12–15 min | 10–15 min |
| Bulgur, fine | 1 : 1 | Not needed | 15–20 min |
| Quinoa | 1 : 2 | 12–15 min | 5 min |
| Couscous | 1 : 1 | Not needed | 5 min |
| Red lentils | 1 : 3 | 15–20 min | Not needed |
| Green lentils | 1 : 3 | 25–30 min | Not needed |
| Oats | 1 : 2 | 5–10 min | 2 min |
| Buckwheat | 1 : 2 | 10–15 min | 5–10 min |
Good to know
- Rinsing rice and bulgur removes loose starch, so the grains stay separate.
- For pilaf, soak the rice in warm salted water, drain it, fry it briefly in butter or oil, and add hot water.
- Keep the lid on. Resting off the heat under a towel lets the steam finish the cooking and the grains firm up.
- Less water gives firmer grains and more gives softer ones. Adjust by a quarter cup next time.