Getting the water-to-rice ratio right is perhaps the single most important factor in cooking perfect rice. Too much water, and you end up with mushy, waterlogged grains. Too little, and the rice will be hard, undercooked, or burnt on the bottom. This guide will help you understand how to measure water correctly for every type of rice you cook in your rice cooker.
Understanding Rice Cooker Measurements
Before diving into specific ratios, it's crucial to understand how rice cookers measure ingredients. This is where many new rice cooker owners go wrong.
The Rice Cooker Cup
The measuring cup that comes with your rice cooker is not a standard cup. Most rice cooker cups are 180ml (approximately 3/4 of an Australian 250ml cup), based on the traditional Japanese "gou" measurement. Always use your rice cooker's included cup for rice measurement—using a standard kitchen measuring cup will throw off all your ratios.
The Water Level Lines
Your rice cooker's inner pot has water level markings that correspond to the number of rice cooker cups you've added. If you add 2 cups of rice, fill water to the "2" line. This system only works when you use the included measuring cup and follow the marked lines.
Always measure rice first, add it to the pot, then add water up to the corresponding line. Never try to estimate water volume separately—the lines account for both the water and the space the rice occupies.
Water Ratios for Common Rice Types
The following ratios are starting points. You may need to adjust slightly based on your specific rice cooker, rice brand, and personal texture preferences.
White Jasmine Rice
Jasmine rice contains slightly more moisture than other long-grain varieties, so it requires less water than you might expect.
- Ratio: 1 cup rice : 1 cup water (1:1)
- In practice: Use the water level lines marked in your cooker
- Adjustment: For fluffier rice, reduce water slightly (fill just below the line)
Basmati Rice
Basmati grains are drier and need more water to achieve proper elongation and tenderness.
- Ratio: 1 cup rice : 1.5 cups water (1:1.5)
- Tip: Soak basmati for 20-30 minutes before cooking for better grain elongation
- Adjustment: Aged basmati (1-2 years old) may need slightly more water
Japanese Short-Grain Rice
The standard rice for sushi and Japanese cuisine. Follow your cooker's lines precisely for this variety.
- Ratio: 1 cup rice : 1 cup water (1:1) or use marked lines
- Tip: Let soaked rice sit in water for 30 minutes before cooking for optimal texture
- For sushi: Use slightly less water for a firmer texture that holds shape
Long-Grain White Rice
Standard long-grain rice (not jasmine or basmati) needs a bit more water than short-grain varieties.
- Ratio: 1 cup rice : 1.25-1.5 cups water
- In practice: Fill to just above the marked line
- Jasmine: 1:1 (use marked lines)
- Basmati: 1:1.5 (above marked lines)
- Japanese short-grain: 1:1 (use marked lines)
- Standard long-grain: 1:1.25-1.5
- Calrose/medium-grain: 1:1 (use marked lines)
Brown Rice
Brown rice retains its bran layer, requiring significantly more water and cooking time than white rice.
- Ratio: 1 cup rice : 2-2.5 cups water
- Tip: Use the "brown rice" setting if your cooker has one
- Pre-soak: Soaking for 1-2 hours reduces cooking time and improves texture
- Many cookers: Have separate brown rice water lines—use these when available
Black Rice (Forbidden Rice)
Similar water requirements to brown rice due to its whole-grain nature.
- Ratio: 1 cup rice : 1.75-2 cups water
- Cooking time: Approximately 30-40 minutes
- Note: Expect some colour transfer to the water—this is normal
Wild Rice
Technically not rice but a grass, wild rice needs substantial water and long cooking times.
- Ratio: 1 cup rice : 3 cups water
- Cooking time: 45-60 minutes
- Texture: Grains should split open when properly cooked
Factors That Affect Water Ratios
The "perfect" ratio isn't universal—several factors influence how much water your specific situation requires:
Rice Age and Storage
Older rice that has been stored for months is drier and may need 10-15% more water. Freshly harvested "new crop" rice contains more moisture and may need less water. This is why the same brand can cook differently at different times of year.
Rinsing
If you rinse your rice thoroughly (recommended for most types), the grains absorb some water during rinsing. Some cooks drain rice well after rinsing then measure water; others account for absorbed water by using slightly less. Consistency in your rinsing method helps achieve consistent results.
Altitude
At higher altitudes, water boils at lower temperatures and evaporates faster. If you live in elevated areas of Australia, you may need to add slightly more water than sea-level recommendations suggest.
Rice Cooker Type
Different rice cooker technologies handle water differently:
- Basic cookers: May need slightly more water due to less precise temperature control
- Fuzzy logic: Often need exact measurements as they compensate automatically
- Pressure cookers: Typically need less water as less evaporates during cooking
A traditional Asian technique: after adding rice to the pot and levelling it, place your index finger on top of the rice. Add water until it reaches your first knuckle (about 2.5-3cm above the rice). This works surprisingly well for medium-grain white rice.
Troubleshooting Common Water Problems
Rice is Mushy or Waterlogged
- Reduce water by 10-15% next time
- Ensure you're using the rice cooker cup, not a standard measuring cup
- Check if your rice has been rinsed excessively
- Don't open the lid during cooking—steam escape disrupts the ratio
Rice is Hard or Undercooked
- Add 10-15% more water next time
- Ensure rice is level in the pot before measuring water
- Check that your rice hasn't been stored too long (old rice needs more water)
- Consider soaking rice for 20-30 minutes before cooking
Rice is Burnt on the Bottom
- This usually indicates too little water
- Also check that the heating plate is clean—debris can cause hot spots
- Ensure the inner pot is seated properly
Keep a Rice Cooking Journal
Because rice can vary significantly between brands, ages, and even batches, we recommend keeping notes on what works for you. Record:
- Rice brand and type
- Number of cups cooked
- Water level used (line number or exact measurement)
- Any soaking time
- Results (texture, doneness)
- Adjustments for next time
After a few cooking sessions, you'll develop precise ratios tailored to your specific rice brands, cooker, and preferences. This eliminates guesswork and ensures perfect rice every time.
Remember: the ratios provided in this guide are starting points. Trust the process of gradual adjustment, and within a few attempts, you'll find your personal perfect ratio for every rice type you cook.