Food & Cooking

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Uncooked to Cooked Rice Calculator.

Convert dry rice mass to cooked mass using an explicit cooked-to-dry yield factor.

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Set your values

Results update as you type.

How to Use

Cooked mass = uncooked mass × the cooked-to-dry factor you provide; no rice variety or cooking yield is assumed.

Enter values from your recipe, measurement, or planning convention. This page does not provide food-safety or nutrition advice.

Use Cases

Meal Prep Portioning

Plan how much dry rice to cook to get a desired cooked amount for meal prep, ensuring you have enough for the week.

Example: If you need 6 cups cooked rice and your yield factor is 3, enter 2 cups dry rice.

Recipe Scaling

Adjust recipes that call for cooked rice by converting to dry rice amounts, or vice versa, to match your needs.

Example: A recipe calls for 4 cups cooked rice; with a yield factor of 3, you need about 1.33 cups dry.

Frequently Asked Questions

How does the uncooked to cooked rice calculator work?
You enter the dry rice mass and the cooked-to-dry yield factor (e.g., 3 for rice that triples in weight). The calculator multiplies the dry mass by the yield factor to give the cooked mass.
What is a typical yield factor for rice?
A common yield factor is 3, meaning 1 cup of dry rice yields about 3 cups cooked. However, it varies by rice type and cooking method, so adjust the factor based on your experience.
Can I use this calculator for other grains?
Yes, if you know the yield factor for the grain (e.g., quinoa, pasta), you can use this calculator to convert dry to cooked mass.

Tips & Common Mistakes

Tips

  • Use a kitchen scale for accurate dry rice measurement, as cup volumes can vary.
  • The yield factor can change with rice type (e.g., basmati, jasmine, brown) and cooking method, so adjust accordingly.
  • For consistent results, cook rice the same way each time and note the yield factor you observe.
  • If you're unsure of the yield factor, start with 3 and adjust based on your cooked results.

Common Mistakes to Avoid

  • Using the same yield factor for all rice types without considering differences in absorption.
  • Forgetting to account for water absorption when scaling recipes, leading to over- or under-cooking.
  • Assuming the calculator accounts for specific rice varieties; it only uses the yield factor you provide.

Last updated: August 13, 2026