How Much Cooked Rice Does 100g of Rice Make?

January 2, 2026 •

3 min read

Did you know that 100g of uncooked rice typically yields between 250g and 300g of cooked rice? This article answers the popular question, 'How much cooked rice does 100g of rice make?' and explores the variables that influence the final weight and volume, from rice type to cooking method.

Quick Summary

This guide explains the conversion of 100g of uncooked rice to its cooked weight, detailing the factors that cause variation and offering tips for consistent results.

Key Points

General Ratio: 100g of uncooked white rice yields approximately 250g-300g of cooked rice.
Water Weight: The increase in weight comes from water absorption, not a change in caloric content.
Variety Matters: Different rice types like brown, basmati, or short-grain have varying expansion rates.
Cooking Method: Stovetop, rice cooker, and pressure cooker methods all affect the final texture and weight.
For Precision: For the most accurate measurements, always weigh the rice before and after cooking, especially for dietary purposes.
Fluffing Affects Volume: While the weight is consistent, fluffing the rice will increase its final volume.

Understanding the Conversion: 100g Uncooked to Cooked Rice

When cooking rice, the grains absorb water, causing them to swell and increase significantly in both weight and volume. For a standard long-grain white rice, 100g of uncooked rice generally absorbs enough water to produce approximately 250g to 300g of cooked rice. This represents a weight increase of 2.5 to 3 times the original dry weight. The exact final weight, however, is not a fixed number and can be influenced by several factors, including the type of rice, the cooking method, and the amount of water used during preparation.

Factors Influencing the Cooked Weight of Rice

Not all rice is created equal, and their ability to absorb water varies, leading to different final cooked weights. Understanding these factors can help you predict your results more accurately, especially for specific dishes.

Type of Rice: Different varieties have distinct expansion properties. Brown rice, with its outer bran layer, absorbs water differently and often requires more water and a longer cooking time than white rice. Long-grain varieties like Basmati tend to be fluffier and absorb more water, while short-grain varieties are stickier and denser. Wild rice also has its own unique cooking characteristics.
Cooking Method: Whether you are cooking on the stovetop, in a rice cooker, or in a pressure cooker significantly impacts the outcome. Pressure cookers, for instance, retain moisture, which can lead to slightly different absorption rates compared to a stovetop pot where more evaporation occurs.
Water-to-Rice Ratio: The amount of water used is crucial. A standard ratio is 2 parts water to 1 part rice by volume, but many recipes adjust this based on the desired consistency. Using more water can result in softer, heavier rice, while less water can produce firmer grains.
Cooking Time: Overcooking rice can cause it to absorb excessive water and become mushy, increasing the final weight. Proper cooking ensures the grains are tender but still intact.

Conversion Table: 100g Uncooked to Cooked Rice

This table provides an approximate guide for how much cooked rice 100g of uncooked rice will yield. Actual results may vary based on the factors listed above.


Rice Type	Approximate Uncooked Weight	Typical Cooked Yield	Notes
White Rice (Long-Grain)	100g	250g - 300g	A standard, fluffy cooked rice.
Brown Rice	100g	280g - 320g	Requires more water and time due to the bran.
Basmati Rice	100g	300g - 350g	Grains elongate significantly when cooked.
Short-Grain Rice	100g	230g - 280g	Becomes sticky and dense, retaining less water relative to volume.

Mastering Rice Cooking for Consistent Results

Achieving perfect rice involves more than just a simple calculation. For consistent outcomes, follow these best practices:

Use a Scale: For precise nutritional tracking or recipes, weighing your uncooked rice (like 100g) is far more accurate than using volume measurements like cups.
Rinse the Rice: For white rice, rinsing removes excess starch, which can lead to a fluffier texture and prevent sticking.
Use the Right Ratio: Start with a standard ratio for your rice type and adjust as needed for personal preference. For example, the USA Rice Federation suggests a general 2:1 liquid-to-rice volume ratio.
Let It Rest: After cooking, let the rice sit covered for 5-10 minutes. This allows the steam to finish cooking the grains and firm up the texture.
Fluff with a Fork: Before serving, use a fork to fluff the rice. This separates the grains and gives it a lighter texture.

The Calorie Connection: Cooked vs. Uncooked Weight

It is a common misconception that cooked rice contains more calories than uncooked rice. This is incorrect. The calories in the 100g of uncooked rice remain the same in the 250-300g of cooked rice. The increase in weight is purely due to water absorption, which has no calories. For those tracking nutrition, it is crucial to know whether a recipe or dietary guideline refers to the weight of the rice before or after cooking.

Conclusion

In short, 100g of uncooked rice makes roughly 250g to 300g of cooked rice, but this can change based on the type of rice and how it's prepared. The key to accurate cooking and nutrition tracking lies in understanding these variables. By weighing your dry rice and adjusting your cooking method, you can consistently achieve the desired results for any meal.

For more information on cooking perfect rice, you can visit the USA Rice Federation website.

Frequently Asked Questions

No, the number of calories remains the same. The increase in weight is entirely due to water absorption, which contains no calories.

100g of uncooked brown rice typically yields a slightly heavier cooked weight, often in the range of 280g to 320g, as it absorbs more water than white rice.

The most accurate method is to weigh your portion of cooked rice using a kitchen scale. Always confirm if the recipe or dietary advice refers to uncooked or cooked weight.

Rice gets heavier because the grains absorb water during the cooking process. The starch inside the grains gelatinizes, causing the grains to swell and increase in mass.

Yes, using more water can result in a higher cooked weight as the rice grains may absorb more liquid. However, this can also lead to a mushier texture.

100g of uncooked basmati rice typically yields a high amount of cooked rice, often between 300g and 350g, because the grains elongate and become very fluffy.

For consistent calorie counting, it's best to measure uncooked rice. This removes any variability from different cooking methods or water absorption rates, which only affects weight, not calories.