How much does 100g dry basmati rice weigh when cooked?

December 2, 2025 •

4 min read

When cooked, 100g of dry basmati rice typically triples in weight, yielding approximately 300g of fluffy, aromatic cooked rice. The dramatic increase in weight is due to the absorption of water, a fundamental part of the cooking process that rehydrates the grains. This significant change is a crucial factor for accurate nutritional tracking and portion control in recipes.

Quick Summary

100g of dry basmati rice typically becomes around 300g when cooked, though the exact weight depends on cooking method and water content. The rice grains absorb water during cooking, causing their weight and volume to expand significantly. Understanding this conversion is important for accurate portion control and calorie counting.

Key Points

Weight Triples: 100g of dry basmati rice expands to approximately 300g when cooked, absorbing about 200g of water.
Water Absorption is Key: The weight gain is directly proportional to the amount of water absorbed by the grains during the cooking process.
Variable Results: The exact final weight can fluctuate based on the water-to-rice ratio, soaking time, and cooking method used.
Nutrition Fact Consistency: While the weight changes dramatically, the total caloric and macronutrient content from the original 100g of dry rice remains the same after cooking.
Accurate Tracking: For dietary purposes, it is vital to consistently measure either the dry or cooked weight and use the corresponding nutritional data.
Rinsing Matters: Washing basmati rice before cooking removes excess starch, which helps achieve a fluffy, non-sticky texture.

The Science Behind Rice Expansion

The weight change from dry to cooked rice is primarily a matter of water absorption. When dry rice is added to boiling water, the grains' starch gelatinizes, allowing them to absorb a substantial amount of the cooking liquid. Basmati, a long-grain variety, is known for its ability to absorb water and elongate, producing a light and fluffy texture. This absorption is not uniform, as different cooking methods and external factors can influence the final result. For example, rinsing the rice beforehand removes excess surface starch, which can affect how the grains stick together and absorb water.

Factors Influencing Cooked Rice Weight

Several variables can cause the final weight of cooked basmati rice to vary from the standard 1:3 ratio. While 100g dry basmati often yields 300g cooked, a variety of cooking conditions can alter this outcome.

Water-to-Rice Ratio: The amount of water available during cooking is the most significant factor. More water can be absorbed, leading to a higher final weight. Conversely, a lower water ratio might result in a slightly drier, lighter product.
Soaking Time: Soaking basmati rice for 30 minutes before cooking, as many traditional recipes suggest, allows the grains to hydrate partially beforehand. This can promote more uniform cooking and a more predictable weight increase.
Cooking Method: Stovetop simmering versus pressure cooking or using a rice cooker can affect the amount of steam and liquid retained. The absorption method, which relies on the rice absorbing all the water, is a common technique that can be very precise.
Resting Time: Allowing the rice to rest, covered, after cooking permits the remaining steam to be fully absorbed, finalizing the grain's expansion and contributing to the final weight.
Rice Variety and Age: While our focus is on basmati, different rice varieties have unique water absorption properties. The age and quality of the basmati rice can also play a role, with aged basmati often prized for its elongation and texture.

Raw vs. Cooked Rice: A Weight and Calorie Comparison

To highlight the importance of measuring the correct state of rice for dietary tracking, here is a comparison table showing the significant differences.


Attribute	100g Dry Basmati Rice	100g Cooked Basmati Rice	Ratio (Dry:Cooked)
Approximate Weight Equivalent	100g dry	~300g cooked	1:3
Calories	~350-400 kcal	~117-133 kcal	Calories are concentrated in the dry grain; cooked weight includes water.
Water Content	Very low	Very high (approx. 65-70%)	Significant increase due to cooking.
Density	High	Low (fluffier texture)	Expansion of grains due to water absorption.
Best for Measurement	Consistent for calorie tracking	Intuitive for serving portions	Depends on your tracking method.

The Importance of Precision in Meal Prep

For those who are counting calories or monitoring their macronutrient intake, understanding the weight conversion is critical. As seen in the table, 100g of cooked rice has a third of the calories of 100g of dry rice because water contains zero calories. By measuring dry, you can accurately track the nutrient content before cooking. Weighing your food is the most reliable way to control your portions for dietary goals. If you consistently weigh your rice after cooking, ensure your nutritional data corresponds to cooked values. Many apps and nutrition labels provide both metrics for convenience. A great resource for understanding this conversion and other cooking factors is the USA Rice Federation, which offers guidance on rice preparation and measurements.

Cooking Basmati for Optimal Weight and Texture

To achieve a consistent cooked weight and perfect texture, the absorption method is highly recommended for basmati rice. Start by rinsing the rice thoroughly until the water runs clear. This removes excess starch and helps prevent the grains from becoming sticky. Soaking the rice for 20-30 minutes can also improve the grain's texture and overall result. When cooking, a common ratio is 1 cup of dry rice to 1.5 cups of water, which, when converted by weight, closely aligns with the expected water absorption for a fluffy result. The final step of resting the rice for several minutes after removing it from the heat is essential for the steam to distribute evenly and complete the cooking process.

Conclusion

The weight of 100g of dry basmati rice will increase significantly when cooked, typically tripling to approximately 300g. This is due to the absorption of water into the grains. Factors such as the amount of water used, soaking time, and cooking method can cause slight variations in the final weight. For consistent dietary tracking, it is important to decide whether to measure rice dry or cooked and stick with that method, referencing the correct nutritional information. Mastering this simple conversion ensures accurate portion control and perfectly cooked rice every time.

Frequently Asked Questions

Rice increases in weight when cooked because the dried grains absorb water. This absorption process, known as starch gelatinization, significantly rehydrates the grains, causing them to expand and become much heavier.

No, 100g of cooked basmati rice is not the same as 100g dry. The 100g of cooked rice would be only about one-third of the initial dry weight, as it is mostly water. 100g of dry rice, by contrast, has a higher concentration of nutrients and calories.

A good rule of thumb for basmati rice is to multiply the dry weight by three. For example, 100g of dry rice will result in approximately 300g of cooked rice. This 1:3 ratio is a reliable estimate for long-grain varieties cooked using the absorption method.

Rinsing the rice primarily affects its texture by removing excess surface starch, preventing the grains from clumping. While it doesn't drastically alter the final absorbed weight, it contributes to the ideal fluffy consistency.

For the most consistent and accurate calorie counting, it's best to weigh your rice before cooking when it is dry. If you measure cooked rice, you must use the nutritional data for cooked rice, which has a much lower calorie density due to the added water.

Brown basmati rice has a different water absorption rate than white basmati. It generally requires more water and a longer cooking time due to its fibrous bran layer. The final weight conversion will differ from the 1:3 ratio typical for white basmati.

For a consistent cooked weight, use the absorption method with a precise, consistent water-to-rice ratio, such as 1 cup of dry rice to 1.5 cups of water, and allow the rice to rest covered after cooking.