How much is 100 grams of dry rice cooked?

November 8, 2025 •

4 min read

According to cooking experts, 100 grams of dry, uncooked rice generally yields between 240 and 260 grams of cooked rice, although some estimates are higher. This significant weight increase is due to the absorption of water during the cooking process, a critical detail to understand for accurate portion control and nutritional planning.

Quick Summary

This guide explains the typical weight conversion for 100g of dry rice, details the factors that influence the final cooked weight, and outlines the importance of using cooked weight for accurate calorie and nutrient tracking.

Key Points

Cooked Weight: 100 grams of dry rice typically yields around 250 grams of cooked rice, though the exact weight can range from 240g to over 300g depending on the variety and cooking method.
Nutritional Value: The calorie count from the original 100g of dry rice remains constant, even though the weight increases significantly due to water absorption.
Variability Factors: The final cooked weight is influenced by the type of rice (e.g., white vs. brown), the water-to-rice ratio, and the specific cooking method used.
Measuring for Accuracy: For precise calorie counting and portion control, it is crucial to weigh rice after it has been cooked, not when it is dry.
Cooking Method Consistency: Using a standard cooking method, such as the absorption method with a consistent water ratio, helps ensure a more predictable cooked weight.

Understanding the Transformation: From Dry to Cooked Rice

When you cook rice, the most significant change is the absorption of water. The dry, hard grains swell and soften, resulting in a substantial increase in both volume and weight. The exact increase can vary, but a widely accepted rule of thumb is that uncooked rice roughly doubles or triples in volume. By weight, 100 grams of dry white rice will typically produce around 250 grams of cooked rice.

The Science Behind Water Absorption

Rice is primarily made of starch. During cooking, the starch granules absorb water and swell in a process called gelatinization. This process is what makes the rice soft and digestible. The amount of water absorbed depends on several factors, including the type of rice, the cooking method, and even the age of the rice. The added water significantly increases the mass of the rice, but it does not add any calories, meaning the calorie content of your 100 grams of dry rice remains the same even after it's cooked.

Factors That Influence Cooked Rice Weight

Several variables can affect the final weight of cooked rice. Paying attention to these can help you achieve more consistent results.

Rice Type: Different varieties of rice absorb water differently. Long-grain rice, like Basmati and Jasmine, may absorb less water than medium or short-grain varieties, leading to different final weights. Brown rice also behaves differently than white rice due to its fibrous bran layer, typically requiring more water and resulting in a higher cooked weight relative to its dry weight.
Cooking Method: The method you use, such as the absorption method on a stovetop, a rice cooker, or excess water boiling (like pasta), impacts how much moisture is retained. Using a rice cooker or the absorption method, where all water is absorbed, generally results in a more consistent water-to-rice ratio and predictable weight gain.
Water-to-Rice Ratio: The proportion of water used during cooking is critical. While a 1:2 volume ratio (rice to water) is common, many cooks adjust this for fluffier or stickier rice. For example, some recommend a 1:1.5 ratio for white rice. A higher water ratio can lead to a heavier, mushier cooked rice.
Pre-cooking Preparation: Rinsing rice to remove excess starch before cooking can affect the final outcome. Some recipes call for a thorough rinse until the water runs clear, which can lead to a fluffier, less sticky result. Soaking rice also changes its water absorption dynamics.

Why Portion Control with Cooked Weight Matters

For anyone counting calories or tracking macronutrients, weighing rice after it's cooked is essential for accuracy. The nutritional information on rice packaging is almost always for the dry, uncooked product. Since 100 grams of cooked rice has far fewer calories than 100 grams of dry rice, confusing the two can lead to significant errors in your dietary logging.

For example, 100g of dry white rice contains approximately 365 kcal, while 100g of cooked white rice contains roughly 130 kcal. Misinterpreting this can lead to consuming a much larger portion than intended.

Comparison Table: Cooked Weight & Calories


Rice Type	Dry Weight (g)	Approximate Cooked Weight (g)	Cooked Calories per 100g	Dry Calories per 100g
White Rice	100g	240-260g	~130 kcal	~365 kcal
Basmati Rice	100g	250-300g	~121 kcal	~360 kcal
Brown Rice	100g	250-300g+	~112 kcal	~360 kcal

Note: Cooked weights are approximations and can vary based on method and water ratio.

Step-by-Step: How to Cook 100g of Rice for Consistent Results

To get the most consistent results, follow these steps for cooking 100g of white rice using the absorption method.

Rinse the rice: Place 100g of rice in a fine-mesh sieve and rinse under cold water until the water runs clear. This removes surface starch, preventing the rice from becoming overly sticky.
Measure the water: For a standard white rice, a ratio of 1:1.5 by weight is reliable. For 100g of rice, use approximately 150ml of water. A slightly larger pot is recommended for smaller quantities to prevent boiling over.
Combine and boil: Add the rinsed rice and water to a saucepan. A pinch of salt is optional. Bring the mixture to a boil over high heat.
Simmer and cover: Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid. Do not lift the lid during the simmering process, as this lets out steam critical for cooking the rice properly.
Let it steam: Simmer for 15-20 minutes, or until all the water is absorbed. Then, turn off the heat and let the rice stand, still covered, for another 10 minutes.
Fluff and serve: Finally, remove the lid, fluff the rice with a fork, and serve. Your 100g of dry rice will now weigh approximately 250g.

Conclusion: Precision for Perfect Portions

In conclusion, 100 grams of dry rice, once cooked, transforms into a heavier portion of approximately 250 grams by absorbing water. This seemingly simple fact has important implications for meal planning and nutritional awareness. By understanding the typical conversion ratio and the factors that can influence it, you can achieve more precise portion sizes and make more informed dietary choices. For anyone on a specific diet or simply aiming for consistency in their cooking, measuring rice in its cooked state is the most reliable approach.

USA Rice Federation provides further information on rice preparation and varieties.

Frequently Asked Questions

No, 100 grams of cooked rice has far fewer calories than 100 grams of dry rice. The calories in cooked rice are diluted by the added water, so the total calorie content of the original 100g of dry rice is spread across a larger, cooked weight.

Yes, brown rice typically requires more water and longer cooking time than white rice due to its bran layer. This means that 100g of dry brown rice may result in a slightly different cooked weight than 100g of dry white rice, though both increase significantly.

For 100g of white rice using the absorption method, a common recommendation is to use approximately 150ml of water (a 1:1.5 ratio by weight). This can be adjusted based on the desired texture and rice type.

While it varies, a common ratio is that 1 part of uncooked rice will yield 2.5 to 3 parts of cooked rice by weight. For example, 100g dry becomes roughly 250g to 300g cooked.

The final cooked weight can be influenced by several factors, including the precise water-to-rice ratio used, the type of rice, the cooking method, and whether the rice was rinsed or soaked beforehand.

The most accurate way is to weigh the rice after it has been cooked. This accounts for all the absorbed water and ensures that your calorie and macronutrient tracking is precise.

Yes, soaking rice can change its water absorption rate and dynamics, potentially affecting the final cooked weight. Some methods recommend soaking to improve texture.