How Much Water Is Needed for 100g of Rice?

December 10, 2025 •

4 min read

Over 50% of the world's population depends on rice as a dietary staple, yet many struggle to cook it perfectly. The key to achieving fluffy, separate grains rather than a mushy mess lies in using the correct water-to-rice ratio, which varies depending on the type of rice and cooking method. For 100g of white rice, a common starting point is around 150ml of water, but this can change significantly.

Quick Summary

This guide provides the ideal water quantities for 100g of various rice types, including white, brown, and basmati. It explains why ratios differ and offers simple, step-by-step instructions for stove-top and rice cooker methods to achieve perfectly cooked rice.

Key Points

Standard Ratio: A good starting point for 100g of white rice is 150ml of water, a 1.5:1 water-to-rice ratio by weight.
Brown Rice Needs More: 100g of brown rice requires a 2:1 ratio, or 200ml of water, due to its high fiber bran layer.
Rinse for Fluffiness: Always rinse your rice before cooking to remove excess starch, which helps prevent clumping.
Don't Peek: Avoid lifting the lid during the simmering stage, as releasing steam will cause uneven cooking.
Rest is Essential: Allow cooked rice to rest, covered, for 5-10 minutes off the heat to absorb residual moisture and steam.
Finger Trick: An informal method is to add enough water so it covers the rice up to your first knuckle. This works consistently across different quantities.
Adjust for Altitude: Cooking at higher altitudes may require slightly more water and a longer cooking time.

Achieving the perfect pot of rice is a fundamental culinary skill, but the exact water measurement can be a point of frustration for many home cooks. For a 100g portion, the amount of water required is not a universal constant; it is influenced by the rice type, cooking method, and even the age of the rice. This article breaks down the science and provides practical ratios to guarantee success.

The Fundamental Rule: Water Absorption

The absorption method of cooking rice relies on a simple principle: rice absorbs a specific amount of water to become cooked. Any excess water is cooked off as steam, while insufficient water results in undercooked, hard grains. The goal is to provide just enough water for full hydration, plus a small amount for evaporation during the cooking process.

Why Rice Type Matters

Different rice varieties have different compositions and processing methods, which affect how they absorb water. Brown rice, for example, retains its bran and germ layers, which are high in fiber and require more water and a longer cooking time than stripped white rice. Conversely, sticky short-grain rice needs less water to achieve its characteristic texture.

Water Ratios for 100g of Rice

The following are recommended starting points for cooking 100g of various rice types using the absorption method on a stovetop. Adjustments may be necessary based on your specific equipment and desired texture.

Long-Grain White Rice: For 100g of long-grain white rice, use approximately 150ml to 200ml of water. A 1.5:1 to 2:1 water-to-rice ratio is standard, with many finding the lower ratio produces fluffier, less sticky rice.
Brown Rice: As brown rice requires more water, a common ratio is 2:1. For 100g of brown rice, use 200ml of water. Some recipes may even suggest slightly more.
Basmati Rice: For basmati, a 1.5:1 ratio is often ideal for achieving separate, long grains. Use 150ml of water for 100g of basmati rice. Rinsing the rice thoroughly before cooking is highly recommended.
Jasmine Rice: Similar to basmati, a 1.5:1 ratio (150ml water for 100g rice) is a reliable starting point for fluffy jasmine rice.

The Absorption Method: Step-by-Step

Rinse the rice. Place 100g of your chosen rice in a fine-mesh sieve and rinse under cold, running water until the water runs clear. This removes excess starch, which prevents clumping.
Combine and bring to a boil. Add the rinsed rice and the measured water to a saucepan. Place the pan over high heat and bring to a boil, with the lid off.
Cover and simmer. Once boiling, stir once, cover the pan with a tight-fitting lid, and reduce the heat to the lowest setting.
Cook without peeking. Cook for 10-15 minutes for white rice or 25-30 minutes for brown rice. Do not lift the lid during this time, as it lets the steam escape and disrupts the cooking process.
Rest and fluff. Remove the pot from the heat and let it stand, still covered, for 5-10 minutes. This allows the rice to finish steaming and absorb any remaining moisture. Use a fork to fluff the rice before serving.

Comparison Table: 100g Rice to Water Ratios


Rice Type	Water Amount for 100g (ml)	Stovetop Cooking Time (Approx.)	Ideal Texture	Key Factors
Long-Grain White	150-200ml	15-18 mins	Fluffy, separate grains	Rinsing for fluffiness
Brown Rice	200-225ml	30-40 mins	Chewier, nutty	High fiber content
Basmati Rice	150ml	15-20 mins	Long, separate, aromatic	Soaking and rinsing recommended
Jasmine Rice	150ml	15 mins	Soft, slightly sticky	Fragrant aroma
Arborio Rice	300ml (added gradually)	20-30 mins	Creamy, firm center	High starch for risotto

Factors Affecting Your Results

Rinsing: Rinsing rice removes excess surface starch, leading to fluffier, less sticky rice. However, if you prefer stickier rice (for sushi, for example), you may rinse less or not at all.
Altitude: At higher altitudes, water boils at a lower temperature, so rice takes longer to cook and may require a small amount of extra water.
Rice Age: Older, more aged rice may require slightly more water than younger rice, which cooks faster.
Cooking Vessel: The pot's size and lid fit can affect how much steam escapes. A tight-fitting lid is crucial for the absorption method.

Conclusion

While 100g of rice doesn't have a single perfect water measurement, understanding the underlying principles and starting with the right ratio for your specific rice type will dramatically improve your cooking. By following the ratios and method outlined here, you can confidently cook perfectly fluffy, restaurant-quality rice on your stovetop every time. Remember to experiment and adjust based on your personal preference and equipment, and you'll master this kitchen essential.

For more specific tips on perfecting your rice, consider exploring resources from reputable sources like RecipeTin Eats.

Frequently Asked Questions

A common rule of thumb for white rice is a 1.5:1 ratio of water to rice when measuring by weight. This translates to 150ml of water for 100g of rice.

Yes, different rice varieties, such as white, brown, or basmati, require different water ratios due to their unique composition. Brown rice needs more water, while sticky rice needs less.

Hard, undercooked rice can be caused by using too little water or lifting the lid during cooking, which allows crucial steam to escape. Make sure your pot has a tight-fitting lid.

Mushy or sticky rice is typically a result of using too much water or not rinsing the rice thoroughly before cooking. Rinsing removes excess starch that can cause the grains to clump.

Yes, a traditional method known as the 'finger trick' can be used. After leveling the rice, add water until it reaches your first knuckle when your fingertip is touching the rice's surface.

For 100g of brown rice, use approximately 200ml of water. Simmer, covered, for about 30-40 minutes, then let it rest off the heat before fluffing.

Soaking certain types of rice, like basmati, can prevent the grains from breaking and help them cook more evenly. However, it may require a slight reduction in the cooking water.