How much rice does 1kg make?

Rice is a staple food for billions of people around the world. Knowing how much cooked rice 1kg of uncooked rice makes is important for meal planning and preparation. In this article, we’ll look at how much rice 1kg of uncooked rice makes, the factors that affect rice expansion ratios, and provide some useful rice measurements and conversions.

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How much cooked rice does 1kg of uncooked rice make?

On average, 1kg of uncooked white rice will yield around 2.5 to 3 cups of cooked rice. However, the exact amount can vary depending on the type and quality of rice.

Here are some general guidelines for how much cooked rice 1kg of common types of uncooked rice will make:

Long grain white rice – 2.5 to 3 cups cooked rice
Basmati rice – 3 to 4 cups cooked rice
Jasmine rice – 3 to 3.5 cups cooked rice

Arborio rice – 3.5 to 4 cups cooked rice
Short grain white rice – 2.5 to 3 cups cooked rice
Brown rice – 2 to 2.5 cups cooked rice

The expansion ratio, or the amount the rice increases in volume after cooking, ranges from 2 to 3 times for most types of rice. So 1kg of uncooked rice, which takes up around 1 litre in volume, will yield approximately 2 to 3 litres of cooked rice.

What affects the rice to water ratio?

There are several factors that affect the expansion ratio of rice and how much water is absorbed during cooking:

Rice variety – Long grain rice typically absorbs less water and expands less compared to short grain and medium grain rice.

Age of rice – Older rice grains tend to be drier and absorb more water.
Cooking method – Boiling absorbs more water than steaming.
Water temperature – Hotter water causes rice grains to expand more.

Cooking time – The longer the rice cooks, the more water it will absorb.
Washing rice – Washing removes excess starch leading to less expansion.

Due to these factors, rice packages often give cooking instructions with a rice to water ratio range, for example 1:1.5 to 1:2, to account for variability.

Useful rice measurements

Here are some useful measurements and conversions to know when cooking rice:

1 cup uncooked long grain white rice = 185 grams
1 cup uncooked jasmine or basmati rice = 170 grams

1 cup uncooked short grain rice = 195 grams
1 cup cooked white rice = 150 grams
1 liter water = 4 cups = 1000 grams

Knowing the weight of uncooked rice makes it easy to calculate how much water to use if following a rice to water ratio.

How to measure cooked rice

It can be tricky to accurately measure out cooked rice amounts. Here are some tips:

Use a measuring cup designed for rice or grains rather than a traditional liquid measuring cup.

A standard US cup measure holds around 150 grams cooked rice.
Weigh the cooked rice for the most accuracy.
Spread rice out in a thin layer when measuring to account for air gaps.

1 liter or 1000 grams cooked white rice will serve around 5 to 6 people as a side dish.

Cooking guidelines for common amounts of rice

Here are some general cooking guidelines for common amounts of white long grain rice:

Uncooked Rice	Water	Cooked Rice Yield
1 cup	1 1/2 to 2 cups	2 to 3 cups
1/2 kg or 4 cups	2 1/2 to 3 cups	6 to 8 cups
1 kg or 8 cups	4 1/2 to 6 cups	12 to 16 cups

The actual yield you get will vary based on the factors discussed earlier. Use the lower amount of water for drier, fluffier rice and the higher amount for softer, stickier rice.

Rice cookers

Using an automatic rice cooker takes the guesswork out of getting perfectly cooked rice every time. Rice cookers have graduated cup measures and water lines for common rice amounts. Here are some rice cooker tips:

Use the rice cup that comes with your cooker, not a standard US cup.
Rice cooker cups are often smaller, around 3/4 of a US cup.

For 1 rice cooker cup, use the water lines marked 1 or 1.5 cups.
For white rice use a 1:1 to 1:1.25 rice to water ratio.
Add a little less water for brown rice.

Cooking rice on the stove

To cook rice on the stovetop:

Combine rice and water in a pot using a 1:1.5 to 1:2 ratio.
Bring to a boil, then reduce heat to low, cover and simmer for 15-20 minutes.

Remove from heat and let stand, covered, for 5-10 minutes.
Fluff with a fork before serving.

Using a tight fitting lid is important to prevent excess evaporation while cooking.Reduce heat as soon as it reaches a boil to prevent boiling over.

Cooking rice in the oven

Baking rice in the oven takes a little longer but frees up stove space. Use an oven-safe baking dish with a lid.

Combine rice and water in a baking dish using a 1:1.5 to 1:2 ratio.
Cover tightly with lid or foil.

Bake at 375°F for 30-40 minutes until tender.
Remove from oven and let stand for 5-10 minutes before opening.

The indirect heat and closed environment allows the rice to steam and tenderize without stirring or monitoring.

Microwave rice

It is possible to cook rice quickly in the microwave but take caution as microwave times can vary:

Use a microwave safe dish with lid, allow space for expansion.
Use a 1:1.5 rice to water ratio.

Cook on high for 12-15 minutes based on microwave power.
Stir halfway through and add extra minutes as needed.
Allow to stand covered for 5 minutes after cooking.

Since microwaves heat unevenly, stir rice a few times during cooking if possible.

Rinsing rice

Washing or rinsing rice before cooking can reduce stickiness by removing excess starch on the surface of the grains. This helps prevent rice from boiling over or clumping together.

To rinse rice:

Place rice in a fine mesh strainer and rinse under cool water for 30-60 seconds.
Gently swirl rice grains to dislodge starch.
Drain well before adding clean water for cooking.

Rinsing rice is common for sticky rice varieties but optional for long grain white rice. Avoid rinsing rice more than once.

Cooking rice safely

When handled safely, cooked rice can be kept and reheated for use over several days. Here are some tips for safe rice preparation and storage:

Wash hands and cooking tools thoroughly before preparation.

Store uncooked rice in a sealed container in a cool, dry place.
Cook rice thoroughly until piping hot, at least 165°F internal temperature.
Don’t let cooked rice sit at room temperature more than 1-2 hours.

Refrigerate cooked rice within 1-2 hours, dividing into shallow containers for quick cooling.
Use cooked rice within 3-5 days for best quality and safety.
Discard rice when it smells bad or becomes moldy.

Reheat cooked rice thoroughly to steaming hot before serving again.

Following basic food safety practices when handling both uncooked and cooked rice can prevent the growth of bacteria and spoilage.

Converting between uncooked and cooked rice

Since rice expands in size and weight after cooking, you need to adjust amounts when substituting cooked rice for uncooked or vice versa. Here are some approximate conversion ratios:

1 cup uncooked rice = 3/4 cup cooked rice
1 cup cooked rice = approximately 1/3 cup uncooked rice
1 kg uncooked rice = 600-650g cooked rice

1 kg cooked rice = 350-400g uncooked rice

To substitute cooked rice for uncooked rice in a recipe, use about 3/4 of the measured amount. Conversely, use 1/3 of the cooked rice amount if the recipe calls for uncooked rice.

Storing cooked rice

Cooked rice should be handled properly to maximize freshness and shelf life in the refrigerator or freezer:

Allow rice to cool completely before refrigerating, within 1-2 hours after cooking.
Store cooked rice in a sealed shallow container to minimize moisture loss.
Keep rice near the back of the fridge where temperature is coldest.

Use refrigerated rice within 3-5 days for best quality.
Freeze portions of leftover rice in airtight bags or containers.
Frozen rice stays fresh 4-6 months.

Reheat frozen rice until piping hot before serving.

Proper storage keeps cooked rice safe, prevents drying out, and retains moisture and flavor.

Cooked rice varieties

The variety of rice used affects the texture and volume yield of the cooked rice. Here is a comparison:

Rice Type	Description	Cooking Ratio	Texture
Long grain white	Elongated, fluffy grains	1:1.5 to 1:2	Light, dry, and fluffy
Jasmine	Aromatic, soft grains	1:1 to 1:1.25	Soft, moist, clingy
Basmati	Elongated, fragrant grains	1:1.25 to 1:1.5	Fluffy, separate grains
Arborio	Short, plump grains	1:2.5 to 1:3	Creamy, chewy
Sticky rice	Very glutinous, clingy	1:1 to 1:1.25	Soft, very clingy

The ratio can be adjusted up or down to achieve the desired texture for each rice variety.

Portion sizes

How much cooked rice per person you prepare depends on the dish and accompany foods. Some general cooked rice serving size guidelines:

As a side dish – 1/2 to 1 cup per person

In rice bowls or casseroles – 1 to 1 1/2 cups per person
In sushi rolls – 1/4 to 1/2 cup per roll
As rice pudding – 1/2 cup per person

Aim for 1 to 1 1/2 cups of cooked rice per serving when the rice itself is a focal element of the meal.

Rice flour

Rice flour is made from ground uncooked rice. It lacks gluten so is often used in gluten-free baking. Here are some rice flour facts:

1/4 cup rice flour equals approximately 30 grams.

Rice flour is lighter than wheat flour with less protein and fiber.
Don’t substitute rice flour 1:1 for wheat flour, adjust amounts.
Glutinous rice flours makes better substitutes in baking than long grain rice flours.

Combine rice flour with tapioca flour, cornstarch, or xanthan gum to improve the texture.

With some recipe adjustments, rice flour can be an acceptable substitute in many gluten-free baked goods.

Summary

Knowing how much uncooked rice makes cooked, and the proper rice to water ratios, help ensure perfectly cooked rice every time. On average, 1kg of uncooked rice will yield around 2.5 to 3 cups cooked rice, though the exact amount depends on the rice variety and cooking method. Following the basic steps of washing, properly measuring water, bringing to a boil then simmering until tender, and allowing time to steam off heat, can give you fluffy, well-expanded rice to enjoy as a simple side or versatile ingredient.