There is so much more to rice than the commodity brands on the supermarket shelf. Exploring the world of exotic rice is like exploring wine: There is much to discover. Photo courtesy of LotusFoods.com.

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October 2007Last Updated July 2018

Product Reviews / Main Nibbles / Rice, Bean & Grains

Rice Cooking Times

A Guide To Cooking Rice

If you’re read our Rice Glossary, you’ve seen three dozen different types of rice. They don’t all cook at the same time, however. Use the chart below as a guide.

You are watching: 4 cups cooked rice equals how many uncooked

Rice will expand three to four times its uncooked volume (brown rice and converted rice produce yields on the higher side. When cooking rice, use a pot with a tight lid: Steam that escapes will use up the heat needed to cook the rice, and potentially cause burned rice as you try to get it to the desired tenderness after all the water has evaporated.

For starters, there’s a tasty recipe below for Basmati Rice Salad With Prosciutto, Arugula & Fresh Orange—a beautiful dish for all seasons.

Uncooked Rice 1 cup or 240 ml
Cooking Time (minutes)*
Cooked Rice
Basmati Rice
1¾ c 420 ml
3 c 720 ml
Brown Rice
2-2½ c 480-600 ml
3-4 c 720-960 ml
Converted/Parboiled Rice
2-2½ c 480-600 ml
3-4 c720-960 ml
Jasmine Rice
2 c 480 ml
3 c 720 ml
Sticky Rice
2 c480 ml
3 c720 ml
White Medium-Grain or Short-Grain Rice
1½ c 360 ml
3 c720 ml
White Long-Grain Rice

1¾-2 c 420-480 ml

3 c720 ml
Other Rice (including minute rice, wild rice and rice mixes)
Follow Package Directions

*If the rice is not sufficiently tender or the liquid is not fully absorbed, replace the lid and cook 2 to 4 minutes longer.

For more information about rice and rice recipes, including the Bangkok Rice & Shrimp Salad featured at the right, visit the main page of our Rice, Beans & Grains section.

Recipe: Basmati Rice Salad WithProsciutto, Arugula & Fresh Orange

This tasty and colorful recipe was developed as a side dish, but could also be served as a first course.


2 cups cooked, chilled basmati or other white rice 3 cups trimmed arugula leaves 1 jar (7 ounces) roasted red peppers, drained and chopped 1 cup fresh orange sections, cut in 1/2-inch chunks
Basmati Rice With Orange & Prosciutto. Photo courtesy ParmaHam.com.

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2 ounces thinly sliced Prosciutto di Parma, cut in strips (about 1/2 cup) 1/2 cup sliced green onions (scallions) 1/3 cup Lemon Vinaigrette (recipe follows)


MAKE the lemon vinaigrette: Whisk together 3 tablespoons olive oil with 2 tablespoons fresh lemon juice. Add 1 teaspoon salt, 1/4 teaspoon fresh-ground black pepper and 1/2 teaspoon sugar. COMBINE in a large bowl, the rice, arugula, red peppers, orange chunks, prosciutto and green onions. Toss with the lemon vinaigrette and serve on a bed of romaine lettuce leaves, if desired. If made ahead of time... COMBINE all ingredients except the arugula; cover and refrigerate up to 1 day; toss in the arugula just before serving.