Food
Rice Portion Calculator
Enter people and dry rice per person to see how much to cook.
How much rice per person?
Rice is easiest to scale from dry weight: total dry grams = people × grams per person. Roughly 60–75 g dry works as a side; nearer 90 g as a main carbohydrate. Cooked white rice is often about three times the dry weight once water is absorbed — the tool shows that approximate cooked yield and how many packs you need at your pack size. Brown rice, pilafs and risotto absorb differently, so treat the 3× figure as a guide. Related portion tools include pasta portion; scale full recipes with recipe scaling.
Worked example
4 people × 75 g = 300 g dry (0.30 kg). Approximate cooked yield ≈ 900 g. In 1,000 g packs that is 1 pack.
Limits and assumptions
Dry-weight guide, not nutrition advice. Absorption varies by variety, rinsing and cooker type.
Frequently asked questions
Side vs main — which grams?
Use ~60–75 g dry as a side beside protein and vegetables; ~80–100 g when rice is the bulk of the plate.
Why is cooked weight about 3×?
White rice absorbs roughly twice its weight in water, so plated weight is near triple — variety dependent.
Should I rinse before weighing?
Weigh dry rice before cooking water. Rinsing does not change the dry grams you started with.
What about rice cookers with cup marks?
Convert your cooker cup to grams once, then keep using grams here for consistent scaling.