Ingredient Weight Converter · grain
White Rice (Long Grain, Uncooked): cups to grams
1 cup of white rice (long grain, uncooked) weighs 185 grams. Use the converter below for any other amount, or check the quick-reference table.
By Andrew Flores, Editor and publisher, Nathan Management. Last reviewed .
Density source: USDA FoodData Central, cross-checked against the King Arthur Baking weight chart. How these figures are derived and corrected is documented in our editorial standards.
White Rice (Long Grain, Uncooked) baseline: 1 cup = 185 g.
Common amounts
| Cups | Tablespoons | Grams | Ounces (weight) | Milliliters |
|---|---|---|---|---|
| 1/4 cup | 4.0 | 46 g | 1.63 oz | 59 mL |
| 1/3 cup | 5.3 | 62 g | 2.17 oz | 79 mL |
| 1/2 cup | 8.0 | 93 g | 3.26 oz | 118 mL |
| 2/3 cup | 10.7 | 123 g | 4.35 oz | 158 mL |
| 3/4 cup | 12.0 | 139 g | 4.89 oz | 177 mL |
| 1 cup | 16.0 | 185 g | 6.53 oz | 237 mL |
| 1.5 cups | 24.0 | 278 g | 9.79 oz | 355 mL |
| 2 cups | 32.0 | 370 g | 13.05 oz | 473 mL |
| 3 cups | 48.0 | 555 g | 19.58 oz | 710 mL |
| 4 cups | 64.0 | 740 g | 26.10 oz | 946 mL |
Spoon weights
Derived from the same 185 g per cup — a US tablespoon is 1/16 of a cup and a teaspoon is 1/48.
| Amount | Grams |
|---|---|
| 1 tablespoon | 12 g |
| 1 teaspoon | 3.9 g |
| 1/2 teaspoon | 1.9 g |
| 1/4 teaspoon | 0.96 g |
White Rice (Long Grain, Uncooked) at a glance
- Water ratio
- 1 cup rice to 1 3/4 cups water for long-grain; jasmine takes slightly less, basmati slightly more
- Yield
- 1 cup uncooked makes about 3 cups cooked, enough for 3–4 servings
- Rinsing
- Rinsing removes surface starch and gives separate grains. Do not rinse if you want a creamy risotto or rice pudding
What a cup of white rice (long grain, uncooked) actually weighs
The published 185 g assumes one specific way of filling the cup. Here is what the same cup weighs under the other common handling methods and product forms, and how far off the recipe you end up.
| How it was measured | Grams per cup | vs. published | Why |
|---|---|---|---|
| Long-grain white, uncooked | 185 g | published figure | The published figure — jasmine and basmati land within about 5 g of it. |
| Short-grain / sushi rice, uncooked | ~200 g | +8% | Rounder, denser grains pack tighter in the cup. |
| Cooked long-grain white | 158 g | -15% | The USDA figure for a cup of cooked rice. It is only about a third of a cup of dry rice — the rest of that weight is absorbed water. |
A tilde (~) marks a working estimate rather than a published figure — it varies with brand, grind, or how hard the cup was packed.
Why measuring white rice (long grain, uncooked) by cup goes wrong
One cup of uncooked long-grain white rice weighs about 185 grams. Cooked, it expands to roughly 3 cups as it takes up water — the USDA puts a cup of cooked long-grain white rice at about 158 grams. Short-grain rice is denser (sushi rice averages about 200 g/cup uncooked) and sticky when cooked because it is higher in amylopectin starch. Basmati and jasmine sit within about 5 grams of long-grain.
Practical tips for working with white rice (long grain, uncooked)
The standard ratio for long-grain white rice is 1 cup rice to 1 3/4 cups water, cooked covered on low for 18 minutes after the water comes to a boil. Don't lift the lid. Don't stir. Let it rest off heat for 5 minutes before fluffing with a fork. This works every time on a gas burner; electric coils sometimes need an extra two minutes because they hold heat after you turn them down.
Note from this ingredient's record: Basmati and jasmine sit within 5 g per cup. Cooked rice roughly triples in weight from uncooked.
Substitutions that work — and what they cost you
Basmati or jasmine for plain long-grain
Ratio: 1:1
Trade-off: Basmati wants a 10-minute soak and slightly less water; jasmine is softer and stickier. Both are aromatic, which matters more than the ratio.
Brown rice for white
Ratio: 1:1 by volume, but 2 1/4 cups water and 35–45 minutes
Trade-off: Not a drop-in swap. Doing it in the same pot with the same timer produces crunchy rice.
When white rice (long grain, uncooked) ruins the recipe
| What you see | What went wrong | What to do |
|---|---|---|
| Rice is crunchy on top and wet on the bottom | The lid was lifted, or the heat was too high so the water boiled off before the top grains hydrated. | Lowest possible heat, lid on, 18 minutes, no peeking, then 5 minutes off heat before fluffing. |
| Rice is gluey and clumped | Too much water, or stirring during cooking, which releases surface starch. | Rinse the rice until the water runs nearly clear, measure the water, and never stir. |
Storing white rice (long grain, uncooked)
White rice keeps for years sealed at room temperature — the oily bran has been milled off. Cooked rice must be refrigerated within an hour; Bacillus cereus spores survive cooking and multiply fast at room temperature, which is the real cause of 'fried rice syndrome.'
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