Rice to Water Ratio Guide for Basmati, Sella, Sona Masoori, Matta and Idli Rice

As a starting point, use 1.5 to 1.75 cups of water per cup of soaked basmati, 2 to 2.25 for 1121 sella, 2 to 2.5 for sona masoori, and 4 to 6 for Kerala matta cooked by the drain method. Idli rice is ground into batter, not boiled. Adjust to your pack instructions and pot.

Water ratios differ because rice types differ in grain size, starch, and processing. Parboiled rice such as sella and matta has set starch and needs more water and time. Raw, aged basmati needs less. The tables below give realistic ranges, not single numbers, because the age of the rice, the length of the soak, the width of your pot and even the altitude of your kitchen all shift the result.

Rice to water ratio chart (absorption method)

Absorption means the rice cooks in a measured amount of water that is fully taken up. Ratios are by volume, cup to cup, for rice that has been rinsed and soaked.

Rice	Soak	Water per 1 cup rice	Simmer (covered, low heat)	Rest
Aged raw basmati	20 to 30 min	1.5 to 1.75 cups	12 to 15 min	5 to 10 min
Steam basmati	30 min	1.75 to 2 cups	14 to 16 min	5 to 10 min
1121 sella basmati	30 to 60 min	2 to 2.25 cups	15 to 18 min	10 min
Sona masoori	15 to 20 min (optional)	2 to 2.5 cups	15 to 18 min	5 min
Thanjavur ponni	15 to 20 min (optional)	2 to 2.5 cups	15 to 18 min	5 min
Jeerakasala (kaima)	15 to 20 min	1.5 to 1.75 cups	12 to 15 min	5 min
Palakkadan matta	1 to 2 hours, or overnight	Use the drain method below	See matta section
Idli rice	4 to 6 hours	Not boiled; ground for batter	See idli section

These are guides. If the pack gives a ratio, follow it first and adjust by a quarter cup next time if the rice is too firm or too soft.

Basmati rice to water ratio

For aged basmati, rinse until the water runs nearly clear and soak for 20 to 30 minutes. Bring 1.5 to 1.75 cups of salted water per cup of rice to the boil, add the drained rice, return to the boil, then cover and cook on the lowest heat for 12 to 15 minutes. Rest covered for 5 to 10 minutes and fluff with a fork.

The drain (pasta) method for biryani

For biryani, boil the soaked rice in a large pot of salted water, about 6 to 8 cups of water per cup of rice, with a few whole spices. Drain when the grain is about 70 per cent cooked: it should break between your fingers with a thin white core. Basmati reaches this in 5 to 7 minutes. The rice finishes on dum. Use this method for the classic vegetable dum biryani.

1121 sella rice to water ratio

Parboiled sella needs more water and a longer soak. Soak 1121 sella for 30 to 60 minutes. For absorption, use 2 to 2.25 cups of water per cup and simmer covered for 15 to 18 minutes. For the drain method, boil for 12 to 15 minutes until just tender, drain and rest covered for 5 minutes. For biryani, drain sella at 75 to 80 per cent done, as it finishes more slowly on dum than raw basmati.

Sona masoori rice to water ratio

Sona masoori is a light, medium grain that is meant to cook soft. On the stove, use 2 to 2.5 cups of water per cup. For softer rice for curd rice or pongal, use up to 3 cups.

Pressure cooker

Use 2.5 to 3 cups of water per cup and cook for 2 to 3 whistles on medium heat, then let the pressure drop naturally. Sona masoori is a good base for lemon rice and curd rice; cool the rice slightly before mixing so it stays in grains.

Kerala matta rice to water ratio

Palakkadan matta is a red, parboiled rice with bold grains. It takes the most water and time of any rice here.

• Drain method (traditional): soak 1 to 2 hours or overnight. Boil in 4 to 6 cups of water per cup of rice for 30 to 45 minutes until tender, then drain. The starchy water (kanji vellam) is traditionally served warm with salt.
• Pressure cooker: soak at least 1 hour, then use 3 to 4 cups of water per cup and cook for 5 to 6 whistles, followed by 10 minutes on low heat. Let the pressure release naturally.

Serve it with a vegetable curry, as in the Kerala red rice vegetable curry bowl.

Idli rice: soaking and batter ratio

Idli rice is a short, plump parboiled rice meant for grinding, not boiling. The usual batter ratio is 3 to 4 parts idli rice to 1 part urad dal by volume, with about 1 teaspoon of fenugreek seeds.

Step	Quantity or time
Idli rice	3 to 4 cups
Urad dal	1 cup
Fenugreek seeds	1 teaspoon, soaked with the dal
Soak	4 to 6 hours, rice and dal separately
Ferment	8 to 12 hours in a warm place
Steam	10 to 12 minutes

In air-conditioned UAE kitchens, ferment the batter inside a switched-off oven with the light on. In summer it may ferment in 6 to 8 hours. Full method: soft steamed idli with coconut chutney.

Rice cooker ratios

Most electric rice cookers use slightly less water than a pot, because less steam escapes. Start with 1.25 to 1.5 cups of water per cup for soaked basmati and 1.75 to 2 cups for sona masoori. Use the cup supplied with the cooker for both rice and water.

Five fixes for common rice problems

• Sticky or mushy: too much water or too little rinsing. Reduce water by a quarter cup and rinse until the water runs clear.
• Hard centre: too little water or a short soak. Sprinkle 2 to 3 tablespoons of hot water, cover and steam on low for 5 minutes.
• Broken grains: stirring during cooking. Fluff once with a fork after resting.
• Burnt base: heat too high. Use a heavy pot or a flat tawa under the pot for the simmer.
• Bland: unsalted water. Add about half a teaspoon of salt per cup of rice.

Frequently asked questions

What is the water ratio for basmati rice?

Use 1.5 to 1.75 cups of water per cup of soaked basmati for the absorption method. Unsoaked basmati needs about 2 cups. Adjust to your pack instructions.

How much water for 1121 sella rice?

Use 2 to 2.25 cups of water per cup of soaked sella and simmer covered for 15 to 18 minutes, or boil in plenty of water for 12 to 15 minutes and drain.

How many whistles for sona masoori rice?

Two to three whistles on medium heat with 2.5 to 3 cups of water per cup of rice, then let the pressure drop naturally.

Do I need to soak matta rice?

Yes. Soak Kerala matta for at least 1 to 2 hours, or overnight, so the bold parboiled grain cooks evenly.

What is the rice to urad dal ratio for idli?

Use 3 to 4 cups of idli rice to 1 cup of urad dal, with about a teaspoon of fenugreek seeds.

Find every rice in this guide in the Nitra rice collection, from aged basmati and 1121 sella to sona masoori, matta and idli rice. Buy on Amazon.ae or order on WhatsApp at +971 50 252 0474.