Pasta & Rice Conversion - Dry to Cooked Calculator
Convert dry pasta and rice to cooked amounts with perfect serving sizes. Calculate how much uncooked pasta or rice you need for any number of servings with accurate expansion ratios.
Dry to Cooked Calculator
Expansion Ratio: 2.5x | Serving Size: 2 oz dry per person
Quick Servings:
Quick Reference
Pasta (General Rule):
- • 2 oz dry = 1 cup cooked
- • 8 oz dry = 4 cups cooked
- • 1 lb dry = 8 cups cooked
- • Serving: 2 oz dry per person
Rice (General Rule):
- • 1 cup dry = 3 cups cooked
- • 2 cups dry = 6 cups cooked
- • Water ratio: 2:1 (2 cups water per 1 cup rice)
- • Serving: 1/2 cup dry per person
Chef Steven Harty
Professional Chef
30+ years experience
30+ years professional experience, trained under Rick Bayless. Specializes in precision cooking.
Education
Culinary Training under Chef Rick Bayless
Complete Conversion Chart
Pasta Conversions
| Pasta Type | 2 oz Dry | 4 oz Dry | 8 oz Dry (1/2 lb) | 16 oz Dry (1 lb) |
|---|---|---|---|---|
| Spaghetti | 1 cup cooked | 2 cups cooked | 4 cups cooked | 8 cups cooked |
| Penne | 3/4 cup cooked | 1.5 cups cooked | 3 cups cooked | 6 cups cooked |
| Elbow Macaroni | 3/4 cup cooked | 1.5 cups cooked | 3 cups cooked | 6 cups cooked |
| Fusilli | 3/4 cup cooked | 1.5 cups cooked | 3 cups cooked | 6 cups cooked |
| Farfalle (Bow Tie) | 3/4 cup cooked | 1.5 cups cooked | 3 cups cooked | 6 cups cooked |
| Orzo | 1 cup cooked | 2 cups cooked | 4 cups cooked | 8 cups cooked |
Rice & Grain Conversions
| Rice/Grain Type | 1 Cup Dry | 2 Cups Dry | Water Ratio |
|---|---|---|---|
| White Rice (Long Grain) | 3 cups cooked | 6 cups cooked | 2:1 (2 cups water) |
| Brown Rice | 3 cups cooked | 6 cups cooked | 2.5:1 (2.5 cups water) |
| Basmati Rice | 3 cups cooked | 6 cups cooked | 1.5:1 (1.5 cups water) |
| Jasmine Rice | 3 cups cooked | 6 cups cooked | 1.5:1 (1.5 cups water) |
| Arborio Rice (Risotto) | 3.5 cups cooked | 7 cups cooked | 3:1 (3 cups broth, added gradually) |
| Wild Rice | 4 cups cooked | 8 cups cooked | 3:1 (3 cups water) |
| Quinoa | 3 cups cooked | 6 cups cooked | 2:1 (2 cups water) |
Complete Pasta Cooking Guide
Perfect Pasta Every Time
- 1.Use lots of water: 4-6 quarts per pound of pasta. More water prevents sticking and maintains temperature when pasta is added.
- 2.Salt generously: 1-2 tablespoons per pound of pasta. Water should taste like the sea—this is your only chance to season pasta itself.
- 3.Don't add oil: It prevents sauce from adhering. Stir occasionally instead to prevent sticking.
- 4.Cook al dente: Pasta should be firm to bite, not mushy. Start testing 2 minutes before package time.
Cooking Times by Shape
- Angel Hair:3-5 minutes
- Spaghetti/Linguine:8-10 minutes
- Penne/Rigatoni:11-13 minutes
- Farfalle (Bow Tie):10-12 minutes
- Lasagna Sheets:8-10 minutes
Reserve Pasta Water!
Always save 1-2 cups of pasta cooking water before draining. This starchy, salty water is liquid gold for:
- • Thinning sauce: Add tablespoons at a time to reach desired consistency
- • Creating emulsion: Starch helps sauce cling to pasta perfectly
- • Salvaging dry pasta: Toss with reserved water to rehydrate
- • Finishing sauce: Add to pan with pasta and sauce, toss over heat for 1-2 min
Complete Rice Cooking Guide
Perfect Rice Method
- 1.Rinse rice: Rinse under cold water until water runs clear (removes excess starch for fluffier rice).
- 2.Measure water: Use correct ratio (2:1 for white rice, 2.5:1 for brown rice). Too much = mushy, too little = crunchy.
- 3.Bring to boil: Add rice and water to pot, bring to boil uncovered over high heat.
- 4.Simmer covered: Reduce to lowest heat, cover tightly, simmer 18-20 min (white) or 40-45 min (brown). Don't peek!
- 5.Rest and fluff: Remove from heat, let stand covered 10 min. Fluff with fork before serving.
Rice Cooking Times
- White Rice (Long Grain):18-20 minutes
- Brown Rice:40-45 minutes
- Basmati Rice:15-18 minutes
- Jasmine Rice:15-18 minutes
- Arborio (Risotto):18-20 minutes
- Wild Rice:45-50 minutes
- Quinoa:15 minutes
Perfect Serving Sizes
| Number of Servings | Pasta (Dry) | Pasta (Cooked) | Rice (Dry) | Rice (Cooked) |
|---|---|---|---|---|
| 1 person | 2 oz | 1 cup | 1/2 cup | 1.5 cups |
| 2 people | 4 oz | 2 cups | 1 cup | 3 cups |
| 4 people | 8 oz (1/2 lb) | 4 cups | 2 cups | 6 cups |
| 6 people | 12 oz (3/4 lb) | 6 cups | 3 cups | 9 cups |
| 8 people | 16 oz (1 lb) | 8 cups | 4 cups | 12 cups |
| 10 people | 20 oz (1.25 lbs) | 10 cups | 5 cups | 15 cups |
Note: These servings are for main course portions. For side dishes, reduce by 25-50%. If serving very hungry people or active children, increase by 25%.
Pro Cooking Tips & Techniques
Common Pasta Mistakes
- ✗Rinsing pasta: Never rinse unless making pasta salad. You'll wash away starch that helps sauce stick.
- ✗Breaking long pasta: Don't break spaghetti to fit pot. Use larger pot or bend pasta into water as it softens.
- ✗Overcooking: Mushy pasta is irreversible. Always test 2 min early. Al dente has slight resistance when bitten.
- ✗Not stirring: Stir pasta within first 2 minutes of adding to water to prevent clumping at the bottom.
Common Rice Mistakes
- ✗Lifting lid while cooking: Steam escapes, rice won't cook evenly. Trust the process and keep lid on.
- ✗Wrong water ratio: Too much = mushy rice. Too little = crunchy rice. Measure carefully, every rice is different.
- ✗Skipping rest time: Rice continues cooking off heat. Let stand covered 10 minutes before fluffing.
- ✗Stirring while cooking: Breaks grains and releases starch, making rice gummy. Only stir before covering.
Frequently Asked Questions
How much dry pasta per person?
2 ounces (56g) dry pasta per person for main course, or about 1 cup cooked. This is the standard serving size. For side dishes, use 1-1.5 oz per person. For very hungry eaters or teenagers, increase to 3 oz per person. A standard 16 oz (1 lb) box of pasta serves 8 people as a main course.
How much does pasta expand when cooked?
Pasta roughly doubles in weight when cooked. Long pasta (spaghetti, linguine) expands about 2.5x, while short pasta (penne, rigatoni) expands about 2x. For example, 8 oz dry pasta becomes 16-20 oz cooked, or 4-5 cups. The exact expansion depends on shape and how long you cook it.
How much rice per person?
1/2 cup (3-4 oz) dry rice per person, which yields about 1.5 cups cooked rice. This is a standard serving for a main course or generous side. For smaller side dishes, use 1/4 cup dry per person. For meal prep or very hungry eaters, use 3/4 cup dry per person.
What is the rice to water ratio?
2:1 for white rice (2 cups water per 1 cup rice). Brown rice needs 2.5:1. Basmati and jasmine need less (1.5:1). Arborio for risotto uses about 3:1, but added gradually. For perfect rice, measure precisely—even 1/4 cup difference affects texture significantly.
Can I cook pasta ahead of time?
Yes, but quality suffers. Cook pasta 1-2 minutes less than al dente, drain, rinse with cold water to stop cooking, toss with small amount of olive oil. Refrigerate up to 3 days. Reheat in boiling water for 30-60 seconds or microwave with splash of water. Fresh-cooked pasta is always better, but pre-cooked works for meal prep.
Why is my rice mushy or crunchy?
Mushy rice = too much water or overcooking. Use correct water ratio and don't lift lid during cooking. Crunchy rice = not enough water or heat too low.Add 2-4 tbsp water, cover, cook 5 more minutes. If rice is scorched on bottom, pot heat was too high—use lower heat next time.
Should I rinse pasta after cooking?
No, never rinse hot pasta for sauced dishes. The starch coating helps sauce adhere. Only rinse pasta when: (1) Making cold pasta salad—rinsing stops cooking and prevents sticking. (2) Using in stir-fry—rinsing removes excess starch that would clump in wok. For all other uses, drain and immediately toss with sauce.
How do I reheat rice without it drying out?
Add moisture when reheating. Microwave: Sprinkle 1-2 tbsp water over rice, cover with damp paper towel, heat 1-2 minutes. Stovetop: Add 2 tbsp water, cover, steam over low heat 5 minutes. Steamer: Best method—place rice in steamer basket over boiling water, steam 5-7 minutes until hot. Fried rice is the best use for leftover rice.
How long can I store cooked pasta and rice?
Refrigerate within 2 hours, use within 3-5 days. Store in airtight container. Cooked pasta: 3-5 days refrigerated, or 2-3 months frozen. Cooked rice: 3-4 days refrigerated (can harbor bacteria if left longer), or 1-2 months frozen. Always reheat to steaming hot (165°F) before eating. If rice smells off or has been left out >2 hours, discard it.
What's the difference between jasmine and basmati rice?
Jasmine (Thailand): Soft, sticky, slightly sweet, floral aroma. Clumps together. Perfect for Thai/Southeast Asian dishes eaten with chopsticks. Basmati (India/Pakistan): Long, slender grains that stay separate. Nutty flavor, firm texture. Ideal for Indian curries, biryani, pilaf. Both need less water than standard white rice (1.5:1 ratio vs 2:1).
Chef Steven Harty
Professional Chef | 30+ Years Experience
Chef Harty brings over 30 years of professional culinary experience, having trained under renowned chef Rick Bayless. He specializes in precision cooking and measurement accuracy, ensuring all our cooking conversions and ingredient calculations are tested and verified in real kitchen conditions.
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