2 Cups of Rice in Grams

Two cups of raw white rice weigh 370 grams

A level US cup of raw long-grain white rice weighs 185 g per USDA FoodData Central record 168877, so two level cups come to 2 x 185 = 370 g. In kitchen units that is 370 / 28.3495 = 13.05 oz and 370 / 453.592 = 0.82 lb, and the pieces of the batch break down as a third cup at 61.7 g, two thirds at 123.3 g and one cup at 185 g.

Two cups fill 473.2 mL of measuring volume, so raw rice runs 370 / 473.2 = 0.78 g per mL against water at 1.00. Dry grains pour loosely and settle, so a level sweep of the knife puts the batch within a few grams of 370 g. Heap both scoops and two cups can reach 390 g; damp grains weigh a few grams light. The pot notices either way, since heavy scoops cook tight and want an extra tablespoon of water.

Sources round differently. The USA Rice Federation cooking guide rounds a dry cup to about 7 oz (198 g) for menu planning and a pound of rice to about 2 1/4 cups. The USDA measure of 185 g a cup makes that pound 453.6 / 185 = 2.45 cups. Nutrition labels are built on the USDA measure, so that is the figure this page and its converter follow.

The tool already runs the default batch: 370 g, 13.05 oz, 4 cups of water, 12 half cup servings. Switch the menu to brown, sushi, medium grain or cooked rice, or key your own number into either box.

Rice type moves two cups from 370 g to 400 g

Which grain is in the jar decides the number. Brown long-grain raw, record 169703 also lists 185 g a cup, record 168931 lists raw short-grain white at 200 g a cup, and record 169760 lists medium grain at 195 g. Two cups span 370 g to 400 g across those types.

Cooked rows drop the weight: record 168878 measures a cup of cooked white at 158 g, so 2 x 158 = 316 g, and record 169704 measures cooked brown at 202 g, for 404 g across two cups. Nothing disappears in the pot; every gram of the 370 g of dry rice is still there, now spread over six cooked cups and diluted with water.

The USDA SR Legacy tables carry no jasmine row of their own. Jasmine is an aromatic long grain, so its cups weigh the same 370 g as regular long-grain white.

Two dry cups make six cooked cups

Two dry cups make 2 x 3 = 6 cups of cooked rice under the USA Rice rule that dry rice triples in volume. That is 6 x 158 = 948 g of cooked white rice, or 6 x 202 = 1,212 g of cooked brown, and it covers 12 half cup servings: dinner for six, or dinner for four with two lunch portions left.

Water, by the USA Rice chart:

There is a ceiling on the yield, and water sets it. The batch holds 370 x (1 - 0.116) = 327.1 g of dry matter, cooked white rice runs 68.4 percent water, so the pot tops out at 327.1 / 0.316 = 1,035.1 g, or 1,035.1 / 158 = 6.55 cooked cups. Count on 6, with a little slack from a tight lid that barely steams.

Pot size: 6 cooked cups plus steam headroom is what the USA Rice stovetop method expects of a 2 to 3 quart saucepan. Go smaller and the pot boils over, taking starch and flavor with it.

1,351 calories dry, 1,232 cooked

Record 168877 puts the batch at 370 x 3.65 = 1,351 calories, with 370 x 0.7995 = 295.8 g of carbohydrate. The brown batch runs 370 x 3.67 = 1,358 calories and 370 x 0.762 = 281.9 g of carbohydrate, fiber edging out some of the starch.

Portions read better cooked: a 158 g cup of white carries 205.4 calories, and the six cups from this batch total 948 x 1.30 = 1,232 before any butter or oil. Brown cooks into 1,212 x 1.23 = 1,491. One half cup serving of the white batch lands near 103 calories.

Short grain is the heaviest dry cup, so two of them hit 400 x 3.58 = 1,432 calories. Cooked, the gap fades, because a gram of short-grain starch carries the same energy as a gram of long-grain starch.

What two cups of rice costs

Plain white rice at $1.00 a pound puts the batch at 0.82 x 1.00 = $0.82, since 370 g is 0.82 lb, which is 0.82 / 6 = $0.14 for every cooked cup. Jasmine or basmati at $2.00 a pound: $1.63 for the batch, $0.27 a cooked cup.

Bigger bags push the price down. The 5 lb bag in the table above ($5.00, 12.26 dry cups) covers 12.26 / 2 = 6.13 batches, so a cooked cup lands at 5 / (12.26 x 3) = $0.14, and a $9.00 10 lb sack (24.52 cups) takes it to 9 / (24.52 x 3) = $0.12. Instant rice prices higher per cooked cup: you pay for a drying step your pot undoes.

Home vs takeout makes the point: two cooked cups of plain rice cost 2 x 0.14 = $0.28 here by the rounded cup price, while a restaurant side of rice runs $2.50 and up.

Feeding people with a two cup batch

For four at the table, the batch is generous: eight of the twelve half cup servings go to dinner and 4 remain, 2 x 158 = 316 g of cooked rice bound for the fridge.

USDA Food Safety and Inspection Service leftover guidance gives the storage rules: cooked rice belongs in the refrigerator within 2 hours, keeps 3 to 4 days there, and reheats to 165 °F. The freezer stretches leftovers to 2 to 3 months, which turns the surplus into ready lunches.

Cool the rice in shallow containers so it drops below the danger zone fast, and note that a night in the fridge dries the surface, which is what fried rice wants the next day.

Grams back to cups around 370 g

Going back from grams takes one division. Divide by 185 for raw white or brown: 948 / 185 = 5.12 cups and 185 / 185 = 1 cup. Divide by 158 for cooked white and 316 g lands at 316 / 158 = 2 cups; divide by 202 for cooked brown and the same 316 g is 1.56 cups.

Try it in the tool: 948 g in the grams box reads 5.12 cups of raw rice, and with the menu on cooked white rice the same 948 g reads 6 cups. The price box turns the batch into dollars at whatever your bag cost per pound.