Brown rice (dry)
Uncooked brown rice; whole grain with bran and germ intact for nutty flavor.
Weigh for pilafs and bowls; needs more water and time than white rice.
Quick convert
- US cup = 236.588 mL
- 1 tbsp = 14.787 mL
- 1 tsp = 4.929 mL
Density source:USDA SR Legacy
Brown rice (dry) — Cup → g
| Cups | g |
|---|---|
| 1/8 cup | 23 |
| 1/4 cup | 46 |
| 1/3 cup | 62 |
| 1/2 cup | 92 |
| 2/3 cup | 123 |
| 3/4 cup | 139 |
| 1 cup | 185 |
| 1 1/2 cups | 277 |
| 2 cups | 370 |
Brown rice (dry) — Tbsp → g
| Tbsp | g |
|---|---|
| 1 | 12 |
| 2 | 23 |
| 3 | 35 |
| 4 | 46 |
| 5 | 58 |
| 6 | 69 |
| 7 | 81 |
| 8 | 93 |
| 9 | 104 |
| 10 | 116 |
| 11 | 127 |
| 12 | 139 |
| 13 | 150 |
| 14 | 162 |
| 15 | 173 |
| 20 | 231 |
| 25 | 289 |
| 30 | 347 |
Brown rice (dry) — g → Cups
| g | Cups |
|---|---|
| 50 | 0.3 |
| 100 | 0.5 |
| 150 | 0.8 |
| 200 | 1.1 |
| 250 | 1.4 |
| 300 | 1.6 |
| 350 | 1.9 |
| 400 | 2.2 |
| 450 | 2.4 |
| 500 | 2.7 |
| 600 | 3.2 |
| 700 | 3.8 |
| 800 | 4.3 |
| 900 | 4.9 |
| 1000 | 5.4 |
Brown rice (dry) — mL → g
| mL | g |
|---|---|
| 10 | 8 |
| 25 | 20 |
| 50 | 39 |
| 75 | 59 |
| 100 | 78 |
| 125 | 98 |
| 150 | 117 |
| 200 | 156 |
| 250 | 195 |
| 500 | 391 |
| 750 | 586 |
| 1000 | 782 |
Brown rice (dry) — Tsp → g
| Tsp | g |
|---|---|
| 1 | 4 |
| 2 | 8 |
| 3 | 12 |
| 4 | 15 |
| 5 | 19 |
| 6 | 23 |
| 7 | 27 |
| 8 | 31 |
| 9 | 35 |
| 10 | 39 |
| 11 | 42 |
| 12 | 46 |
| 13 | 50 |
| 14 | 54 |
| 15 | 58 |
| 20 | 77 |
| 25 | 96 |
| 30 | 116 |
Brown rice (dry) — oz → g
| oz | g |
|---|---|
| 1 | 28 |
| 2 | 57 |
| 3 | 85 |
| 4 | 113 |
| 5 | 142 |
| 8 | 227 |
| 10 | 283 |
| 12 | 340 |
| 15 | 425 |
| 20 | 567 |
| 25 | 709 |
| 30 | 850 |
| 40 | 1134 |
| 50 | 1417 |
Cups-to-Grams Printable Chart
100+ ingredients with exact gram weights per cup, tbsp and tsp. The reference card every cook needs.
Grains
Rice, oats, quinoa, couscous and similar grains hydrate based on precise ratios. Volume is skewed by kernel size and air gaps. Weighing both dry and cooked grains keeps texture predictable.
Why weigh dry grains?Cup measures change with grain size and packing. Weight guarantees the right water ratio for fluffy, non-gummy results.
Storage & tools
- Store in a cool, dry pantry (under 21 °C / 70 °F) away from direct sunlight.
- Use airtight containers to keep humidity out — dry ingredients gain 1–2 % mass in humid air.
- Rotate stock: first in, first out, even when the product looks unchanged.
- Check best-by dates; potency can fade before the product looks old.
Store cool and airtight; oils in the germ can spoil—refrigerate for long storage.
FAQ
- Should I soak it?
- Soaking 30–60 minutes can reduce cook time; adjust water down slightly.