Category
Grains & cereals
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.
Source: USDA FDC - grain search
Primer
These category tables convert volume to mass using ingredient-specific densities. Use weight for precision; volume varies with packing, cut, and temperature.
Methodology
- Density references are summarized from U.S. government sources (USDA FoodData Central, USDA FNDDS) and lab-standard data when available.
- Conversions keep higher-precision intermediates and round to practical kitchen values.
- Default volume is the US cup unless a page explicitly uses metric or UK standards.
Unit standards
- Mass: grams (g).
- Volume: mL, US cup, tbsp, tsp.
- Assumed temperature: room temperature unless stated otherwise.
Examples and edge cases
- Dry grains vs cooked grains differ in density (USDA FDC).
- Rolled vs steel-cut oats pack differently (USDA FDC).
- Whole vs cracked grains change void space (USDA FDC).
Last updated: 2026-01-05
FAQ
Why weigh dry grains? Cup measures change with grain size and packing. Weight guarantees the right water ratio for fluffy, non-gummy results.
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