Digital Kitchen Scale
Essential for cup-to-gram accuracy and repeatable bakes.
Shop scales ↗White Rice (uncooked)
Flours & GrainsMilled rice with husk, bran, and germ removed.
Reviewed by CupOrGram Editorial TeamData methodology: NIST-derived density references + recipe testing notesMethodology
Properties
Density Index
0.82 g/cm3
1 Cup Weight
195g
Texture
Dry
Category
Flour
Top Substitute
Quinoa
Use 1:1
Complete protein. Slightly nutty. Cooks in similar time.
Conversions
| cups | grams |
|---|---|
| 1/4 cups | 48.5 grams |
| 1/3 cups | 64.0 grams |
| 1/2 cups | 97.0 grams |
| 1 cups | 194 grams |
| 1.50 cups | 291 grams |
| 2 cups | 388 grams |
| 3 cups | 582 grams |
| 4 cups | 776 grams |
Density: 0.82 g/ml
Quick Convert
Density-accurate conversions for baking
—
grams
Science Note: Precision within +/-0.002g
Recommended Tools & Pantry Picks for White Rice (uncooked)
Optional shopping references for bakers who want to compare tools and pantry options related to white rice (uncooked).
Measuring Cup & Spoon Set
Useful for quick volume checks before converting to weight.
Shop measuring sets ↗Disclosure: Some outbound links are affiliate links. As an Amazon Associate, CupOrGram earns from qualifying purchases. Learn more.
Substitutions for White Rice (uncooked)
Storage Tips
Cool, dry place. Lasts 4-5 years when properly stored.
Baking Science
Mostly starch (80%). Amylose to amylopectin ratio determines stickiness. Long-grain is fluffy, short-grain is sticky.
Recipe Context
For cakes: use weight to avoid dense crumb from over-measuring.
For bread: control hydration by weighing flour and liquids together.
For cookies: 10-20g extra flour can reduce spread noticeably.
Common Pitfalls
- Switching brands without re-checking weight can change texture and bake time.
- Using volume-only measurements for dense ingredients can overshoot recipe targets.
- Scooping directly from the bag compresses flour and can make bakes dry.
Brand Variance & Measuring Method
Baseline reference: 1 cup white rice (uncooked) = 195g. In real kitchens, a practical range is usually 172g-218g per cup (12% band).
Why this happens: flours and grains compact differently based on scoop method, humidity, and grind fineness.