KitchenWeightCalc
Tools

Dry-to-Cooked & Raw-to-Cooked Yield Calculator

Convert uncooked rice, pasta, quinoa, oats, and dried beans into cooked US cups and gram weights across 35 tested kitchen staples, check drained 15-oz canned bean equivalents, or calculate raw-to-cooked meat weight retention for accurate meal prep.

Uncooked-to-Cooked Expansion Profile
Pot Liquid: 1 ¾ cups (414 mL)1.0× Dry → 3× Vol (2.56× Wt)
1.0× dry
1 cup
3× cooked
3 cups
dry starting
1 cup
185g • 6.53 oz
cooked yield
3 cups
473.6g • 16.71 oz
Cooking liquid
1 ¾ cups
414 mL liquid
Portions & can match
3.2 servings
150g / serving

Method note: Rinse under cold water until clear; simmer covered on low heat for 15 minutes, then rest off heat covered for 10 minutes before fluffing with a fork.

All 35 Kitchen Yield Reference Pages

Dry-to-Cooked Yield Guide →

Rice, Quinoa, Oats & Ancient Grains

Long-Grain White Rice 2.56× wt (3 cups) Basmati Rice 2.75× wt (3 cups) Jasmine Rice 2.7× wt (2 ¾ cups + 2 tbsp + 1 ¼ tsp) Short-Grain Sushi Rice 2.4× wt (2 ½ cups + 1 tbsp + 1 ¾ tsp) Long-Grain Brown Rice 2.6× wt (2 ½ cups) Wild Rice 3.1× wt (3 ¼ cups) Arborio Risotto Rice 2.9× wt (2 ¾ cups) Quinoa 3.15× wt (3 cups) Moroccan Couscous 2.3× wt (2 ½ cups) Pearled Barley 2.75× wt (3 ½ cups) Medium Bulgur Wheat 3.25× wt (2 ½ cups) Polenta / Corn Grits 4.2× wt (3 cups) Old-Fashioned Rolled Oats 5.2× wt (2 cups) Steel-Cut Oats 3.9× wt (2 ½ cups)

Pasta & Noodles (Long & Short Shapes)

Spaghetti & Long Strand Pasta 2.25× wt (1 ¾ cups) Penne, Rigatoni & Ziti 2.25× wt (2 cups) Elbow Macaroni 2.3× wt (2 ¼ cups) Wide Egg Noodles 2.4× wt (½ cup + 1 tbsp + ¼ tsp) Orzo (Risoni) Pasta 2.35× wt (2 ½ cups) Dry Rice Vermicelli / Pad Thai Noodles 2.5× wt (1 cup)

Dried Beans, Lentils & 15-oz Can Equivalents

Dried Black Beans 2.4× wt (2 ½ cups + 1 tbsp + 1 ¾ tsp) Dried Chickpeas / Garbanzo Beans 2.45× wt (3 cups) Dried Pinto Beans 2.5× wt (2 ¾ cups) Dried Red Kidney Beans 2.4× wt (2 ½ cups) Dried Cannellini / Navy Beans 2.45× wt (2 ½ cups + 2 tbsp + 1 ¼ tsp) Dry Brown & Green Lentils 2.55× wt (2 ½ cups) Dry Split Peas 2.5× wt (2 ½ cups)

Raw-to-Cooked Meat Shrinkage & Produce Yields

Raw Boneless Skinless Chicken Breast 0.75× wt (1 cup + 3 tbsp + 1 ½ tsp) Raw 85/15 Ground Beef 0.72× wt (1 cup + 1 tbsp + 1 ¼ tsp) Raw Salmon Fillet 0.8× wt (1 cup + 2 tbsp + 2 ¼ tsp) Raw Streaky Bacon 0.32× wt (½ cup + 2 tbsp + ¼ tsp) Fresh Baby Spinach 0.75× wt (⅛ cup) Raw Sliced Mushrooms 0.55× wt (⅓ cup + ¾ tsp) Raw Shredded Cabbage 0.78× wt (⅓ cup + 2 tbsp) Unpopped Popcorn Kernels 0.893× wt (24 cups)

Frequently Asked Questions

How many cups of cooked rice does 1 cup of dry white rice make? ▾

One US cup (185g) of dry long-grain white rice absorbs cooking water during starch gelatinization to yield approximately 3 US cups (~475g–550g) of fluffy cooked rice — a 3.0× volume expansion.

How many dry beans equal one 15-oz can of cooked beans? ▾

One standard 15-oz (425g) grocery can of black beans, chickpeas, or pinto beans drains to roughly 1½ US cups (255g) of cooked beans, which equals approximately ½ cup (95g–100g) of dried beans before soaking.

How much weight do boneless chicken breast and ground beef lose when cooked? ▾

Boneless skinless chicken breast typically retains ~75% of its raw weight after roasting or grilling (16 oz raw yields ~12 oz / 340g cooked), while 85/15 ground beef retains ~72% after moisture evaporation and fat rendering.