Portion guides
How much should you cook per person?
These practical portion guides help smaller households cook enough for one, two or more people without creating unnecessary leftovers. Start with a measured dry quantity, then adjust for appetite and what else is on the plate.
By the Susan Cooks editorial team · Last reviewed 23 July 2026
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Rice
Allow 75g (about 6 US tablespoons) of dry rice per adult when rice is the main starch, or 50–60g (about ¼–⅓ US cup) for a smaller side.
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Pasta
For a main meal, allow 75–100g (2¾–3½ oz) dried pasta, 115–150g (4–5¼ oz) fresh pasta, or 150–200g (5¼–7 oz) filled pasta per adult.
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Couscous
Allow 50–60g (about ⅓ cup) dry couscous per person as a side, or 75g (about ½ cup) when it forms the base of a main meal.
Read the complete guide →Typical dry quantities per person
Side and main-course amounts are deliberately different. A bowl based around grains needs more than a plate where the same food is one of several accompaniments.
| Food | Side dish | Main course | Useful note |
|---|---|---|---|
| Rice | 50–60g | 75g | Variety changes water needs |
| Dried pasta | 50–60g | 75–100g | Fresh pasta weighs more |
| Couscous | 50–60g | 75g | Use packet water ratio |