According to USDA, medium grain raw brown rice has carbs and fiber at a ratio of 76g / 3.4g = 22.4.
When cooked, the ratio changes to 24g / 1.8g = 13.3.
Are these numbers wrong, and if not, why does this ratio change in favor of fiber? Mere dilution shouldn't change this ratio.
EDIT: The missing 0 hypothesis seems to be the most plausible explanation so far, but I'd like to find sources completely independent from USDA to be sure. All of the sources I found just copy USDA directly or indirectly.