Calrose rice

Calrose describes medium-grain japonica variety rice grown in the Northern California Valley adjacent to Sacramento. Calrose is the most recognized variety of rice in the United States and abroad. The term Calrose is well known in the Pacific. In Hawaii, Guam and other islands, Calrose rice accounts for more than 90% of the rice consumed.

The word “Calrose” is commonly used in rice packaging to denote medium-grain rice grown in California where 85% of the rice grown is a Calrose variety whose seed stock is designated as M-103, M-104, M-201, M 202, M 204, M-205, M-206 according to the California Rice Promotion Board (see www.calrice.org).

After cooking, Calrose rice grains are soft and stick together. It makes excellent sushi. Calrose absorbs flavors beautifully and the kernels holds together well in soups and salads.