Calrose rice is a medium-grain rice variety originally developed in California in the 1940s. It is now one of the most widely grown and consumed rice types in the United States, especially in California, which remains a major producer.

• Texture: Soft and slightly sticky when cooked, making it ideal for dishes that require rice to hold together—like sushi, rice bowls, and stir-fries.

• Flavor: Mild and versatile, easily absorbing the flavors of sauces and seasonings.

• Uses: Commonly used in Asian, Mediterranean, and fusion cuisines, as well as in soups, salads, and side dishes.

• Popular Export: Besides U.S. markets, Calrose rice is also popular in Japan, Korea, and parts of the Middle East.

• 🍚 Basic Calrose Rice Recipe (Stovetop)

• 🧂 Ingredients:

• 1 cup Calrose rice

• 1.25 to 1.5 cups water (depending on desired texture)

• Pinch of salt (optional)

• 🔥 Instructions:

• Rinse the rice: Wash the rice in cold water 2–3 times until the water runs mostly clear. This removes excess starch and prevents clumping.

• Add to pot: Combine rinsed rice with water (start with 1.25 cups for firmer texture, or 1.5 cups for softer rice) in a medium saucepan. Add a pinch of salt if desired.

• Bring to boil: Set the heat to medium-high and bring the water to a boil.

• Simmer: Once boiling, reduce the heat to low, cover tightly with a lid, and let it simmer for 18–20 minutes.

• Rest: Turn off the heat and let the rice sit (covered) for 5–10 minutes to finish steaming.

• Fluff & serve: Fluff the rice gently with a fork and serve warm.

• 🍴 Tip:

• Calrose rice becomes a bit sticky, so it's great for rice bowls, sushi, kimbap, or even Asian-style fried rice.