The most versatile grain you have in your pantry may be this kind of rice. The vast array of rice varietals available today might be overwhelming when browsing the grain aisle. It is enough to make any consumer’s head spin, with options ranging from common varieties like white or brown to more specialty varieties like arborio, glutinous, or red cargo rice. Calrose rice is one type that may be found at any grocery shop with a good selection. But what distinguishes certain grains from others?
Rice with a medium grain is called Calrose rice. It is a versatile rice that works well in a variety of meals since it cooks up a little bit mushy and sticky. The name “Calrose” is a continuation of a naming history that includes “Blue Rose,” a medium grain rice that was originally produced in Louisiana. “Cal” refers to California, where the grain is farmed.
Calrose rice has several nutritional advantages. They consist of:
- No Fat – One serving of one-quarter cup has 0 grams of fat
- Low Calories – One serving of one-quarter cup has only 150 calories
- Great source of carbohydrates – One serving has 33 grams of carbohydrates
- In contrast to long-grain rice, this rice is less sticky and remains largely soft when chilled.
Where is Calrose Rice from?
Calrose rice, frequently referred to as the “founding” grain of the California rice industry, was created at the Rice Experiment Station and managed by the California Cooperative Rice Research Foundation. When Calrose rice was introduced to Californian farmers in 1948, it immediately became one of the most well-liked types of rice in the state. Calrose rice makes up approximately 85% of the rice produced in California today.
The Rice Experiment Station in Biggs, California, is where Calrose (USDA # C.I. 8988) was created and first distributed to California producers in 1948. The Californian rice variety that was most widely grown, marketed, and consumed until late 1970. Calrose was linked to specific processing and cooking characteristics.
Improved new kinds of Calrose grain with enhanced processing and cooking properties have been made available throughout time. Due to their greater performance on several levels, these medium-sized grains eventually supplanted the variety in commercial production after being mixed with Calrose in storage. Calrose has established itself as a brand name for California-style, medium-grain rice, even though that particular variety is no longer farmed. The name “Cal” honors California, the place of the grain’s origin and production, while the word “rose” denotes its medium-grain form (the older medium-grain known as “Blue Rose” was invented in Louisiana). Calrose rice makes up over 80% of the harvest in California.
The California rice type most widely known both domestically and internationally, particularly in the Pacific, is Calrose rice. The cultivar is also cultivated in various parts of the world, including Australia, where the growing circumstances are favorable.
After being cooked, Calrose rice grains retain taste well, are soft, and adhere to one another, making them suitable for sushi.
In the past, Calrose was a highly sought-after variety in Korea since it was viewed as unusual. The variety was also sold on the black market and was smuggled in huge numbers.
The top suppliers of Calrose Rice are as follows:
- Sun Valley Rice
- California Family Foods
- Hinode Rice
- American Commodity Company
- Far West Rice
- Farmers’ Rice Cooperative
- Doguet’s Rice Milling Company
- Pacific International Rice Mills
What Dishes Should Calrose Rice Be Used In?
Calrose is rice with a medium grain. It is perfect for meals like sushi, soups, and salads where the grains must hold up since after it is cooked, it turns slightly mushy and sticky. Calrose rice has a relatively mild flavor that allows it to easily absorb any strong components, such as herbs and spices.
How to Cook Calrose Rice
If you wish to try plain Calrose rice, follow this method:
1. Take 1/2 cup of dried rice and rinse it in a fine mesh strainer with cold water until the water is clear. By doing this, extra starch that may otherwise make rice too sticky is removed.
2. Rice and 3/4 cup of water or broth should be combined in a medium saucepan and brought to a boil. To maintain a simmer, cover the pot and reduce the heat. Cook for 20 minutes, then turn off the heat (without lifting the cover) and let settle for 10 minutes to steam.
3. You are ready to serve when you take off the cover and fluff the rice with a fork.
Common Questions Regarding Calrose Rice
Is Calrose Rice Healthy?
The medium-grain California rice is heavy in carbs, much like all other varieties of white rice. It is preferable to consume rice as a side dish in moderation.
Can you make Calrose Rice in advance?
Yes, simply keep it in the fridge for up to 3–4 days in an airtight container. Additionally, it may be frozen in little portions for up to 6 months.
Is Calrose Rice Sticky Rice?
Yes, when cooked, Calrose rice tends to be soft and a little sticky.
Is Calrose Rice the same as Sushi Rice?
Contrary to Calrose Rice, which is cooked simply and can be used to make both sushi and regular meals, sushi rice is only utilized when it is treated with vinegar dressing.
Calrose rice has an interesting history to becoming one of the more popular varieties of rice. You can try Calrose Rice for many different recipes if you want a versatile and tasty option.