What Is Calrose Rice (And What Is It Used For)?

Rice is the foundation for meals throughout the entire world. Americans eat nearly 4.8 million metric tons of rice a year. You're probably familiar with the big players like Jasmine, Basmati, or Arborio. Even if you're a rice aficionado, it's hard to be familiar with every type, especially the new kid on the block: Calrose rice. It's usually packaged in a white bag with bright red and yellow labeling, and it's a grain that's been making waves.

Calrose rice first arrived on the scene in 1948 in – you guessed it – California. A product of the state's rice experiment station, it's been improved on over the years to make the product we see today. Currently, it makes up 85% of the rice produced in California. Calrose rice is a medium-grain rice that has a slightly oval shape and mild flavor. When cooked, the grains have a natural stickiness that makes them ideal for certain uses in the kitchen.

When it comes to preparation, this rice is super easy to make. Start by rinsing your rice with cold water until it runs clear. Next, move the rice to a pot on the stovetop and add water. You'll want to add 1 ⅓ cups of water for each cup of rice and then bring it to a boil before reducing the heat and letting it simmer for 20 minutes. Once it's done, let it rest for a few minutes until using a fork to fluff it.

Since Calrose rice is both a medium-grain rice and slightly sticky, it's perfect for homemade sushi. Sushi rice is seasoned for taste and preservation, so if you're going to use your rice for sushi you'll want to pick up a bottle of rice vinegar beforehand. Once the rice is prepared, you're ready to roll (some sushi)! If maki rolls aren't your thing, Calrose rice is also great in poke bowls.

It's not sidelining Calrose rice to point out how perfect it is for side dishes — and it is perfect. The same sticky quality that makes it perfect for sushi also makes it a solid contender for other Asian favorites. For instance, even if you're out of glutinous rice, Calrose is a solid substitute in a batch of mango sticky rice. Not only that — it's great in coconut rice (which traditionally uses jasmine rice) due to its soft texture. Calrose also partners well with Thai curries, absorbing the curry and providing a base for the intense flavors.

There's no reason to stop there. For all the talk of its stickiness, this is a rice that can be delightfully fluffy when needed. It's a strong choice if you're looking to make a grain salad to bring to a party and cooks up nicely with some veggies in a supporting role for a big dinner. Calrose has earned its popularity for good reason: it's incredibly versatile and very tasty.