Calrose rice

Calrose rice is a medium-grain rice variety, notable for its versatility and popularity, particularly in the Western United States and in Pacific Island cuisines. It was originally developed and introduced by the University of California, Davis in 1948, hence the name "Calrose" (California + Rose).

History

Calrose rice was developed from the rice breeding program by the University of California, Davis in the late 1940s. It was introduced to growers in 1948 and quickly gained popularity due to its short growing season, resilience, and adaptability to various types of soil conditions. By the 1980s, Calrose rice had become the prominent rice variety in California, accounting for more than 85% of the state's rice production.

Characteristics

Calrose rice is a medium-grain rice, shorter and wider than many other rice varieties. It has a slightly sticky texture when cooked, making it ideal for use in sushi and other dishes that require the rice to hold together. The grains have a soft and tender texture when cooked, with a mild flavor that pairs well with many different types of cuisine.

Culinary Uses

Calrose rice is versatile and can be used in a variety of dishes. It is often used in sushi, but is also suitable for risotto, paella, and rice pudding. It is also commonly served as a side dish with Asian cuisine. Due to its stickiness when cooked, it is not typically used in dishes that require a drier, fluffier texture, such as pilaf or biriyani.

Cultivation

Calrose rice is primarily grown in the Sacramento Valley of California, although it is also grown in other parts of the world, including Australia and the Middle East. It is a temperate rice variety, meaning it grows best in cooler climates. It has a shorter growing season than many other rice varieties, making it a popular choice for growers.

See Also

• Rice varieties
• Sushi rice
• Rice cultivation