Calrose rice is a variety of medium-grain rice grown mainly in the Sacramento Valley of California. About 85 percent of all rice grown in California is Calrose.
The name "Calrose" is a combination of "cal" for California and "rose" for the medium-grain shape. It was developed at the Rice Experiment Station near Biggs, California.
Calrose rice has soft grains that stick together and absorb flavors well when cooked. It is a versatile rice, used for Mediterranean and Asian cuisine such as paella, risotto and sushi. It is also a good all-purpose table rice and ideal for use in soups and salads.
