Calrose Rice

Calrose rice, first cultivated in California in the mid-20th century, has grown into one of the most recognized rice varieties in North America and beyond. Its medium-sized grains cook into a moist, slightly sticky texture, making it ideal for dishes that require rice to hold together, such as sushi, rice bowls, and processed food products. The mild flavor allows it to complement a wide range of cuisines, from Asian to Western. Calrose rice is also valued for its versatility in both home kitchens and industrial food production, where consistency and reliability are essential. With strong export demand, particularly in Asia and the Pacific, Calrose has established itself as a trusted staple in global rice trade.