Sushi from Japan, rice bowls from Korea, paella from Spain, risotto from Italy and pilaf from Turkey are all made from the short and medium grain varieties grown primarily in the Sacramento Valley.
Asian and Middle Eastern consumers have always prized the moist, sticky characteristics of California rice. Today, the grain is catching on with the mainstream public in the U.S. For an exciting dish made at home or a daring foodservice recipe, the rice grown in the state is becoming highly prized.
And, no matter if you crave the comforting silkiness of a homemade rice pudding while you're in your bedroom slippers, or enjoy a five-star restaurant experience, California rice plays an important, memorable role.
In this section, we provide tantalizing ideas for home chefs looking for new California rice recipes. In addition, we offer inspiration to foodservice professionals who wish to enliven their menus while offering healthy, flavorful and exciting options.