If you crave a little adventure or want to refresh your menu, try our specialty rices.

California specialty rice varieties range from Arborio, Jasmine, Basmati, Calmochi and colored rices like Black and Mahogany Japonica and Red Rice. Small quantities of these varieties are grown in the Sacramento Valley that provide crystal clean water from the Sierras and a Mediterranean climate of warm days and cool nights. So if you crave a little adventure or want to refresh your menu, try our specialty rices.

Arborio: Medium Grain

Description:

• Grains have a creamy and chewy like texture
• Similar to pasta

Best Uses:

• Risotto, paella and pudding

Jasmine: Long grain - Aromatic

Description:

• Grains emit a perfume-like aroma and its texture is sticky and moist

Best Uses:

• Side dishes, stir fry, and Asian inspired desserts

Note:

• Aromatic rice may alter overall flavor when using in a recipe that calls for more spices like pilafs, salads, or casseroles.

Basmati: Long grain - Aromatic

Description:

• Grains have a popcorn like aroma and textures are fluffy, separate, and dry

Best Uses:

• Side dishes, pilafs and salads

Note:

• Aromatic rice may alter overall flavor when used in recipes that call for more spices like pilafs, salads, or casseroles.

Black Japonica & Mahogany Japonica: Short grain

Description:

• Grains have a thick bran layer that is black or mahogany in color
• Sweet, nutty and musky flavor and chewy, moist and crunchy texture

Best Uses:

• Salads, soups, stuffings, and casseroles

Calmochi: Short grain

Description:

• Grains have a sweet flavor and a creamy, soft texture
• Preferred for desserts

Best Uses:

• Puddings and Asian-inspired desserts like mochi

Red Rice: Long grain

Description:

• Grains are reddish-brown in color and have a nutty, chewy texture.

Best Uses:

• Side dishes, salads, stuffings, and soups

Brown and White: What's the Difference?

Brown rice is milled to retain the rice bran layer, which gives it a nutty flavor and retains more of the vitamins and fiber. White rice is milled to remove the bran layer for a milder taste and texture.