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
- Grains have a creamy and chewy like texture
- Similar to pasta
- Risotto, paella and pudding
Jasmine: Long grain - Aromatic
- Grains emit a perfume-like aroma and its texture is sticky and moist
- Side dishes, stir fry, and Asian inspired desserts
- 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
- Grains have a popcorn like aroma and textures are fluffy, separate, and dry
- Side dishes, pilafs and salads
- 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
- Grains have a thick bran layer that is black or mahogany in color
- Sweet, nutty and musky flavor and chewy, moist and crunchy texture
- Salads, soups, stuffings, and casseroles
Calmochi: Short grain
- Grains have a sweet flavor and a creamy, soft texture
- Preferred for desserts
- Puddings and Asian-inspired desserts like mochi
Red Rice: Long grain
- Grains are reddish-brown in color and have a nutty, chewy texture.
- 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.