More than 90 percent of the rice grown in California consists of medium grain variety. Calrose and "New Variety" are grown in the Sacramento valley which boasts crystal clean water from the Sierras and a Mediterranean climate of warm days and cool nights. Below are the primary medium grain rice varieties and best uses by type, great for first time sushi makers.
Description:
- Grains are soft and stick together
- Calrose absorbs flavors beautifully
- Holds together well in soups and salads.
Best Uses:
- Mediterranean and Asian cuisine such as paella, risotto, pilafs and rice bowls or sushi.
- Companion dishes to Asian fusion entrées
- Spanish-style rice dishes
- Great for winter soups and summer salads
- An excellent table rice
Additional Facts:
- About 85 percent of all California rice is a Calrose variety
- Most recognized variety in the US and abroad
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Description:
- Grains remain glossy and upright after cooking
- Retains its moist texture for longer periods of time
- New Variety is distinctively sweet and a bit softer and stickier, these characteristics resemble those of a short grain rice (at a more economical price point)
Best Uses:
- Preferred sushi rice, offers great presence and hold in rolls and nigiri.
- Great for Asian fusion entrées that require a flavorful bowl of steamed rice
- An excellent table rice
Additional Facts:
- Packaged as "New Variety"
- Most popular variety used in sushi in the US
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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.
