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About 7% of the rice grown in California consists of short grain varieties. Below are the primary varieties and best uses by type of rice. These super-premium varieties were developed from Japanese lines and are grown in the Sacramento valley that provide crystal clean water from the Sierras and a Mediterranean climate of warm days and cool nights. The firm, sticky grains are the preferred consistency for most traditional Japanese favorites. Home sushi makers may prefer this rice if making sushi rice prior to serving because it retains its moisture for longer periods.

Koshihikari

Description: Grains have a sweet aroma and are firm, moist and sticky Although soft and sticky, its know to hold its firmness and flavor over long periods of time Resistant to hardening Wonderful flavor on its own as a side dish to a spicy entree Best Uses: Sushi and traditional Japanese cuisine Great as an accompaniment to rich flavored dishes Desserts such as rice puddings Additional Facts: Most recognized variety in Japan. Sushi connoisseur's delight

Akitakomachi

Description: Grains have a sweet aroma and are firm, moist and sticky Slightly less sticky than "Koshi" Also a favorite for sushi Has a neutral and faint nutty taste Best Uses: Sushi and traditional Japanese cuisine Great when topped with highly spiced dishes like a curry or as a flavored rice dish Desserts such as rice puddings Additional Facts: Second most recognized in Japan

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.