Growing up in California, I never realized how unique my relationship with rice was until I moved across the country for college. While my East Coast friends were accustomed to fluffy, separate grains of long-grain rice, I was missing the comforting, slightly sticky texture of Calrose rice that had graced our family dinner table for years.
This medium-grain variety, with its perfect balance of tenderness and structure, has become one of my most cherished pantry staples. Today, I’m excited to share everything I’ve learned about this versatile grain that deserves a place in every home cook’s kitchen.
1. What Is Calrose Rice
Calrose rice is a medium-grain variety that was first developed in California during the 1940s by rice breeders at the University of California, Davis. The name combines “Cal” for California and “rose” for the beautiful, pearl-like appearance of the cooked grains. This variety quickly became the foundation of California’s rice industry and remains one of the most popular medium-grain rice types in the United States.
What sets Calrose apart from other rice varieties is its unique position between short-grain and long-grain rice. While it’s longer than traditional sushi rice, it’s shorter and plumper than varieties like jasmine rice or basmati rice. This distinctive size gives Calrose rice remarkable versatility in the kitchen.
The flavor profile of Calrose rice is beautifully neutral with subtle, sweet undertones that never overpower other ingredients like Arborio rice. When I first cooked with it as a teenager, I was struck by how it managed to be substantial without being bland. The texture is where Calrose truly excels—it’s tender yet maintains its shape, with just enough natural stickiness to hold together without becoming mushy like some short-grain varieties.
Unlike the completely separate, fluffy grains you get with long-grain rice, Calrose offers a more cohesive texture that’s perfect for dishes where you want the rice to bind slightly. It’s less sticky than traditional sushi rice but more cohesive than jasmine rice, creating what I consider the ideal middle ground for most cooking applications.
2. How to Cook Calrose Rice on the Stove
Ingredients:
- 1 cup Calrose rice
- 1¼ cups water
- ½ teaspoon salt (optional)
- 1 tablespoon butter (optional)
Instructions:
Start by rinsing the rice thoroughly in a fine-mesh strainer under cold running water. Gently stir the grains with your fingers until the water runs clear—this usually takes 2-3 minutes and removes excess starch that can make the rice gummy.
In a heavy-bottomed saucepan, combine the rinsed rice, water, and salt if using. I always add a pinch of salt because it enhances the rice’s natural flavor without making it taste salty. Bring the mixture to a rolling boil over high heat.
Once boiling, immediately reduce the heat to the lowest setting and cover the pot with a tight-fitting lid. This is crucial—resist the urge to peek! Let the rice simmer for exactly 18 minutes. The steam trapped under the lid is essential for even cooking.
After 18 minutes, remove the pot from heat but keep it covered. Allow the rice to rest for 10 minutes. This steaming period ensures the grains finish cooking evenly and absorb any remaining moisture.
Finally, remove the lid and fluff the rice gently with a fork, starting from the edges and working toward the center. If desired, stir in butter for extra richness. The result should be tender, perfectly cooked Calrose rice with individual grains that hold together beautifully.
3. How to Cook Calrose Rice in a Rice Cooker
Ingredients:
- 1 cup Calrose rice
- 1.2 cups water
- ½ teaspoon salt (optional)
Instructions:
Begin with the same thorough rinsing process as the stovetop method. This step remains crucial regardless of your cooking method, as it prevents the rice from becoming overly sticky.
Add the rinsed rice and measured water to your rice cooker. I use slightly less water than the stovetop method because rice cookers trap steam more efficiently. Add salt if desired.
Close the lid and select the “white rice” setting if your cooker has multiple options. For basic models with just an on/off switch, simply press the button and let the machine work.
When the cooking cycle completes, resist opening the lid immediately. Let the rice rest for at least 10 minutes with the lid closed. This resting period allows any remaining moisture to be absorbed and ensures even texture throughout.
Fluff with a fork before serving. Rice cooker preparation delivers remarkably consistent results, making it my go-to method for meal prep and large batches.
4. How to Cook Calrose Rice in an Instant Pot
Ingredients:
- 1 cup Calrose rice
- 1 cup water
- ½ teaspoon salt (optional)
Instructions:
Rinse the Calrose rice directly in the Instant Pot insert under cold running water until the water runs clear. Drain thoroughly, ensuring no excess water remains in the bottom of the pot.
Add the rinsed rice, measured water, and salt to the Instant Pot. The 1:1 ratio works perfectly because there’s no evaporation during pressure cooking.
Secure the lid and ensure the pressure valve is set to “sealing.” Select “Rice” setting if available, or use “Manual/Pressure Cook” on high pressure for 4 minutes.
When cooking completes, allow natural pressure release for 10 minutes before manually releasing any remaining pressure. This natural release prevents the grains from becoming mushy while ensuring they finish cooking evenly.
Carefully open the lid and fluff with a fork. Instant Pot cooking produces some of the most consistently excellent results I’ve achieved with Calrose rice.
4. What to Do With Cooked Calrose Rice
Over the years, I’ve discovered that Calrose rice’s unique texture makes it exceptional in various dishes. Here are my seven favorite recipes that showcase its versatility:
California-Style Rice Bowls – The slightly sticky nature makes Calrose perfect for building layered bowls. I season cooked rice with rice vinegar and a touch of sugar, creating a foundation that pairs beautifully with grilled proteins and fresh vegetables.
Classic Fried Rice – Day-old refrigerated Calrose rice produces the best texture for fried rice. The grains firm up slightly and separate more easily during high-heat stir-frying without becoming mushy.
Creamy Rice Pudding – Calrose rice’s natural creaminess when slowly cooked in milk creates luxurious dessert. The medium-grain structure breaks down just enough to create body while maintaining pleasant texture.
Stuffed Bell Peppers – The rice holds together beautifully while absorbing herb and spice flavors. It acts as both a binder and flavor carrier in these comfort food classics.
Mediterranean Rice Pilaf – Toasting Calrose rice in olive oil before adding liquid creates a nutty flavor foundation. The grains maintain their shape while absorbing aromatic ingredients like saffron and herbs.
Japanese-Inspired Onigiri – While not traditional sushi rice, Calrose works wonderfully for rice balls. Its moderate stickiness holds shapes well while remaining tender.
Grain Salad with Fresh Herbs – Cooled Calrose rice maintains a pleasant chewy texture that works beautifully with fresh herbs, nuts, and vinaigrette dressings. These salads actually improve as the rice absorbs the flavors.
5. How to Store Calrose Rice
Proper storage significantly extends Calrose rice’s usable life while maintaining quality and safety.
For uncooked rice, transfer from original packaging to airtight containers immediately after purchase. Store in a cool, dry place away from direct sunlight. Glass jars or sealed plastic containers prevent moisture absorption and protect against pests. Properly stored uncooked Calrose rice lasts 4-5 years, though I recommend using within 2-3 years for optimal quality.
Cooked Calrose rice requires careful handling for food safety. Cool quickly and refrigerate within two hours of cooking. I spread cooked rice on large plates to accelerate cooling before transferring to storage containers. Refrigerated cooked rice stays fresh for 3-4 days in airtight containers.
For longer storage, cooked Calrose rice freezes exceptionally well. Portion into freezer-safe bags, removing excess air to prevent freezer burn. Frozen rice maintains quality for up to 6 months. Reheat directly from frozen with a small amount of water, or thaw overnight in the refrigerator.
6. Nutrition of Calrose Rice
Understanding Calrose rice’s nutritional profile helps inform dietary decisions. A one-cup serving of cooked Calrose rice contains approximately 205 calories, 45 grams of carbohydrates, 4 grams of protein, and less than 1 gram of fat. It’s naturally gluten-free, making it suitable for those with gluten sensitivities.
Compared to other white rice varieties like jasmine or basmati rice, Calrose has similar caloric and macronutrient profiles. The main differences lie in texture and cooking characteristics rather than significant nutritional variations. However, Calrose has a slightly higher glycemic index due to its starch composition.
When compared to brown rice varieties, white Calrose rice has been milled to remove bran and germ, which also removes fiber, B vitamins, and minerals. Brown rice contains about 3.5 grams of fiber per cooked cup compared to Calrose rice’s 0.6 grams.
White Calrose rice is often enriched with iron, thiamine, niacin, and folic acid to replace nutrients lost during processing. For those managing blood sugar, pairing Calrose rice with protein, healthy fats, and fiber-rich vegetables helps moderate its glycemic impact.
7. Where to Buy Calrose Rice?
Finding quality Calrose rice has become much easier as its popularity has grown. Most major grocery chains now carry it in their rice aisles, positioned near specialty varieties like black rice, wild rice rather than basic long-grain rice. Popular brands include Botan, Kokuho, and Tamaki Gold.
Asian grocery stores remain excellent sources, often carrying multiple brands at competitive prices with bulk purchasing options. Online retailers like Amazon and specialty food websites offer convenient delivery and customer reviews for comparison shopping.
Health food stores typically carry organic versions, while warehouse stores like Costco offer excellent value for frequent rice consumers. When purchasing, choose packages with uniform, unbroken grains and intact packaging without tears or moisture damage.
Calrose rice has earned its place as a kitchen essential through years of reliable performance and incredible versatility. Whether you’re a beginner cook discovering different rice varieties or an experienced chef expanding your grain repertoire, this medium-grain variety offers the perfect balance of flavor, texture, and cooking reliability that will enhance countless meals to come.
