Calrose rice: Difference between revisions
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{{Short description|Variety of rice grown in California}} | |||
{{Use American English|date=October 2023}} | |||
{{Use mdy dates|date=October 2023}} | |||
[[File:Botan_Calrose_rice_2.jpg|thumb|Botan Calrose rice]] | |||
'''Calrose rice''' is a medium-grain rice variety that was developed in California in the early 20th century. It is known for its soft texture and slightly sticky quality when cooked, making it a versatile ingredient in a variety of dishes. Calrose rice has become a staple in many households and is particularly popular in the western United States and in Pacific Rim countries. | |||
Calrose rice is a medium-grain rice | |||
== | ==History== | ||
Calrose rice | Calrose rice was developed by the [[University of California, Davis]] in 1948. The name "Calrose" is derived from "Cal" for California and "rose," which is a reference to the medium-grain shape of the rice. The development of Calrose rice was part of a broader effort to create rice varieties that were well-suited to the growing conditions in California. | ||
== | ==Characteristics== | ||
Calrose rice is | Calrose rice is characterized by its medium grain size and its ability to hold flavor well. When cooked, it becomes slightly sticky, which makes it ideal for dishes that require rice to hold together, such as sushi or rice bowls. The texture of Calrose rice is soft and moist, which also makes it suitable for soups and stews. | ||
== | ==Cultivation== | ||
[[File:Biggs,_the_Heart_of_Rice_Country_sign-L1003948.jpg|thumb|Biggs, the Heart of Rice Country sign]] | |||
Calrose rice is primarily grown in the [[Sacramento Valley]] of California, which provides the ideal climate and soil conditions for rice cultivation. The region's warm days and cool nights, along with its abundant water supply, contribute to the high quality of the rice produced. | |||
[[ | ==Uses== | ||
[[ | Calrose rice is used in a wide range of culinary applications. It is a popular choice for [[sushi]], [[risotto]], and [[paella]], as well as for everyday dishes such as [[fried rice]] and [[rice pudding]]. Its ability to absorb flavors makes it a versatile ingredient in both savory and sweet dishes. | ||
[[ | |||
==Market and Export== | |||
Calrose rice is not only consumed domestically but is also exported to various countries around the world. It is particularly popular in [[Asia]], where it is used in traditional dishes. The export of Calrose rice has helped establish California as a significant player in the global rice market. | |||
== | ==Related pages== | ||
* [[Rice production in the United States]] | |||
* [[Medium-grain rice]] | |||
* [[University of California, Davis]] | |||
== | |||
[[Category:Rice varieties]] | |||
[[Category:Agriculture in California]] | |||
[[Category:American cuisine]] | |||
Latest revision as of 18:51, 23 March 2025
Variety of rice grown in California
Calrose rice is a medium-grain rice variety that was developed in California in the early 20th century. It is known for its soft texture and slightly sticky quality when cooked, making it a versatile ingredient in a variety of dishes. Calrose rice has become a staple in many households and is particularly popular in the western United States and in Pacific Rim countries.
History[edit]
Calrose rice was developed by the University of California, Davis in 1948. The name "Calrose" is derived from "Cal" for California and "rose," which is a reference to the medium-grain shape of the rice. The development of Calrose rice was part of a broader effort to create rice varieties that were well-suited to the growing conditions in California.
Characteristics[edit]
Calrose rice is characterized by its medium grain size and its ability to hold flavor well. When cooked, it becomes slightly sticky, which makes it ideal for dishes that require rice to hold together, such as sushi or rice bowls. The texture of Calrose rice is soft and moist, which also makes it suitable for soups and stews.
Cultivation[edit]
Calrose rice is primarily grown in the Sacramento Valley of California, which provides the ideal climate and soil conditions for rice cultivation. The region's warm days and cool nights, along with its abundant water supply, contribute to the high quality of the rice produced.
Uses[edit]
Calrose rice is used in a wide range of culinary applications. It is a popular choice for sushi, risotto, and paella, as well as for everyday dishes such as fried rice and rice pudding. Its ability to absorb flavors makes it a versatile ingredient in both savory and sweet dishes.
Market and Export[edit]
Calrose rice is not only consumed domestically but is also exported to various countries around the world. It is particularly popular in Asia, where it is used in traditional dishes. The export of Calrose rice has helped establish California as a significant player in the global rice market.
