Calrose rice

Calrose rice is a medium-grain rice variety originally from California, United States. Its name comes from the combination of "Cal" for California and "rose," meaning "rose," although its color is pearly white once cooked. This rice is characterized by its slightly sticky and soft texture, making it ideal for a wide variety of culinary preparations, from stir-fried rice to traditional Asian dishes and Latin American recipes.

Calrose rice has the particularity of absorbing flavors well, maintaining a creamy consistency without falling apart, which makes it a versatile ingredient for any type of cuisine. It is also an important source of carbohydrates, providing quick energy, and contains small amounts of protein and fiber, depending on the degree of grain polishing.

In different Spanish-speaking regions, Calrose rice may also be known simply as medium-grain rice, although it usually does not have very specific names beyond its original designation. In some parts of Latin America, this type of rice is used similarly to "arrocero" rice or "round-grain rice," but it is important to note that Calrose has a different cooking profile and texture compared to long-grain or bomba rice.

In summary, Calrose rice is an essential ingredient for those seeking a rice with a creamy texture and slight stickiness, perfect for dishes such as sushi, paellas, or stews where flavor absorption is key.