Going through the grain aisle can be challenging, especially if you have no idea about different varieties of grains. Similarly, there are hundreds of rice varieties available, ranging from different sizes to colors and specialized varieties. One such variety is Calrose rice, but they are often confused as sushi rice. So, is Calrose rice sticky rice or sushi rice? You can get your answers by reading this article!
Is Calrose Rice Sticky Rice?
Calrose Rice – What Is It?
This rice variety belongs to the medium-grain rice variety, and it gained popularity from the Californian rice industry. This is because Calrose rice is the most popular in California, United States, and the Pacific region. In addition, it is grown in other parts of the world, depending on the planting and growing conditions (Australia is one of those places). When cooked, Calrose rice has the capacity to hold the flavor and will get soft.
The primary point is stickiness. This is because when Calrose rice is cooked, they tend to stick together, so they are sticky rice. For this reason, Calrose rice is widely used in making sushi. Not to forget, it’s one of the commonly available rice varieties in Korea, and it was labeled exotic as well. What’s most surprising is that Calrose rice was once sold through the black market and was smuggled because they weren’t easy to find for some time.
Calrose rice doesn’t have any cholesterol, which makes it suitable for people who are restricted from consuming cholesterol. In addition, it has a sufficient percentage of protein, but it lacks vitamin A, dietary fiber, iron, calcium, and vitamin C. As far as the texture is concerned, the rice becomes sticky and soft, which makes it suitable for a wide variety of recipes. As for growth, Calrose rice was planted and grown in California during the 1948s, as we have already mentioned. That being said, Calrose rice makes 85% of the Californian rice consumption and production.
Is It Sticky Rice?
Yes, this medium grain rice is sticky rice because it gains that soft and sticky texture when cooked. For this reason, it has become an ideal option for recipes that need rice to hold up, such as salads, soups, and sushi. If you are concerned about the flavor, Calrose rice has a mild flavor which means it can absorb powering flavors, such as spices and herbs. As a result, the rice will have a better taste and feel true to the recipe’s taste when cooked.
Calrose rice has a high carbohydrate nature, and it’s suggested that you eat them in moderation to ensure your stomach doesn’t get upset. In addition, you can cook Calrose rice and store them in the fridge for up to four days (you should use an airtight container). In case you need to store rice for a longer time period, you can freeze them for up to six months. Coming back to our point, Calrose rice is surely sticky rice, but it’s not sushi rice but can be used for making sushi.
How To Make Perfectly Sticky Rice?
If you have Calrose rice and want to make sure they turn our sticky, we are sharing some cooking instructions, such as;
- First of all, rinse the rice in a mesh strainer and clear out the water (it will help remove starch which increases the stickiness)
- Add the washed rice into the pot, add water, and let them boil. For this purpose, you need to put the simmering heat level (it will take around twenty minutes)
- When the rice is boiled, switch off the heat but keep the lid on because steaming is important to create a sticky nature
- Once the rice is steamed, take off the lid, fluff up the rice with a fork, and serve the rice
Additional Tips To Make Calrose Rice
- Whenever you are making Calrose rice, make sure that you use the correct water and rice measurements because it will directly influence the texture
- When the rice is cooked, it’s suggested to place the pot away from the stovetop as it prevents overcooking of rice and mushy texture
- Steaming rice in its own heat for ten minutes will improve the texture and stickiness
- Rinse the rice before cooking because removing starch will increase the stickiness