Calrose

Calrose is a medium-grain rice variety developed through California's rice-breeding program and released in the mid-1960s. It was bred at the state's Rice Experiment Station to provide a reliable, high-quality table rice for California farmers and markets. The name Calrose is used commercially to designate a family of cultivars derived from the original line and grown primarily in California.

Calrose belongs to the japonica group. It grains are medium-sized and when cooked they are tender and cohesive, with a slight stickiness that helps the grains hold together. The texture makes it suitable for a wide range of dishes, including everyday meals, pilafs, and sushi-style preparations, especially in North American markets.

Production and impact: Calrose rice has been the dominant cultivar in California since its introduction. It supports a large share of the state’s rice acreage and has influenced the broader U.S. rice industry, with many California growers marketing rice under the Calrose designation. The Calrose line has also spurred the development of improved cultivars to meet market needs, including traits such as higher yield, disease resistance, and processing quality.

Geography and cultivation: Calrose is grown primarily in California's Central Valley, particularly the Sacramento Valley, where warm climate and extended daylight support its maturation. The crop requires irrigation and seasonal flooding typical of rice production in the region.