Calrose rice

Features:
Calrose rice has medium, plump grains that are slightly sticky when cooked but not as sticky as Japonica rice. It has a mild, neutral flavor, which makes it a versatile ingredient in various dishes. The grains absorb flavors well, making it ideal for dishes that rely on sauces or broths. Its texture is soft but firm enough to be used in a range of culinary applications

Usage:
Calrose rice is used for everything from sushi to risotto and rice bowls. Its slightly sticky texture also makes it ideal for stir-fries, rice salads, and soups. In Vietnamese cuisine, Calrose rice is occasionally used in place of traditional rice varieties, especially for dishes that require a balance between stickiness and grain separation

Popularity:
Although it originated in California, Calrose rice has become a popular export, particularly in Asia and Australia. In Vietnam, Calrose is used for its versatility, especially in fusion dishes and in modern restaurants that experiment with international cuisine. It has gained popularity due to its ability to adapt to various cooking styles, from Asian to Mediterranean

Price:
Calrose rice is generally more affordable than premium varieties like Jasmine or Basmati, but it is priced higher than standard long-grain rice. Its price is reflective of its versatility and adaptability in a wide range of dishes

Similar Varieties:
Similar rice varieties include Arborio rice, which shares a medium grain size but is typically used for risottos due to its higher starch content. In Vietnam, medium-grain rice varieties like ST20 share some similarities in terms of texture but tend to be less sticky. In India, Gobindobhog rice, a short-grain aromatic variety, is used for similar culinary applications

- Grain Characteristics:
Calrose rice is medium-grain and slightly sticky, whereas many of the medium and round rice varieties grown in Vietnam, such as ST21 or Japonica, tend to be either more or less sticky, depending on the variety. In India, medium or short-grain varieties like Sona Masuri are less sticky and used primarily in South Indian dishes like pongal or steamed rice dishes.

- Usage:
In Vietnam, Calrose rice is primarily used for dishes where a slightly sticky texture is desired, but not as much as glutinous rice. In India, round rice varieties like Sona Masuri or Gobindobhog are less sticky but often used for similar applications like stir-fries, curries, and even certain sweet dishes.

- Price Comparison:
Calrose rice tends to be priced in the mid-range, higher than everyday rice but lower than premium varieties like Basmati or Jasmine. In contrast, Indian round rice varieties like Sona Masuri are typically more affordable and widely available in domestic markets, though specialty rice like Gobindobhog can be priced higher.