When people think of rice, they often imagine aromatic basmati or sticky Japanese sushi rice. But in the United States—especially in California—Calrose rice holds a place of its own. As a medium-grain variety with the perfect balance of texture and flavor, Calrose has quietly become a staple in homes and restaurants alike.
What is Calrose?
(Source: Pinterest)
Calrose is a medium-grain rice variety developed specifically for California’s climate.
- It’s rounder and shorter than long grain rice.
- When cooked, it becomes slightly sticky but still holds its shape well.
- It’s ideal for dishes like sushi, rice bowls, poke, and even 비빔밥(bibimbap).
Its soft, moist texture and ability to absorb flavors have made it a favorite in both Asian cuisine and fusion-style cooking across the U.S.
The U.S. Rice Market: Long Grain vs Medium/Short Grain
(Source: Pinterest)
The U.S. rice industry is largely divided into two market segments:
- Long Grain Rice: Grown mostly in Southern states like Arkansas and Louisiana; preferred for its fluffier, less sticky texture.
- Medium Grain Rice: Dominated by California, used in Asian dishes and gaining popularity across diverse cuisines.
Among medium grain varieties, Calrose is by far the most dominant, accounting for 70–80% of all medium-grain rice production in the U.S.
Market Size of Calrose Rice
Based on 2023 USDA data:
- Total U.S. medium-grain rice production: approx. 2.87 million metric tons
- Calrose share (estimated 70–80%): around 2.0–2.3 million metric tons
- At an average farm price of $0.46 per kg (based on $21/cwt),
👉 the Calrose market size is roughly $900 million to $1.2 billion USD
That’s a huge number for a single variety—and it reflects Calrose’s continued relevance in both domestic and export markets.
Where is Calrose Grown?
(Source: Kenyon review)
Calrose rice is grown almost exclusively in California, particularly in the fertile plains of:
- Sacramento Valley
- Counties like Colusa, Butte, Glenn, and Yolo
These areas offer ideal growing conditions—plentiful water, warm days, and cool nights—that help produce high-quality medium-grain rice year after year.
Why is Calrose So Popular?
(Source: Amazon US)
- Perfect Texture
- Slight stickiness, but not overly glutinous. Great for both traditional and modern dishes.
2. Holds Shape After Cooking
- Makes it ideal for sushi, rice bowls, and dishes requiring defined grains.
3. Reliable and Productive for Farmers
- Consistent yields and disease resistance make it an efficient crop for California growers.
4. Widely Available
- Found in mainstream retailers like Walmart, Costco, and on Amazon.
- Popular among Asian-American households and increasingly among general consumers.
The History of Calrose
(Source: Kenyon review)
- Developed in 1948 by the California Cooperative Rice Research Foundation
- The name “Calrose” comes from:
- “Cal” = California
- “rose” = referencing the shape and quality of the grain, likened to the delicacy of a rose
Originally bred to meet the needs of the growing Japanese-American population and the rise of sushi culture in California, Calrose quickly became the standard for U.S. medium-grain rice.
Today, it’s not only a domestic favorite but also a major export to markets like Japan, South Korea, and the Middle East.
Calrose is more than just a rice variety—it’s a cultural bridge between East and West, tradition and innovation. As America’s most recognized medium-grain rice, it plays a vital role in the U.S. agricultural landscape and in kitchens around the world.
So next time you enjoy a sushi roll, a comforting rice bowl, or even a homemade bibimbap, there’s a good chance Calrose was part of the story.
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