California Rice

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• California Rice is a medium grain japonica type rice also known as calrose rice.
• There are different varieties of California Rice but they are so similar as to be indistinguishable.
• This rice needs a special temperate climate and is only grown in a few places in the world. Japan, Korea, parts of northern China, Australia, and some countries around the Mediterranean sea.
• The amylose content of California medium grain rice is about 18 percent, and so the rice tends to be on the softer side and is sticky. The kernels cling together. Gelatinization temperature is about 60 degree centigrade, and protein tends to average 6.5%.
• In terms of a bland, clean taste, this rice is probably the best in the world.
• In the major consuming counties, it is most often eaten alone, without flavoring.