What is Calrose rice? What is Japonica rice? Are they the same or different types of rice?
As rice enthusiasts, we love answering these questions!
In a broader sense, Japonica rice encompasses a variety of rice types, including Calrose rice. However, not all Calrose rice will share the exact same characteristics as other Japonica varieties.
We will explore the similarities and differences of Japonica rice vs. Calrose, covering their origins, history, and the unique traits that make them staples in many kitchens.
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Origins of Japonica Rice vs. Calrose
When comparing Japonica Rice vs. Calrose rice it is important to remember that “Japonica” is an umbrella term. Japonica rice is a subspecies of rice that encompasses many varieties of rice in the Japonica family, including Calrose rice.
However, where the rice originated from, and the characteristics of the rice can be compared to show the differences and similarities of Japonica rice vs. Calrose.
Origins of Japonica Rice
Japonica Rice (Oryza sativa subsp. Japonica) is one of the two major domestic types of Asian rice.
The rice originated from Central China about 7,000 years ago. Though it originally came from Central China, people often think it came from Japan because Japonica is the primary rice grown and eaten in Japan. Japonica rice is also grown in Korea, Vietnam, Indonesia, and America.
Origins of Calrose Rice
While Japonica rice has been around for thousands of years, Calrose has only been introduced to the world since the late 1940s.
After the Gold Rush, rice production started to take off as hopeful gold prospects were striking out and were looking for other avenues to make money. Many turned to agriculture, which included rice farming.
USDA soil specialist W.W. Mackie discovered that a Japonica medium grain rice from Japan could thrive in California's climate, particularly in the Sacramento Valley.
This discovery eventually led to the establishment of the California Rice Experiment Station in 1912. In 1948, Calrose rice was introduced to growers, marking the birth of a new rice variety suited to California's environment.
Released to growers in 1948, Calrose quickly became the dominant rice variety in California, part of the 95% of rice grown in California that is a Japonica variety.
The name "Calrose" directly reflects the answer what is Calrose rice. The "Cal" in Calrose represents its origins in California and "rose" to indicate its medium grain size.
Characteristics of Japonica Rice vs. Calrose
Understanding the characteristics of Japonica rice vs. Calrose is essential, as Calrose is a specific cultivar within the broader Japonica family. This means there are both similarities and unique traits that distinguish Calrose from other Japonica varieties.
Japonica Rice – Variety, Taste, and Texture
There are many different types of Japonica rice vs. Calrose. Some well-known varieties include Arborio, Bhutanese Red Rice, Koshihikari, and of course Calrose rice.
Japonica rice is favored for its texture and taste. When cooked, the grains tend to clump together, making them perfect for dishes that require a cohesive, slightly sticky consistency. This characteristic makes Japonica rice a staple in many Asian cuisines, where it is used in dishes like sushi, rice bowls, and onigiri.
Japonica rice generally has a higher amylopectin content, which contributes to its sticky texture, and is also known for being more easily digestible compared to some other rice types.
The nutritional profile of Japonica rice can vary depending on the specific variety, but it typically provides a good source of carbohydrates, with some varieties also offering additional vitamins and minerals.
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Calrose Rice – Taste and Texture
An important thing to remember when learning what is Calrose rice, is that Calrose is just one of the types of Japonica rice. Some of the characteristics will overlap with other Japonica rice, but there are some distinctions that make the rice special.
The size difference is one of the main distinctions of Japonica rice vs Calrose. While Japonica rice can vary from small to medium grain, Calrose rice will always be a medium grain rice with a rounder shape.
The rice is also moderately sticky when cooked which allows it to serve as a substitute for different types of rice. For instance, its milder flavor makes it a suitable replacement for Jasmine rice, while its stickiness is perfect for sushi and other recipes requiring cohesive grains.
Depending on if you eat brown or white rice, your nutrition and health benefits will vary.
Overall, Calrose is a good source of carbohydrates for energy, low in fat and cholesterol, a good source of dietary fiber for digestion, and has a range of vitamins and minerals that are good for the body.
Chico Rice Japonica Rice
While there are many varieties of rice that are grown in California, Chico Rice is part of the 80% of rice grown that is the Japonica Calrose variety. Our farm is located in the Sacramento Valley, which is the perfect climate and soil for the medium grain Japonica rice to flourish.
So, while we don’t market our California rice as a Calrose rice, it is still the same crop. However, some of our main differences that set Chico Rice apart is how we keep our rice fresh by milling in small batches.
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Chico Rice Japonica Rice Differences
By milling our rice in smaller batches, it allows us to deliver the freshest rice to our customers. When a customer places an order, we go straight from milling the rice to packaging and sending our rice to their door. From our farm to your door!
We also mill the rice in a specific style.
Our Brown Japonica rice, like other brown rice, is not polished, which keeps the bran and germ layer on the rice. This gives the rice a nutty flavor and keeps all the great nutrients that are in the rice.
We mill our, Blonde Japonica rice in the Japanese traditional haiga-mai style. This style only takes the bran layer off the rice and leaves some of the germ layer. This means that the rice will keep some of the nutrients that are in brown rice but will have the texture of a white rice. The best of both worlds! 
Understanding Japonica Rice vs. Calrose Rice
Whether you're seeking the traditional taste and texture of a specific Japonica rice or the versatile, sweet, and mild-flavored Calrose, both types have something special to offer.
The choice between Japonica rice vs. Calrose depends on your culinary needs and personal preference.
Both varieties are staples in kitchens worldwide, cherished for their unique attributes and contributions to various dishes.
Explore and enjoy the diverse world of Japonica rice and discover how Calrose rice can enhance your culinary creations.
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