Calrose rice is a versatile and popular medium-grain rice that is widely used in a variety of dishes. It’s a favorite in many kitchens due to its soft texture and ability to absorb flavors beautifully. In this article, I’ll answer some frequently asked questions when cooking Calrose rice and instruct you how to cook Calrose rice in 3 different ways, and ideas for what to do with the cooked rice.
1. How To Cook Calrose Rice on the Stove
Ingredients
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1 cup Botan Calrose rice
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1 ¼ cups water
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Pinch of salt (optional)
Instructions
Rinse the Rice:
Place the Calrose rice in a fine-mesh strainer or bowl. Rinse it under cold water, gently swishing with your hand, until the water runs mostly clear. This step removes excess starch, preventing the rice from becoming too sticky.
Combine Ingredients:
In a medium saucepan, add the rinsed rice, 1 ¼ cups of water, and a pinch of salt if desired. Stir gently to even out the grains.
Boil the Rice:
Bring the mixture to a boil over medium-high heat without covering the pot. Once it starts boiling, give it a quick stir to prevent sticking.
Simmer and Cover:
Reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 15 minutes. Avoid opening the lid during this time.
Rest and Fluff:
After 15 minutes, remove the pot from heat and let it rest, covered, for another 10 minutes. This helps the rice absorb any remaining moisture.
Fluff gently with a fork before serving.
2. How To Cook Calrose Rice in a Rice Cooker
Ingredients
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1 cup Botan Calrose rice
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1 ¼ cups water
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Pinch of salt (optional)
Instructions
Rinse the Rice:
Add the rice to a bowl and rinse it under cold water, swishing and draining several times until the water runs almost clear. This ensures a light, fluffy texture.
Add Water:
Transfer the rinsed rice to the rice cooker pot. Add 1 ¼ cups of water and a pinch of salt if you prefer.
Cook the Rice:
Close the lid and select the “white rice” or “regular” setting on your rice cooker. Let it cook automatically until the rice cooker indicates it’s done.
Rest and Fluff:
Once the cooking cycle completes, let the rice sit for 10 minutes before opening the lid. This allows the steam to redistribute evenly. Fluff the rice gently with a rice paddle or fork.
3. How To Cook Calrose Rice in an Instant Pot
Ingredients
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1 cup Botan Calrose rice
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1 cup water
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Pinch of salt (optional)
Instructions
Rinse the Rice:
Rinse the Calrose rice under cold water until the water runs almost clear. This is essential for avoiding gummy rice.
Add to Instant Pot:
Place the rinsed rice into the Instant Pot inner pot. Add 1 cup of water (the ratio for pressure cooking is 1:1).
Pressure Cook:
Close the lid and set the valve to the “Sealing” position. Cook on High Pressure for 6 minutes.
Natural Release:
Once the timer ends, allow the pressure to naturally release for 10 minutes, then carefully switch the valve to “Venting.”
Fluff and Serve:
Open the lid and gently fluff the rice with a fork or rice paddle. The rice will be perfectly cooked, moist, and slightly sticky.
4. Common Mistakes When Cooking Calrose Rice
Skipping the Rinse: Not rinsing Calrose rice leaves excess starch, resulting in gummy, clumpy rice instead of light, sticky grains.
Using Too Much Water: Calrose rice only needs a bit more water than long-grain rice. Overdoing it can turn it mushy.
Lifting the Lid While Cooking: Opening the pot during cooking releases steam and interrupts the absorption process, leading to uneven texture.
Not Resting the Rice: Letting the rice rest for 10 minutes after cooking allows it to finish steaming and firm up perfectly.
Using High Heat: Cooking on high heat throughout can burn the bottom layer before the top is fully cooked.
5. Best Recipes Using Calrose Rice
Sushi Rolls:
Calrose rice’s slightly sticky texture makes it ideal for homemade sushi. Season with rice vinegar, sugar, and salt before rolling with nori, fish, or vegetables.
Teriyaki Chicken Rice Bowl:
Serve fluffy Calrose rice with grilled chicken glazed in teriyaki sauce and steamed vegetables for a balanced meal.
Spam Musubi:
A Hawaiian classic! Layer a slice of grilled Spam on top of molded Calrose rice, wrap with nori, and enjoy a savory snack.
Vegetable Fried Rice:
Use leftover Calrose rice for fried rice—its tender grains fry beautifully without drying out.
Korean Bibimbap:
Top a bowl of warm Calrose rice with sautéed vegetables, fried egg, and gochujang sauce for a colorful and satisfying dish.
6. Frequently Asked Questions
What’s the ideal rice-to-water ratio for Calrose rice?
Generally, use 1 cup of rice to 1 ¼ cups of water for stovetop or rice cooker methods, and 1:1 ratio for Instant Pot cooking.
Can I use Calrose rice for fried rice?
Yes, but use day-old rice for best results. Freshly cooked Calrose rice is too moist and can become mushy when stir-fried.
How do I keep Calrose rice from sticking too much?
Rinse the rice thoroughly before cooking and avoid overcooking. A small drizzle of oil after cooking can help reduce stickiness if desired.
How long can cooked Calrose rice be stored?
Cooked rice can be refrigerated for 3–4 days in an airtight container or frozen for up to 2 months. Reheat with a splash of water to restore moisture.
Is Calrose Rice Similar to Sushi Rice?
Calrose rice and sushi rice share some similarities, particularly their sticky texture, but they are not the same. Sushi rice is a short-grain rice with a higher starch content, making it stickier than Calrose rice. However, Calrose rice is sometimes used as a substitute for sushi rice because of its similar characteristics.
Cooking Calrose rice perfectly is easy once you understand its unique texture and water needs. Whether you’re using a stove, rice cooker, or Instant Pot, rinsing the rice, measuring water correctly, and allowing it to rest afterward are the keys to success. With this guide, you’ll always have fluffy, tender Calrose rice ready to pair with your favorite dishes—from sushi rolls to hearty rice bowls.
