Rice Varieties

Farmers’ Rice Cooperative grows, mills, and packs numerous types of rice – 100%  of which is grown in California. These varieties all fall into the short to medium grain classes which FRC can apply various processing techniques to supply many different finished products. All rice supplied by FRC is regularly tested and certified GMO free. The rice FRC supplies is suitable for a wide range of cuisines including Mediterranean, Asian, Sushi, and Pacific Island.

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Medium Grain (Calrose)

This is the predominant variety grown in California and known the world over. It is the most popular variety of rice in the Pacific islands accounting for 90% of the rice consumed there. This non-glutinous variety is Medium in length, and full in width. When cooked, the rice tends to be soft and sticks together which makes it ideal for dishes like sushi, rice bowls, and risotto, mansaf and mahshi.

Features

Medium Length
Full width
Translucent color
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Cooking Characteristics

Soft & Sticky

Cuisine

Sushi | Paella | Rice Bowls | Bento | Mansaf
     

Brands

                                

Short Grain*

Typically considered as Japonica style due to it being a well-regarded cultivar in Japan. The kernels are short and round, and cook soft and sticky. In addition to its cooking characteristics, the rice tends to retain its same taste even when cooled, which makes it an ideal sushi rice. Japonica short grain is thought of as a premier variety.

Features

Short Length
Full width
Translucent color
short_grain_features

Cooking Characteristics

Soft & Sticky
Excellent taste, even when cooled 

*Due to the very limited availability of premium short grain, please contact us directly for further information.

Sweet Rice (Mochigome)

Sweet Rice is a glutinous variety of rice that is opaque in color. We offer a Japonica style sweet rice called Calmochi which have short and round kernels. When cooked, sweet rice becomes very sticky and has a slightly sweet taste. This makes it ideal for mixing with other varieties to produce rice that sticks together, and also for grinding into flour for use as a thickening agent. Because of the glutinous (sticky) properties and slightly sweet taste, it is commonly used in dessert foods.

Features

Short Length
Full width
Opaque color
sweet_rice_features

Cooking Characteristics

Glutinous (sticky – great as a binder when ground to flour)
Slightly sweet taste

Cuisine

Mochi Ball | Mochi Ice Cream | Rice Cracker

Brands

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