Calrose is a medium-grain rice variety developed in California, known for its sticky texture when cooked. It is often used in various dishes, including sushi and rice bowls, due to its ability to absorb flavors well. Calrose rice is popular in Asian cuisine and is cultivated primarily in the Sacramento Valley. This rice variety was first introduced in the 1940s and has since become a staple in many households. It is typically harvested in the fall and is appreciated for its versatility and ease of cooking. Calrose rice is often compared to other rice types, such as Jasmine and Basmati, but it has its unique characteristics.