Last night as I was cooking my rice I thought, hey, this rice would make for a good blog post, so here we go…I LOVE CALROSE RICE. It’s my favorite. I serve it with all of our meals that need rice as a base – Indian food, Asian food, good ole casseroles, everything! There are definitely more flavorful, fragrant rices out there like jasmine and basmati. I appreciate them, but this is usually my first pick.
If you haven’t had calrose, it’s a white sticky rice. You don’t need a rice cooker – it comes out PERFECTLY on my stove every time (1 1/2 C rice to 2 C water, bring to a boil, then reduce to low and simmer until done). One downfall – it dries out when you save it, not as great the next day (think Chinese take-out rice leftovers), but good enough! Okay, done imparting rice wisdom.