Description

CALROSE RICE SPECIFICATION:

– Broken: 5% Max

– Moisture: 14% Max

– Chalky Kernels: 3.0% Max

– Foreign Matter: 0.1% Max

– Yellow Kernels: 0.5% Max

– Damaged Kernel: 0.5% Max

– Red And Streaked Kernels: 0.5% Max

-Paddy per Kg: 2.0 Grain Maximum

-Average length of grain: 5.2mm Min

– Average width of grain: 2.8mm Min

– Milling Degree: Well Milled & Double Polished, Sortex (or none Sortex as Buyer’s Request)

– Insect: Nil after fumigation

– Rodents: No presence even particles of rodents

Crop: New crop

Calrose rice, originally from California, has become popular in Thailand for its unique texture and versatility. This medium-grain rice cooks to a soft, slightly sticky consistency, making it ideal for Thai dishes. It complements rich curries, grilled meats, and stir-fries, enhancing their flavors. Its ability to absorb sauces makes it perfect for flavorful meals. Calrose rice is also used in Thai desserts like sticky rice with mango (Khao Niew Mamuang). Its texture is hearty and filling, adding a satisfying element to soups and stews.

Although not grown locally, Calrose rice is widely imported and available across Thailand. It has gained a loyal following in urban areas, especially for its ease of cooking. This rice offers an alternative to traditional jasmine rice, with a distinct soft and sticky feel. Thai restaurants and home kitchens alike embrace its versatility, adding it to both traditional and fusion dishes. Calrose rice’s mild flavor pairs well with the bold, aromatic spices in Thai cuisine. As demand for diverse rice varieties grows, Calrose rice continues to expand its presence in Thailand’s food scene.