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Calrose White Rice
Medium Grain Silver Pearl
Price
Hinode Calrose rice is a Japonica variety known for its short pearly-white grains and sticky texture. Introduced by Asian immigrants during the Gold Rush, this medium grain rice has thrived in Northern California’s Mediterranean climate for over 160 years. Clay soils and warm nights are characteristic of all Japonica growing regions (from Japan, Korea, and China in the East to Spain, Australia and California in the west).
Wondering what to cook with Hinode Calrose rice? Try it as a pure bowl of white rice served with grilled meats and vegetables. If making extra at dinner time, try traditional fried rice with egg for breakfast the next morning. Or, for an authentic Japanese presentation, top Hinode Calrose rice with furikake seasoning and leave the soy sauce aside.
Grown In USA
Available in 2lb, 5lb, 10lb, 15lb, 20lb, and 50lb bags
How To Cook Rice
Rice Cooker
Follow the manufacturer’s instructions as water ratios and cook times vary by rice cooker. If rice cooker directions are not available, try the ratios in the Rice Measurement Chart below.
- Rinse rice in water until it becomes clear.
- Add rice and water as instructed by rice cooker and stir well.
- For best texture, soak rice for 20 minutes in water before cooking.
- Close lid and start rice cooker. Use white rice setting if available.
- When cooking ends, rice cooker will switch to warm setting.
- Let stand covered for 10 minutes, then fluff and serve.
Stove Top
- Find desired servings in Rice Measurement Chart below.
- Rinse rice in water until it becomes clear.
- Add selected rice and water levels to sauce pan and stir well.
- For best texture, soak rice for 20 minutes in water before cooking.
- Close lid, bring water to a boil for just a minute.
- Reduce to a low simmer for 15 – 20 minutes until moisture is absorbed.
- Remove from heat, let stand covered for 10 minutes, then fluff and serve.
NOTE: For softer rice, add ¼ cup more water and cook for 5 minutes longer. For firmer rice, add ¼ cup less water and cook for 5 minutes less.
Rice Measurement Chart
Rice (Uncooked Cups) | 2 | 3 | 4 |
Water (Cups) | 2 1/4 | 3 1/3 | 4 1/2 |
Yields (Cooked Rice Cups) | 6 | 9 | 12 |
Servings (1/4 Cup Uncooked Rice Per Serving) | 8 | 12 | 16 |
Storage Guide
Store in a cool dry place out of sunlight. Refrigerate or freeze to extend the shelf life as needed.
For more cooking tips, visit the Cooking Rice 101 page.
Nutritional Facts
Serving Size 1/4 cup (49g)
Servings Per Cotainer about 46
Amount Per Serving |
|
Calories 180 |
Calories from Fat 0 |
% Daily Value* |
|
Total Fat 0g |
0% |
Saturated Fat 0g |
0% |
Trans Fat 0g |
|
Polyunsaturated Fat 0g |
|
Monounsaturated Fat 0g |
|
Cholesterol 0mg |
0% |
Sodium 0mg |
0% |
Total Carbohydrate 39g |
13% |
Dietary Fiber 0g |
0% |
Sugars 0g |
|
Protein 3g |
|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
Calories: | 2,000 | 2,500 | |
Total Fat |
Less than |
65g |
80g |
Sat Fat |
Less than |
20g |
25g |
Cholesterol |
Less than |
300mg |
300mg |
Sodium |
Less than |
2,400mg |
2,400mg |
Total Carbohydrate |
300g |
375g |
|
Dietary Fiber |
25g |
30g |
Calories per gram: |
Fat 9 Carbohydrates 4 Protein 4 |
Ingredients: Milled Rice