Calrose rice is a California created medium grain rice, also called Japanese or sushi rice. Calrose rice is tender and slightly chewy with a heftier texture than long grain rice. Calrose rice is suitable for all dishes, especially sticky rice recipes such as sushi or rice balls. Homai is a brand that carries white and brown Calrose rice. Since the brand does not affect how this type of rice is cooked, these directions can be applied to any brand of Calrose or medium grain rice. Rinsing the rice prior to use is not required, unless following the sticky rice method.
Rice cookers are the best way to cook rice, but preparing it on the hob also returns delightful results.
Measure out the desired amount of uncooked rice (1, 2, 3 or 4 cups) and pour it into the sauce pan or soup pot.
Fill the pot 3/4 of the way full with cook water and scrub the rice with your hands to remove most of the starch and sediment. Drain the water from the rice and repeat this process one more time.
Add 1-1/4 cups water per 1 cup of uncooked rice to the pan and bring to a boil over medium-high heat, stirring occasionally. Add salt at this point, if desired. 1/4 tsp.alt per 2 cups of rice should be sufficient.
Reduce the heat and cover the pan with a tight fitting lid. Allow the rice to simmer (covered) until all of the water has been absorbed. Remove the pan from the heating element and let the rice sit for five minutes.
Fluff the cooked rice with a fork and drizzle a bit of sesame oil, if desired. You can also season it with a few turns of fresh cracked black pepper. Margarine or butter can be added as the rice is boiling if you prefer a buttery flavour.