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FWIW: I most often use a brown Calrose medium grain.
Speaking of which, my very favorite rice is Calrose.
Goodbye Calrose and french bread, hello brown rice and wheat bread and oatmeal!
Here's what you need to do: 1. Make the sushi rice: Cook 2 cups of Calrose or other short grain sticky rice in 2 cups water in the rice cooker.
I usually use Calrose for my sushi rice, although it tends to get a little hard when you refrigerate it (of course, I could jut be putting too little water in it, who knows!)
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