[2] It grew in popularity with growers, marketers, and consumers to become the prominent rice variety in California until the late 1970s.

Over the years, improved new varieties of Calrose grain cooking and processing characteristics were released.

These medium-sized grains were commingled with Calrose in storage, and later replaced the variety in commercial production, due to their superior performance at many levels.

[citation needed] The variety is grown in other areas of the world where growing conditions are suitable, such as Australia.

After cooking, Calrose rice grains are soft and stick together, making it good for use in sushi.