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America’s rice farmers are central to the farm-to-table philosophies at the core of menu development for today’s chefs. Accounting for nearly 85% of the rice consumed in the U.S., 20 billion pounds of rice is grown and harvested by local farmers each year in Arkansas, California, Louisiana, Mississippi, Missouri and Texas. Read more about our farmers’ love of the land and for the many varieties of rice they grow.

Nicole Van Vleck
Yuba City, California
Sean Doherty
Dunningan, California
Jimmy Hoppe
Iowa, Louisiana
Charley Mathews
Marysville, California
Robert Petter
Bluff, Arkansas
Linda & L.G. Raun
El Campo, Texas
Marvin Cochran
Avon, Mississippi