USA Rice Council

Promoting U.S.-Grown Rice at Home and Around the World

Established in 1957, the USA Rice Council brings rice farmers, dues-paying mills, and other industry members together to steer the course for domestic and international promotion.  International programs are supported in more than 20 countries and implemented through USA Rice, that leverages additional industry dollars and the support of the U.S. Department of Agriculture’s Foreign Agricultural Service.  Domestic programs are designed to speed acceptance of U.S.-grown rice and tell rice’s good nutritional, economic, conservation, and sustainability story.
USA Rice Council Logo


Membership


Rice state promotion organizations and dues-paying mills that elect to send promotion funds to the USA Rice Council are members and allotted seats on the Board.

Board of Directors


•  The Board of Directors currently consists of forty-five directors (36 farmers and 9 millers)
      •  Number of farmer directors per state is based on a 3-year average of that state's dues.  Each rice farmer state organization selects directors to represent that state.
      •  Miller representation is also based on financial contribution.  Each contributing mill selects directors to represent that mill.
•  The members are elected to serve for a one-year term (the Chairman serves a two-year term).  
•  Meetings are held in conjunction with USA Rice Federation annual meetings.


Meet the Chairman


Marvin Cochran Presenting to Students

Marvin Cochran
Avon, MS

A third-generation farmer, Marvin Cochran grows 1,800 acres of long grain rice on the same Mississippi land on which his grandparents farmed in the 1960s.  He is a graduate of the Rice Leadership Development Program and has served on numerous rice organizations at the state and national level.  In addition to serving as the USA Rice Council Chairman, Cochran also serves on the Mississippi Rice Council, the USA Rice Farmers Board, and the USA Rice Board.



USA Rice Recent News


Colorful Rice Appeals to the Foodservice Palate

Jan 17, 2018
A palette of rice for today's health-conscious palate
 Multi-colored rice - red, black, white, purple - in wooden boats, close-up
ARLINGTON, VA -- Across the country, rice in a rainbow of colors is showing up in restaurants.  From Asian-inspired dishes to rice bowls and side dishes, exotic black, pink, brown, red, and even purple rice are increasing in popularity and visibility.

The rise in popularity of multi-hued rice can be attributed to multiple reasons.  Restaurants are constantly looking for innovative ways to add color to a plate and new flavors to the menu.  Health-conscious diners gravitate toward whole grain rice as a smarter food choice in general and with colorful rich rice being low in fat and rich in fiber, protein, antioxidants, vitamins, and minerals, it has become increasingly popular in menus across the industry.

And finally, “foodies” love the unique taste and texture that colorful rice brings to a meal.  It also photographs well for posting on social media!

“The trend of colorful rice in the foodservice marketplace shows no signs of slowing down,” said John Hasbrook, USA Rice Foodservice Subcommittee Chairman.  “For example, black rice as a menu item has a four-year growth rate of +48.7 percent across all segments and red rice has a four-year growth rate of +56 percent.”

Some restaurants have even made colorful rice a signature feature.  Sun Restaurant in Buffalo, New York, is known for exceptional dishes made exclusively with black rice; Red Rice Restaurant in Warwick, Rhode Island, offers red fried rice and red rice paella; and Purple Rice Korean Kitchen in New York City offers traditional and fusion Korean dishes made with colorful grains.

“From Pan-Asian-inspired entrees to fun and flavorful rice bowls, seasonal salads, and intriguing vegetable dishes, colorful rice is having an impact in foodservice and we’re happy to see chefs getting creative when it comes to the palette on their plates,” concluded Hasbrook.