USA Rice Millers' Association

Representing the U.S. Rice Milling Industry Since 1899

Founded in 1899, the USA Rice Millers' Association (RMA) is one of the oldest agribusiness trade organizations in America.  RMA membership encompasses virtually all of U.S. rice milling capacity, including farmer-owned cooperatives and privately owned mills, with mill members in Arkansas, California, Florida, Louisiana, Mississippi, Missouri, and Texas.  Associate members located in the U.S. and around the world,  include end users, exporters, shippers, and other businesses allied with the rice trade.

RMA membership supports government affairs work as well as international market access and trade policy work.
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There are currently 29 mill members and 35 associate members including traders, exporters, brokers, end users, and allied businesses. 

Board of Directors

•  Each mill member names one director to the board.  
•  The RMA holds its annual convention in June.  RMA Board meetings are held in conjunction with USA Rice Federation annual meetings.

Meet the Chairman

Balafoutis, Alex

Alex Balafoutis

Alex Balafoutis, vice president of sales for the Rice Business Unit at PGP International, a company specializing in extruded products located in Woodland, California, was elected chairman of the USA Rice Millers’ Association at their annual meeting last June.  Alex has been involved with the rice industry for more than thirty years and during that time has served on numerous USA Rice committees and boards including the International Promotion Committee, the Sustainability Committee, the Trade Policy Committee, and the Japan and Taiwan technical working groups among others. 

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.