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

U.S. Rice Brings Unique Flavor to Texas Saké

Jan 18, 2018
Made in the USA
 Two bottles of sake surrounded by a pile of white rice
AUSTIN, TX – Texas, with its rough and tumble reputation, might be the last place you’d expect to find a saké brewery.  But here in the state’s capital, the Texas Saké Company has staked a claim as the state’s first and only saké brewery.  And even more impressive than their ‘lone star’ status, is the fact that they’re using Calrose rice when brewing up the iconic beverage.

“Unlike the traditional Japanese styles, which tend to be very clean and delicate, American sakés using Japonica very much love food,” says Trevor Wight, spokesperson for the brewery. “Calrose rice has a robust taste.  The initial flavors are nutty and savory with a fruit finish, which makes it perfect for brewing hearty American saké.”  This bold taste pairs nicely with a number of American cuisines, including southern home-style, Cajun, and even barbecue.

Adventurous culinary trends is one reason Wight feels Central Texas is the perfect place to brew saké, as well as the unique flavor of the mineral-rich aquifer water of the area.

One of the brewery’s goals is to bring quality saké made with U.S. rice to new markets.  “Most Americans’ exposure has been to mass-produced, lower-quality saké,” says Wight.  “I’ve found that when you put a good saké in front of most people, they’re impressed.  Plus there’s a general oversaturation in the beer and spirits market in the U.S., and people are starting to turn to other options.”

Texas Saké Company, located in the North Loop neighborhood of Austin, gives weekly public tours of the facility, explanations of their methods, and tastings of rice in the various stages of fermentation.  

According to Wight, the company is looking into experimenting with other kinds of rice -- provided, of course, that it’s U.S.-grown.