Louisiana Rice Facts

Did you know that more than 60% of today’s rice crops planted by Louisiana farmers were developed by the LSU AgCenter H. Rouse Caffey Rice Research Station? The station covers about 1,000 acres near Crowley, Louisiana. Some rice varieties are developed for crawfish forage for those farmers who double-crop.

The Rice Research Station was established on April 1, 1909, with a mission to:

Test the introduced varieties of rice for earliness of maturity, quality and yielding power in order to discover and produce varieties better than those being grown
Determine the methods of cultivation, including irrigation and drainage, that may increase the yield and quality of grain, control weeds and maintain the fertility of the soil

History

Rice arrived in Louisiana in 1718, brought by French explorers who established settlements along the Mississippi River. Rice is one of the world’s most important cereal crops. Cereal crops are members of the grass family (Gramineae or Poaceae) grown for their edible starchy seeds.

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The first rice variety released from the station was Colsa in 1917.

The first commercially available varieties were released from the station in the early 2000s.

Today, PVL03, developed by the AgCenter, is Louisiana's most widely grown rice variety, covering over 31% of the state's acreage.

In 2021, the AgCenter developed a low-glycemic rice variety marketed under the name Parish Rice. The non-GMO rice is better for those individuals who monitor their blood sugar and has 5 grams of protein, more than the 1 or 2 of other rice varieties.

For more information about rice varieties, check out the Rice Varieties & Management Tips Handbook.

By The Numbers

Acadia and Jefferson Davis parishes produce the most rice in the state, with Acadia having 83,664 total acres and Jeff Davis having 82,664 in 2025.
Every $1 spent on rice research and promotion produced an economic return of $56 to the Louisiana rice production sector.
Nearly half of Louisiana’s 64 parishes produce rice with production reported in 30 parishes in 2025.

Approximately 15% of U.S. rice production emanates from Louisiana
Louisiana is the third-largest rice-producing state in the nation, behind only California and Arkansas.
The total value of Louisiana rice production in 2025 was $618.5 million.

The Flavor of Louisiana

Rice is a staple of both Cajun and Creole cooking. The following rice dishes are some of the most traditional in the Bayou State.

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Red Beans and Rice

Historically prepared on Mondays to use leftover pork from Sunday.

A cartoon illustration of Jambalaya.

Jambalaya

A one-pot dish that often uses chicken, andouille sausage and Gulf shrimp. The creole variety includes tomatoes, while the Cajun variety does not.

Boudin.

Boudin

A spicy, rice-stuffed sausage that has multiple recipes, but typically includes pork shoulder and liver. It’s eaten for breakfast by many in the Acadiana region.

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Gumbo, Étouffée, Shrimp Creole

While not mandatory in the recipes, rice is usually served as a bed or on the side of these classic dishes.

Nutrition Facts

Rice can be part of a balanced diet; 1 cup provides 200 calories.
Brown rice is a good source of B vitamins, protein and fiber.
Brown rice is whole grain, providing the same nutrients that are found in the original seed of the plant.

Mirliton Brown Rice

10 Servings

Time: 30 Minutes

Ingredients

4 mirlitons – scalded, peeled and cubed

1 onion, chopped

1 green bell pepper, chopped

1/4 cup of celery, chopped

1 1/2 cups cooked brown rice

2 tsp Worcestershire sauce

2 tbsp olive oil

1/4 lb ground beef

1/4 lb ground turkey

Cajun seasoning to taste

Instructions

In a heavy 10-inch skillet, sauté vegetables in oil until mirlitons are soft.
Add meat and continue cooking until meat is done.
Add rice and seasonings. Cook until well heated.
Serve immediately. Refrigerate or freeze leftovers.

10/21/2026 5:34:47 PM

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