In Louisiana, rice isn’t just a side dish—it’s a way of life. The saying goes that before deciding what’s for dinner, Louisianans cook rice. This staple of Creole and Cajun cuisines is one of the key crops grown by Jason Waller on his 5,000-acre farm in Mer Rouge, located in the northeast part of the state.
Jason is a proud graduate of the 31st Rice Leadership Development Program class, continuing a family legacy that spans multiple generations. “What I grow to feed consumers is the same crop I feed my family,” Jason shares. “I’ve been farming here for twenty years, sowing and reaping the same land that three generations worked before me. It’s in my blood.”
Rice is not just a beloved staple in Louisiana; it’s a significant part of the American diet. In fact, 85 percent of all the rice Americans consume is grown in the United States. “Most people you meet are not aware that rice is produced in the United States,” Jason notes.
American farmers across Louisiana, Arkansas, California, Mississippi, Missouri, and Texas cultivate a variety of rice types, including long, medium, and short grain, as well as specialty varieties like arborio, basmati, jasmine, and japonica. This diversity allows for versatility in the kitchen, accommodating a range of culinary preferences without strict rules on which type to use for specific recipes.
Jason emphasizes the benefits of U.S.-grown rice: “We grow a safe, healthy, affordable crop that is gluten-free, without GMOs, in a clean, conservation-rich environment. No matter what the American consumer is cooking up, I can’t think of a better food they could buy that would check all those boxes than U.S. rice.”
For Jason, his favorite rice dish is a classic—jambalaya. It’s a meal that brings together the rich flavors of his heritage and the fruits of his labor. Through his dedication and the traditions of his family, Jason Waller continues to contribute to the rich culinary heritage of Louisiana.
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