For generations, the most flavorful rice Americans have eaten has been Jasmine rice imported to the U.S. from Asia (most notably Thailand). Jasmine is recognized for having the most desirable "gummy" white texture after cooking and its "aroma" before, during and after cooking is what causes it to be called "aromatic." Regular rice does not emphasize aromatic qualities nor is it noted as having any fullness of taste. Aromatic rice has a very pleasant notable aroma and taste qualities that contribute considerably to a variety of cuisine styles.
Twelve years ago, the LSU AgCenter started a project to increase rice production in Louisiana. We currently average approximately 500,000 acres of rice agriculture annually. There is a vast amount of acreage to build on.
The LSU AgCenter strives to help promote and build the quality and expertise of Louisiana's agricultural community - our farmers and our farms. And, the AgCenter thinks of everything possible to enhance and increase the productivity of Louisiana's vast acreage of farmland.
For twelve years, the "AgCenter" has been evolving, testing and improving a varietal (variety) of rice intended to compete head on with the quality, taste and cost of the thousands of tons of Jasmine rice coming into America each year from Asia. It has reached perfection.