Everyday family rice
Aromatic white
A long-grain rice with a dark hull, a floral aroma, and a light texture reminiscent of basmati.
Visit the farm
Seed saved across generations
Rice that tastes like home.
Four heirloom varieties connect a Western North Carolina field to Hmong family tables, celebrations, and memory.
A rare mountain crop
Fresh rice is the farm’s signature harvest.
The family’s rice began with seed kept for home cooking and shared within the Hmong community. Today, each crop is planted from carefully selected seed, tended in spring-fed mountain fields, and sold fresh after harvest. Its fragrance, texture, and connection to tradition make it unlike shelf-stable rice.
Four heirloom varieties
One harvest. Four expressions.
Earthy & warm
Red sticky
A glutinous rice with a deep red bran, a tender chew, and a flavor often compared with roasted chestnut.
Sweet & nutty
Purple sticky
A richly colored sticky rice traditionally treasured for its fragrance, flavor, and place at the table.
For special occasions
White sticky
Known in the family as Suits, or Sa Kwan, this fragrant rice carries gentle notes of honey and sugarcane.
From seed to market
Tradition, helped by ingenuity.
The work still begins with family-kept seed and close attention to water, weather, and ripeness. The farm blends hand work with small-scale equipment so a treasured crop can keep growing for the next generation.
Save the seed
The best grains are selected from each harvest to become next year’s crop.
Tend the water
Spring-fed fields and shallow irrigation help the rice through summer and naturally suppress weeds.
Harvest with care
Early or uneven rice may be cut by hand; a small combine now makes the main harvest safer and faster.
Mill and toast
Small Japanese mills remove the hulls, and some varieties are toasted in a large wok before they reach market.
A bowl of rice can hold a place, a people, and a lifetime of remembering.
Learn to cook fresh rice ↗