We are the only commercial rice farm in Maine. We started with only a few grams of each variety and having been saving the best seed of all of them.

We have tested 40 different varieties to date, and continue to test a few new ones every year.


  • INPUTS: Compost, rock amendments and foliar homemade teas (sourced mostly from the gulf of Maine and our farm) for fertility.

  • INTEGRATION: Grown in rice paddies, with azolla and ducks. Technically, ducks in the paddy prevent us from organic certification.

  • HUMAN POWER: No machinery is used the paddies. The rice was threshed with a foot powered thresher.

  • No GMOs. No seed coatings. No Arsenic.


We are still in the midst of taste testing these varieties, so expect more information soon! Also, while we go into details about the details of the rices below, overall they are all amazing with just about anything. We recommend cooking all the rice in rice cooker, with a 2.2-1 volume ratio of water to rice.

Japanese Short Grain Rice Varieties

The following rices come from Northern Japan, and are the typical, short grain light brown Japanese rices. They are lowland rices, meaning they are meant to be grown in paddies, or wet conditions. These rices a delicious all on their own, they fry well, make for great rice balls, and are fantastic all-around, everyday rices that compliment just about everything. They are medium stickiness, hold their structure well, and the grains give a light and satisfying pop when bitten into.


Lowland. Short grain, Northern Japan, light brown rice. Nutty, & vanilla notes. Hayayuki means “first snow” in Japanese. Fries Well.
(Sold Out)


Loosely translates to “light snow.” This is our latest to mature and the taste suggests it needs that extra time to form its array of tastes and smells. This is hands down the most complex and floral rice we offer. Its range of taste is similar to a zinfandel. There are notes of sesame, maple syrup, and citrus. High availability.


A short grain red rice variety. Burnt orange color.

Takachi Kurone

Red rice, Japan. We have bobolink issues at the farm and they always target this rice first, which is a testament to how yummy this jewel is. Like Akamuro, these red rices are not heavy yielders. This rice is more prone to lodging than other short season varieties. It is also the most ornamental rice we have, with long purple awns.

Sweet/Sticky Rice varieties

These rices are pearly white, and also are referred to as glutinous, but only because they are sticky – there is no gluten in rice! Great for rice balls, Thai food, desserts, with yogurt and dairy, mochi, and all things sticky – the texture is awesome. I personally like eating sticky rice the next morning, when it is cold, in a cereal.


Short grain brown rice that originates in Ukraine. Like Uz Rosk, the taste seems to suggest a hearty, cold climate. This is a great breakfast cereal rice, almost like cream of wheat, or porridge. Definitely a comfort food rice. Satisfying, smooth texture.

Cse he Jao

This variety hails from China. Akin to a mochi rice.


Sweet/Sticky Rice, lowland from Northern Japan. Short grain and white, pearly color. Fries well, and great for leftovers. Only available on this site!

(Sold Out)

Uz Rosk

Short grain and light brown. Uz Rosk originates Central Asian in and is our highest yielder! This is an upland rice, which does well in drier conditions. At home with Eastern European cuisine, this rice works well as a compliment to other, stronger tasting foods. It is sweeter than Duborskian (see below), with sweet and musky notes that turn almost towards walnuts (mineral oak/tannic). Great with meat, fish, vinegar, ferments, root veggies and the like.

Arpa Shali

The only medium grain and red rice we are offering. Upland variety, originating in Central Asia. Like most longer grain rices the grains stay separate, and have a coarser, less sticky texture then short grain rices. Great taste on its own, or for stuffing vegetables and baking. Also good to accompany poultry and lamb. This is similar to bhutanese red rices. It has an engaging tannic taste to it, floral, savory and complex. Frank Giglio suggests using this rice for rice salads.

Ponta Rubra

Upland light brown rice from Portugal. Paella anyone? Larger short grain kernels. Also very heavy yielder! Only available on this site! Matures a little later than Uz Rosk.



We are looking for new sites where we can grow rice. we want to partner with existing farms interested in incorporating rice paddies into their farm operations and/or leasing land.
we will design and build paddy systems based on individual site characteristics, working with farm owners to ensure designs integrate well into their current operations?

a good rice paddy site will have:

  • clay soil
  • uphill pond with good capacity (or place to dig one)
  • slight slope for water management
  • zone4b or warmer

for more information get in touch

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