KONRICO© Rice Mill and Company Store
Placed on the National Register of Historic Places, the Conrad Rice Mill is the oldest rice mill in America and one of the leading tourist attractions in this area of the Bayou Teche. A unique feature of the mill is it was originally built in 1914, and received additions in 1917 and 1930. This is significant because it is a rare surviving example of a factory using a belt-driven power transmission.
P. A. Conrad founded the Conrad Rice Mill and Planting Company in 1912. He would cut the rice by hand and let it sun-dry on the levees before putting the rice in the threshers. The rice was poured into 100-pound bags and taken to the mill. At that time, the mill operated only three to four months out of the year. Conrad would sell his rice from inventory, waiting for the next crop to harvest.
Conrad was an astute businessman, steadily growing his business to the point where he no longer grew enough rice to meet demands. Buying grain from the other growers in the area supplemented his own crop. To satisfy his customer's request, he also began selling rice in smaller sized bags. In the 1950's "KONRICO" was trademarked as an acronym for "CONRAD RICE COMPANY". In 1975 Mike Davis, a former teacher and farmer, bought the mill from the Conrad family and has made many changes and improvements to the site.
Start your tour in the KONRICO® Company Store where you will see a historically correct presentation of the "Cajun" culture, how it began and how it developed. You will be guided through the old rice mill where you can watch the packaging of rice and the making of rice cakes. The mill still creaks and groans, but still produces the finest quality rice in America.
After the tour, feel free to browse through the collection of local foods, T-Shirts, Cajun jellies, even Cajun dance videos and music tapes. The assortment of interesting local products is said to be the best in Louisiana. We'll also have one of our products cooking for you to sample free, plus the best coffee in town and some great recipes we've developed over the years.