The Lahu ethnic group in the study area was encouraged to revitalize their traditional culture. They were provided appropriate knowledge about the benefits and nutritional values of brown rice. The production and management were systematic with collaboration from all sectors in order to improve the ethnic group’s quality of life, as well as to sustain their traditional culture. As for the brown rice production, the community members gained more knowledge about its nutritional benefits and values. The success of the story was observed in that the produced brown rice was sufficient to satisfy domestic consumption. Any surplus was sold in the district hall and local state offices. The community members were encouraged to do bookkeeping in every household, and it was found that they had more income and savings from producing and selling brown rice. Moreover, the production no longer relied on ricemills in other villages. This operation model could thus be applied as a guideline to other communities in Muang Ngai sub-district.