Rice is the starchy seeds or grain of an annual marsh grass, Oryza sativa, cultivated in warm climates and used for food. Rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water. Rice can be grown practically anywhere, even on a steep hill or mountain. Although its parent species are native to South Asia and certain parts of Africa, centuries of trade and exportation have made it commonplace in many cultures worldwide. The major producers of Rice
are China, India, Indonesia, Bangladesh, Vietnam, Thailand, Myanmar, Philippines, Brazil, Japan, Pakistan and
USA.
Methods of cultivating rice are not the same for all localities. It differs greatly in different localities. However, but in most Asian countries like Pakistan and India, the traditional hand methods of cultivating and harvesting rice are still practiced. The traditional method for cultivating rice is flooding the fields while, or after, setting the
young seedlings. This simple method requires sound planning and servicing of the water damming and
channeling, but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. While flooding is not mandatory for the cultivation of rice, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the soil.
Eating rice is extremely beneficial for health, just for the fact that it does not contain harmful fats, cholesterol or sodium. It forms an integral part of balanced diet. It abounds in resistant starch, which reaches the bowel in undigested form. It aids the growth of useful bacteria for normal bowel movements. It is rich in insoluble fiber that can possibly protect against many types of cancers.
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