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. 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. There are many varieties of rice and culinary preferences tend to vary regionally. In some areas such as the Far East or Spain, there is a preference for softer and stickier varieties. The name wild rice is usually used for species of the genera Zizania and Porteresia, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of Oryza. The Greek word is the source of all European words (cf. Instant rice differs from parboiled rice in that it is fully cooked and then dried, though there is a significant degradation in taste and texture.
However, rice can be grown practically anywhere, even on a steep hill or mountain area with the use of water-controlling terrace systems. Rice can come in many shapes, colours and sizes. The traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryza glaberrima (African rice). Although its parent species are native to Asia and certain parts of Africa, centuries of trade and exportation have made it commonplace in many cultures worldwide. 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. A mixture of brown, white, and red indica rice, also containing wild rice, Zizania species. Short-grain rice is often used for rice pudding.
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