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The rice has a millenial history behind. The historics situate the first cultivation of rice about 7.000 years ago, in a zone situated in the north of India and south of China. Actually we have the proof that humans ate  rice about 10.000 years ago. Only in the 6 century a.c., the diffusion of the rice started in Persia, and Greece. Later, it spread in the roman empire, in the Middle East and the north of Africa. Just in the '600 b.c, we have the first attempt to cultivate rice in America.

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The rice has a very complicated and demanding way to be cultivated. First of all, the land need to be till. The rice require a flat space to grow up well. Later, the farmer divide the land in small pieces, to work with less effort. When the field is till, there are two different ways for the farming. The first way is seed the plants of rice in the dry land, and use the rainwater as the nourishment of the plant. This way is the more economic, but it doesn't guarantee an efficent production. The second way is more expensive and laborious, but it guarantee a great production. First of all, the small pieces of lands are filled with water. Later, the seeds of rice are allocated in all the field. When the rice is maturated, the farmer harvest the plants, and only after a quality check, they are ready for the production.

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After the harvest of the grains of the rice, there are some very important phases to do before the sale. In fact, the rice, after the harvest, it's not white, it has a black peel and some impurity that needs to be removed. The first phase is the desiccation, to make the rice dry. The second phase is removing the black peel from the rice. The third phase is selecting and eliminating the grains that they're not ripe. In fact, after this phase the rice is edible, and it's called brown rice. However, the rice can be worked again with a four phase, where the rice is whitened, and assume the typical white color. After that, the rice and the brown rice are ready to be sold.

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Risotto is a typical Italian dish based on rice. Originally it comes from  Piemonte, where rice is commonly grown. Common ingredients of the base recipe are white wine, and onions. Risotto is cooked in broth to a creamy consistency. Many types of risotto contain Parmesan cheese and butter.
There are many different risotto recipes with different ingredients, but they are all based on rice of an appropriate variety cooked in a standard procedure.
The rice is first cooked briefly in a soffritto of onion and butter or olive oil, white or red wine is added and has to be absorbed by the grains.  When it has evaporated, the heat is raised to medium high and very hot stock is gradually added in small amounts while stirring gently, almost constantly.
That point it is taken off the heat for the mantecatura when diced cold butter and finally grated Parmigiano-Reggiano cheese.
It is served on flat dishes.

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Rice was being imported from Egypt, and perhaps west Asia. Large deposits of rice from the firs century have been found in Roman campus in Germany. Muslims also brought rice to Sicily with coltivation starting in the 9th century. After the 15 th century, rice spread throughout Italy and then France, later propagating to all the continents during the age od European exploration.

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It is said that the first attempt to grow rice in the USA was made by the State of Virginia in 1647.

In California was attempted a first paddy-field in 1860 and, from this region, the rice was exported to Australia.

In all the countries of Central and South America, the cultivation of rice is therefore relatively recent.

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Loco Moco:
is a typical Hawaiian dish; it is made of boiled rice, a grilled hamburger, fried egg and "Gravy" sauce (a sauce that is also used for the turkey for Thanksgiving).

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Dirty Rice:
is made with rice, onion, green pepper, giblets of chicken and pieces of liver; in the lighter versions, can be used minced beef or calf meat.
It’a a typical dish from North America.

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Rice with chicken:
from Mexico, the rice has to be cooked with chicken, onions, some garlic, diced tomatoes, chili pepper, saffron and a lot of peas.

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Moros y Cristianos:
a dish from Cuba, is a generous bowl of rice with black beans, onions, peppers, some spices and bacon cubes.