The history of rice cultivation is an interdisciplinary subject that studies archaeological and documentary evidence to explain how rice was first domesticated and cultivated by humans, its spread to different regions of the planet, and the impact of technological changes on its cultivation over time. The archaeological and linguistic evidence show, that the plant species Oryza sativa, commonly known as Asian rice was first domesticated in the Yangtze River basin in China 13,500 to 8,200 years ago. From that century-old cultivation, migration and trade spread rice around the world – first too much of east Asia, and then further through Europe, and eventually into the American continent. Further, the now less common plant species Oryza glaberrima rice was independently domesticated in West Africa 3,000 to 3,500 years ago. This variety is also commonly known as African Rice. However, in Agriculture, it has widely been replaced by high-yielding Asian rice, and therefore the number of varieties grown is declining. Asian rice (Oryza sativa) is currently the second most-consumed food crop by humans, after wheat (Triticum aestivum), and a major global primary commodity (FAO 2020). But, African rice in comparison to the Asian variety is hardier, pest-resistant, low-labor cost, and suited to the African conditions. It is described as filling, with a distinct nutty flavor. It is also grown for cultural reasons; for instance, it is sacred to followers of Awasena (a traditional African religion) among the Jola people and is a heritage variety in the United States. Now merely 20% of overall rice production in west Africa comprises this African strain and the rest is majorly dominated by Asian strains. In different geographies, such as in America and Asia, other wild rice varieties have also been cultivated.