White rice is brown rice that has had essential nutrients removed when processed in order to make it easier and faster to cook, and to give it a longer shelf life. This is accomplished by removing the bran, and with it, minerals and vitamins that are necessary in our diet. Wherein hand pounded rice is an excellent source of magnesium, iron, calcium, phosphorous, potassium, silica, selenium, manganese, Vitamin K ,B1, B2, B3, and B6.
Here are some basic differences for all of us to know and remember
| Hand Pounded Rice | White Rice | |
| Chemical Presence | Unpolished so no chemical intervention or presence | Fully loaded with chemicals which are harmful for the digestive tract particularly intestines |
| Colour | Shiny light brown | Shiny pure white |
| Texture | Rough and coarse | Smooth and fine |
| Cooking time | Little longer than white rice in all methods (Pressure cooker, electric rice cooker, direct and slow cooking). Longer the time it takes it is good as it retains most of the nutrients. Please do not soak overnight for fast cooking. | Lesser time in comparison to hand pounded rice rice in all methods (Pressure cooker, electric rice cooker, direct and slow cooking). This results in loss of whatever little nutrients present in the rice. |
| Colour of water after washing | Almost transparent as there are no chemicals or artificial colours added | Whitish in colour due to absorption of chemicals by water during washing the rice |
| Proportion of water for cooking | One cup of rice needs easily 3 cups of water | One cup rice takes one cup of water to have separate cooked grains of rice |
| Taste and texture of rice | Sweetish and coarse | No taste and smooth |
| Production centers | Individual farmers and rural households | Mills |
To watch and know, how hand pounded rice is processed please watch this video.
