Ekgaon Brown Rice (Hand Pound) (1Kg)

Earlier (for thousands of years), everyone used to eat brown rice until the invention of processing machine for white rice. People started using white rice because it is tasty, can be stored for longer time than brown rice, and more over it takes less time to cook. Though white rice is popular, it has its own disadvantages.
Brown rice is, rice which is hulled (the covering husk is removed) leaving the outer layer of the bran on the grain. Brown rice contains all the edible parts of rice. The greatness of hand pounded rice lies in its retention of bran. Brown rice is a whole grain which retains 100% of its bran, germ.
Brown rice is basically unmilled or partially milled or non-polished rice. It is produced by hand pounding using mortar and pestle or stone grinder. All types of rice are originally brown rice before they are processed into white rice. The removal of only the outermost layer (husk) of rice grains produces brown rice. When the next layers underneath the husk (the bran and the germ) are removed, the remaining starchy endosperm produces the white rice. This process strips out several of the nutrients, dietary minerals and almost all of the rice fiber.