Background. Traditional rice processing methods preserve beneficial properties that are lost during conventional milling, potentially making them superior sources for bioplastic development. This study compares the physicochemical characteristics of traditional hand pound rice (THR) and conventionally milled rice (CMR). Poongar variety rice was processed using traditional hand-pounding and conventional milling methods. A comprehensive analysis included physical properties (dimensional characteristics, density, frictional properties, cooking properties), chemical composition (amylose, amylopectin,  moisture content), functional characteristics (water absorption capacity, solubility index, hydration capacity, swelling power) and micronutrient content (iron, zinc, calcium, phosphorus).
Results and conclusions. THR exhibited significantly superior properties, including higher amylose content (28.64 ± 0.92 % vs. 24.35 ± 0.84 %), enhanced water absorption capacity (2.48 ± 0.11 g/g vs. 2.18 ± 0.09 g/g), greater swelling power (9.32 ± 0.42 g/g vs. 8.24 ± 0.35 g/g) and substantially higher micronutrient levels. THR also demonstrated better grain integrity with lower broken ratio (3.82 ± 0.42 % vs. 8.67 ± 0.95 %) and higher porosity (60.54 ± 1.85 % vs. 54.93 ± 1.62 %). Traditional hand-pounding preserves beneficial rice properties, particularly higher amylose content and superior functional characteristics that facilitate film formation.