A large number if not the majority of the world's population are rice eaters. There are more than 100,000 varieties of cultured rice that range from what get cooked into daily Asian meals to southern European risotto. It is no wonder how supermarket shelves are now also stocked with "instant rice" that only needs a few minutes to be ready.

From planting to bringing rice to the table is literally back-breaking. How many times have we considered what it takes to eat a cupful? Modern technology has eased some of the burden but now and then we encounter societies that still do it the traditional way - by choice or by force of circumstances.

Last November, I documented the process of making duman, roasted unripe rice cereal made in Sta. Rita, Pampanga in the Philippines. It has counterparts in other Philippine regions, and other Southeast Asian societies. In Hanoi, it is known as C�'m, or Vietnamese green rice flakes. There is something similar in Indonesia which they call emping.

Some writers stress on how these types of green rice are pounded. They definitely are because they are still traditionally produced. Pounding was the means of unhulling in days long ago. It was done on a large wooden mortar with two or three persons around rhythmically striking the grains with their pestles.

The first time I watched this, I was captivated. It was like a dance! I don't think I can describe what I saw properly. Words escape me. Fortunately, I captured this on film to show readers of this blog just now. The first part is for the detail, one mortar to three people. The second part is when at least three mortars assembled in one place have the pounding synchronised. Click on this link to see the video. I hope you like it!