Broken rice is fragments of rice grains, broken in the field, during drying, during transport, or by milling.Mechanical separators are used to separate the broken grains from the whole grains and sort them by size.
Broken rice is fragmented, not defective; there is nothing wrong with it. It is as nutritious as the equivalent unbroken rice (i.e. if all the germ and bran remains, it is as nutritious as brown rice; if none remains, it is only as nutritious as white rice).
Broken rice is consumed as part of local cuisine in West Africa (where the traditional African rice is easier to break), Thailand, Bangladesh and elsewhere in South East Asia. In Vietnam, cơm tấm (literally “broken rice”) is a popular rice dish with pork. Thieboudienne is a popular dish in west Africa often made with broken rice. Broken rice is called rice grist or middlins in South Carolina. In Bangladesh it is called khood. It is typically dressed with roasted peppers, garlic and mustard oil before having it on its own or with a side dish – usually the previous night’s leftovers.
Very small broken rice is called brewers’ rice, as brewers traditionally use it, although it is also sold to other users. For example, broken rice can be used for the pet food industry, and for livestock feeding and aquaculture. Broken rice is also used to make starch which is used as laundry starch and in foods, cosmetics and textile manufacture