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Similar Parboiled rice, Basmati, Matta rice, Bhutanese red rice, Jasmine rice | ||
Tamarind upma with broken rice mrs vahchef
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.
Contents
- Tamarind upma with broken rice mrs vahchef
- Broken rice with grilled pork chop and meatloaf com tam suon cha trung
- Milling
- Human consumption
- Industrial uses
- References
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 has a long history; Ibn Baṭṭūṭa mentions rice couscous in the area of Mali in 1350, presumably made of African rice.
Broken rice with grilled pork chop and meatloaf com tam suon cha trung
Milling
Broken rice from a rice huller will be brown whole grain; broken rice from a gristmill may be white.
On milling, Oryza sativa, commonly known as Asian rice or paddy rice, produces around 50% whole rice then approximately 16% broken rice, 20% husk, 14% bran and meal. African rice, Oryza glaberrima, has more brittle grains, and breakage is higher.
Human consumption
Due to the different size and shape of the grains, broken rice has a different, softer texture from "unbroken" rice, and absorbs flavours more easily. It cooks faster, using less fuel, and can be used to make rice porridges and congees, which need long cooking times.
The broken varieties are often less expensive, and so are preferred by poorer consumers, but they are also eaten by choice, with some cookbooks describing how to break unbroken rice to produce the desired texture or speed cooking.
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 grits 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.
Industrial uses
Very small broken rice is called brewers' rice, as brewers traditionally use it, although it is also sold to other users. Broken rice is also used to make starch which is used as laundry starch and in foods, cosmetics and textile manufacture.