page_title: Broken rice
hierarchical_section_title: Broken rice
caption_attribution_description: English: Popular broken grain rice often known as Mali rice, on the left, compared to a typical long grain rice on the right. Where decades ago, this may have indicated a cheaper quality of rice, today it is produced to high-quality standards, and is popular across West Africa as it resembles and can be served in the place of couscous. This is an image of food from Senegal
context_page_description: 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.
  Broken rice has a long history; Ibn Baṭṭūṭa mentions rice couscous in the area of Mali in 1350, presumably made of African rice.
context_section_description: 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 has a long history; Ibn Baṭṭūṭa mentions rice couscous in the area of Mali in 1350, presumably made of African rice.
caption: Left, broken or Mali rice; right, long-grain rice. The former is popular in Senegal, where it is used interchangeably with couscous
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