page_title: Broken rice
section_title: Human consumption
hierarchical_section_title: Broken rice / Human consumption
caption_attribution_description: English: broken rice cooked with onions,chilli &amp; ginger
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: 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 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.
caption: An upma dish of broken rice cooked with onions, chilli and ginger, and served with coconut chutney, from India
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