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{{Short description|Fragments of rice grains}}
[[File:Broken_rice_brisée.jpg|thumb|Left, broken or Mali rice; right, long-grain rice. The former is popular in Senegal, where it is used interchangeably with [[couscous]]]]
'''Broken rice''' is fragments of rice grains, broken in the field, during drying, during transport, or
Broken rice is fragmented, not defective
Broken rice has a long history; [[Ibn Baṭṭūṭa]] mentions rice [[couscous]] in the area of [[Mali]] in
==Milling==
Broken rice from a [[rice huller]] will be brown whole grain; broken rice from a [[gristmill]] may be white.{{Cn|date=July 2021}}
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.<ref>G. J. H. Grubben, Sutjipto Partohardjono, Cereals Prosea Project - 1996 - Page 114 "On milling, paddy gives approximately: husk 20%, whole rice 50%, broken rice 16%, bran and meal 14%. The husked or hulled rice is usually called brown rice, and this is then milled to remove the outer layers, including the aleurone layer "</ref><ref>A. Th. G. Elzebroek, Koop Wind ''Guide to Cultivated Plants'' 2008 - Page 346 "In West Africa, a hybrid between O. sativa and O. glabberima has been developed. This new hybrid, labelled 'Nerica' ... grains are sold as 'broken rice'. Very small broken rice is called 'brewers' rice', generally used for industrial purposes. On milling paddy gives approximately 20% husk, 50% brown rice, 16% broken rice, 14% bran and meal.</ref> African rice, ''[[Oryza glaberrima]]'', has more brittle grains, and breakage is higher.{{Cn|date=July 2021}}
==Human consumption==
{{More citations needed|section|date=July 2021}}
[[File:Broken rice upma & coconut chutney.jpg|thumb|An [[upma]] dish of broken rice cooked with onions, chilli and ginger, and served with coconut chutney, from [[India]]]]
[[File:Cơm tấm sườn bì chả.jpg|thumb|left|[[Cơm tấm]] (literally "broken rice") with a lemongrass pork chop, from [[Vietnam]].]]
[[File:Thieboudienne Mauritanienne.jpg|thumb|A [[thieboudienne]] from [[Mauritania]], with tomato broken rice, fish, and vegetables.]]
Due to the different size and shape of the grains, broken rice has a different, softer texture from "unbroken" rice,<ref>{{cite journal | pmid = 23174947 | doi=10.1002/jsfa.5948 | volume=93 | issue=7 | title=Broken rice kernels and the kinetics of rice hydration and texture during cooking. | date=May 2013 | journal=J Sci Food Agric | pages=1673–9| last1=Saleh | first1=Mohammed | last2=Meullenet | first2=Jean-Francois | bibcode=2013JSFA...93.1673S }}</ref><ref>http://www.eatingintranslation.com/2012/01/broken-rice.html Eating in Translation</ref> and absorbs flavours more easily.{{citation needed|date=August 2016}}
The broken varieties are often less expensive,<ref>
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, {{lang|vi|[[
==Industrial uses==
Very small broken rice is called
==References==
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[[Category:Rice varieties]]
[[Category:Staple foods]]
[[Category:West African cuisine]]▼
[[Category:Indian cuisine]]
[[Category:Senegalese cuisine]]
[[Category:Mauritanian cuisine]]
[[Category:Nigerien cuisine]]
[[Category:Vietnamese cuisine]]
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