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m Removing from Category:West African cuisine in subcat using Cat-a-lot
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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 }}</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}} It cooks faster, using less fuel, and can be used to make rice [[list of porridges|porridges]] and [[congee]]s, which need long cooking times.
The broken varieties are often less expensive,<ref>{{cite web|url=http://www.fsa.usda.gov/Internet/FSA_File/2007ricelr.pdf|title=fsa.usda.gov Loan Values for 2007 Crop Whole Kernels and Broken Rice|publisher=|accessdate=8 June 2018}}</ref><ref>{{cite web|url=http://gain.fas.usda.gov/Recent%20GAIN%20Publications/TRADE%20REPORT%20-%20QUARTERLY%20IMPORTS_Dakar_Senegal_9-8-2009.pdf|title=fas.usda.gov USDA trade report|publisher=|accessdate=8 June 2018|archive-url=https://web.archive.org/web/20120224142941/http://gain.fas.usda.gov/Recent%20GAIN%20Publications/TRADE%20REPORT%20-%20QUARTERLY%20IMPORTS_Dakar_Senegal_9-8-2009.pdf|archive-date=24 February 2012|url-status=dead}}</ref><ref>''[[Grain trade|Grain market]] report'' International Wheat Council, International Grains Council -- Nos 276/285 1999 -- Page 36 "Thai 100% grade B white rice (referred to as "white rice" in this section) is a widely-traded, high- quality variety, and Thai A1 Special broken rice represents a cheaper type that is often marketed to West Africa, for example. Many other types and ..."</ref><ref>William E. Burns ''Science And Technology in Colonial America'' 2005 - Page 12 "... purpose in West Africa. The baskets were then rotated and tossed to separate the lighter hulls from the heavier grains. The long-grain rice, the famous "Carolina Gold," had to be handled carefully to avoid breakage, as broken rice was of less ..."</ref><ref>''Rice Grain Quality and Marketing'' 1985 Page 6 "However, the export demand for broken rice prices in Thailand is almost as high as for medium-quality whole rice, due to rapidly increasing demand for broken rice in West Africa, mentioned earlier. Thailand broken rice is long-grain, clean and ..."</ref> 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, {{lang|vi|[[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 {{not a typo|''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.
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