Broken rice is a grade of rice consisting of grains broken in the milling process. On milling Oryza sativa, commonly known as Asian rice or paddy rice, produces around 50% brown rice then approximately 16% broken rice, 20% husk, 14% bran and meal.[1][2] Further grains break before and after milling in transport.[3] Mechanical separators are used to separate the broken grains from the whole grains.[4] Broken rice may or may not[5] have lower fiber and nutrient content, but generally has a similar energy content to intact rice.
Very small broken rice is called 'brewers' rice', as use by brewers is the traditional industrial use.[3][5][6][7] Due to the different size and shape of the grains, broken rice has a different, softer texture from "unbroken" rice.[8][9] Broken rice is also used to make starch which is used as laundry starch and in foods, cosmetics and textile manufacture.[10]
Broken rice is consumed as part of local cuisine in West Africa, Thailand and elsewhere in South East Asia, where the broken varieties are often less expensive.[11] so are preferred by poorer consumers.[12][13][14][15] In Vietnam Cơm tấm (literally "broken rice") is a popular rice dish with pork.