Editing Broken rice

{{Short description|Fragments of rice grains}}

'''Broken rice''' is fragments of rice grains, broken in the field, during drying, during transport, or during milling.<ref name=long>{{cite web|url=http://www.sagevfoods.com/MainPages/Rice101/Types.htm|title=SAGE V FOODS, LLC. Types of rice|accessdate=8 June 2018|archive-url=https://web.archive.org/web/20130321024034/http://www.sagevfoods.com/MainPages/Rice101/Types.htm|archive-date=21 March 2013|url-status=dead}}</ref> Mechanical separators are used to separate the broken grains from the whole grains and sort them by size.<ref>[http://www.alibaba.com/trade/search?SearchText=broken+rice+separator&Country=&CatId=0&IndexArea=product_en&ssk=y www.alibaba.com merchant database] retrieved 2009-09-26</ref>

Broken rice is fragmented, not defective, so there is nothing wrong with it.<ref name=AR2002>{{cite web|url=http://www.ars.usda.gov/is/AR/archive/may02/rice0502.htm|title=USDA ARS Online Magazine Vol. 50, No. 5|website=www.ars.usda.gov|accessdate=8 June 2018}}</ref> It is as nutritious as the equivalent quantity of unbroken rice (i.e. if all the [[rice germ|germ]] and [[rice bran|bran]] remains, it is as nutritious as [[brown rice]]; if none remains, it is as nutritious as [[white rice]]).

Broken rice has a long history; [[Ibn Baṭṭūṭa]] mentions rice [[couscous]] in the area of [[Mali]] in 1350,<ref>{{Citation|last1=El-Namaky|first1=R. A.|title=Hybrid rice in Africa: challenges and prospects.|work=Realizing Africa's rice promise|pages=173–178|publisher=CABI|isbn=978-1-84593-812-3|last2=Demont|first2=M.|year=2013|doi=10.1079/9781845938123.0173}}</ref> presumably made of [[African rice]].

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}}

{{More citations needed|section|date=July 2021}}

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}} 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.

Very small broken rice is called [[brewers' rice]], as [[brewer]]s have traditionally used it,<ref name=long /><ref name=AR2002 /><ref>Texas Monthly April 1975 - Page 110 Uncle Ben "Of the 70 pounds of milled white rice, only about 55 pounds can be counted upon to ...... The other fifteen pounds of broken rice are shunted aside by a "sifting" machine and sold to the export market or to brewers. In the final step before packaging, Uncle ..."</ref><ref>{{cite web|url=http://www.ars.usda.gov/Main/docs.htm?docid=18769|title="Life as a Grain of Rice", USDA Ag. Research Service|accessdate=8 June 2018|archive-url=https://web.archive.org/web/20131220090759/http://www.ars.usda.gov/Main/docs.htm?docid=18769|archive-date=20 December 2013|url-status=dead}}</ref> although it is also sold to other users. For example, broken rice can be used by the pet food industry, and for livestock feeding and aquaculture.<ref>Heuzé V., Thiollet H., Tran G., Edouard N., Lessire M., Lebas F., 2018. Broken rice and polished rice. Feedipedia, a programme by INRA, CIRAD, AFZ and FAO. https://www.feedipedia.org/node/748</ref> Broken rice is also used to make [[starch]] which is used as laundry starch and in foods, cosmetics and textile manufacture.<ref>Martin Brink, G. Belay ''Cereals and Pulses'' 2006 - Page 113 "Oryza sativa – planted about 800–900 AD, to West Africa. The final penetration of Oryza sativa into ... Starch made from broken rice is used as laundry starch and in foods, cosmetics and textile manufacture. Beers, wines and spirits are made ..."</ref>