Broken rice

Broken rice is a grade of rice consisting of grains broken in the milling process. It is a byproduct of rice milling and has a similar nutritional content to intact rice, but has a different, softer texture and quicker cooking time.

History

Broken rice is believed to have originated in Southeast Asia, where rice is a staple food. It was traditionally considered inferior and often given to the poor or used as animal feed. However, it has gained popularity in recent years due to its unique texture and flavor.

Production

During the milling process, some rice grains get broken. These broken grains are separated from the whole grains through a series of sieves. The percentage of broken rice is usually used as a criterion for the quality of milled rice. The higher the percentage of broken rice, the lower the quality of the rice.

Uses

Broken rice is used in a variety of dishes across different cultures. In Vietnam, it is used in a popular dish called com tam, which translates to "broken rice". In West Africa, it is often used in dishes like jollof rice. It is also used in brewing certain types of beer and sake.

Nutritional Value

Broken rice has a similar nutritional value to unbroken rice, providing carbohydrates, protein, and a small amount of fat. It is also a good source of vitamins and minerals, including vitamin B1, vitamin B3, and iron.

See Also

• Rice
• Rice milling
• Com tam
• Jollof rice