Broken rice (non-basmati)

Description

Broken rice refers to grains that have been broken during the milling process. It can also occur during harvest, transport. It is as nutritious as the equivalent quantity of unbroken rice.

Here are some key points about broken rice:

Origin and Names:

• Traditionally, broken rice is called Cơm Tấm in Vietnam, where it originated.
• In South Carolina, it’s known as rice grist or middlins.
• In Bangladesh, it’s called khood.

Nutrition:

• Broken rice is not defective; it’s just fragmented.
• It’s as nutritious as the equivalent quantity of unbroken rice.
• If all the germ and bran remain, it’s as nutritious as brown rice; if none remains, it’s as nutritious as white rice.

Texture and Cooking:

• Due to its different size and shape, broken rice has a softer texture than unbroken rice.
• It absorbs flavors more easily and cooks faster, using less fuel.
• It’s commonly used in rice porridges and congees.

Culinary Uses:

Broken rice is part of local cuisine in West Africa, Thailand, Bangladesh, and Southeast Asia.
In Vietnam, cơm tấm is a popular dish made with broken rice and served with various toppings.
It’s often preferred by poorer consumers and is also eaten by choice.