Do not be alarmed by the name of broken rice. Though cracked, these little nibbles, also referred to brewers’ rice, are nutritious and good to be consumed. They are those bits of grains which are split either at the time of harvesting or during the milling process. More on the variant…
Setting it apart
Broken rice has a long history. Due to the changed measurement, appearance and size, it has a different, softer feel to it when compared to unbroken rice. If from a rice husker (an agrarian machine that removes chaff from grain), it will be wholegrain brown rice, and if from a gristmill, it could be white.
Around the world
The grain easily absorbs flavours making it a popular staple in Thailand and South East 
Asian cuisines. In fact, there is a Vietnamese dish staple cooked with pork called ‘Cơm tấm’ which translates to broken rice. The variant is also used in the West Africa dish Thieboudienne. In Bangladesh, this variety is often tempered and eaten as a side dish called khood.
Characteristics of the rice
The broken kernels have a distinct mouth-feel and soak in more water than whole kernels. It cooks differently and boasts of a nutty taste. The cooking water gets frothy and the rice texture more appetising. Therefore, this variant is used regularly to prepare rice kanji, starch (laundry starch), cosmetics or other industrial products (bolt manufacture). Low non-starch polysaccharides, this staple is 80% starch.
Nutritional facts
Broken rice is separated after the polishing process. It is rich in carbohydrates, providing the required energy for the day. However, as the GI index is high, all those on a specific diet should take care when consuming it. Those looking for a low GI index can opt for red matta rice.
Low in fat and fibre but high in calories, broken rice is easy to use, palatable to taste and makes for a nourishing feed. Although lower in protein, this variant is rich in lysine and has amino acerbic that is good for digestion. It cooks faster so uses less fuel which translates into making it an ‘economical staple’. It is no wonder then that this inexpensive staple is commonly used to make animal fodder, prepare food for pets, calf, chicks, livestock, and young of animals. It is used for all types of farm animals. Broken rice is also the rice of choice for aqua farming. Easy and quick to cook it can be acclimated to accomplish rice porridges.
Based on 50 gms:
| Calories | 208 | Sodium | 1 mg |
| Total Fat | 0 g | Potassium | 0 mg |
| Saturated | 0 g | Total Carbs | 40 g |
| Polyunsaturated | 0 g | Dietary Fiber | 0 g |
| Monounsaturated | 0 g | Sugars | 0 g |
| Trans | 0 g | Protein | 3 g |
| Cholesterol | 0 mg | ||
| Vitamin A | 0% | Calcium | 0% |
| Vitamin C | 0% | Iron | 0% |
*Percent daily values are based on a 2000 calorie diet. Your daily values would depend on your calorie needs.
Source: myfitnesspal.com
Dishes with broken rice
The chef would recommend the application of brewed angle to add a pungent, edgy taste to the dish. Below are some of the delicacies that can be cooked:
| Broken Rice Pulao |
| Com Tam (Vietnamese dish) |
| Savoury Broken Rice Porridge (Thai dish) |
| Sweet Broken Rice Porridge (Thai dish) |
| Fried Rice Balls (Italian dish) |
| Rice kanji |
| Rice wine |
| Baby foods and Cereals |
| Home-made rice flour |
Cooking time and method
| BROKEN RICE | PAN COOKING |
| Quantity | 1 cup |
| Water | 1 cup |
| A ratio of rice and water | 1:1 |
| Heat | Medium flame |
| Result | Perfectly cooked rice |
Broken rice is perhaps just a misnomer. Therefore, though it is ‘broken’, it is still a forerunner among rice staples.
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