Broken rice
Broken rice is fragments of rice grains, broken in the field, during drying, during transport, or during milling. Mechanical separators are used to separate the broken grains from the whole grains and sort them by size. Broken rice is fragmented, not defective, so there is nothing wrong with it. It is as nutritious as the equivalent quantity of unbroken rice (i.e. if all the germ and bran remains, it is as nutritious as brown rice; if none remains, it is only as nutritious as white rice). Broken rice has a long history; Ibn Baṭṭūṭa mentions rice couscous in the area of Mali in 1350, presumably made of African rice. Milling
Broken rice from a rice huller will be brown whole grain; broken rice from a gristmill may be white. 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. African rice, Oryza glaberrima, has more brittle grains, and breakage is higher. Human consumption

Due to the different size and shape of the grains, broken rice has a different, softer texture from "unbroken" rice, and absorbs flavours more easily. It cooks faster, using less fuel, and can be used to make rice porridges and congees, which need long cooking times. The broken varieties are often less expensive, 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,  (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  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. Industrial uses
Very small broken rice is called brewers' rice, as brewers have traditionally used it, 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. Broken rice is also used to make starch which is used as laundry starch and in foods, cosmetics and textile manufacture. References

Rice varieties
Staple foods
Indian cuisine
Senegalese cuisine
Mauritanian cuisine
Nigerien cuisine
Vietnamese cuisine
Southeast Asian cuisine