Broken rice refers to rice grains that have been fragmented or broken during the milling process. It is a byproduct of the rice milling industry and is separated from the whole rice grains during the cleaning and polishing stages.

Here are some characteristics and properties of broken rice:

1. Appearance: Broken rice grains are shorter and chipped compared to whole rice grains. They vary in size and shape, with some broken pieces being relatively small and others being larger fragments.

2. Texture: Broken rice has a slightly different texture compared to whole rice. It tends to be slightly softer and more tender when cooked, as the broken grains absorb water more easily.

3. Cooking versatility: Broken rice can be cooked in a similar manner to whole rice. It absorbs flavors well and can be boiled, simmered, or steamed to achieve the desired texture.

4. Usage: Broken rice is commonly used in various dishes and preparations. It is often used in the production of rice flour, rice noodles, and rice snacks. In some cuisines, broken rice is preferred for dishes like congee, rice pudding, or fried rice.

5. Lower cost: Broken rice is generally less expensive than whole rice due to its lower market value. This makes it an economical option in regions where it is available.

6. Nutritional value: Broken rice retains similar nutritional qualities as whole rice. It is a good source of carbohydrates, fiber, and some essential minerals, such as iron and magnesium. The nutritional composition may vary slightly depending on the specific variety and extent of the broken grains.

7. Absorption and cooking time: Due to its smaller size and broken nature, broken rice tends to absorb water more quickly and may require a shorter cooking time compared to whole rice.

Although broken rice may not have the same aesthetic appeal as whole rice, it still serves as a versatile ingredient in various cuisines and culinary applications.