Characteristics and Usage of Broken rice
- A grain of broken rice gives a low fiber texture and low nutrient level.
- Broken Rice retains a high energy content and chewy texture.
- Broken rice tends to get mushy during cooking and makes a poor quality table rice.
- There are different sizes of broken kernels. With long grain rice, brokens are often separated into different sizes. From largest to small they are called: second heads, screenings, and brewers.
- It is normally used in animal feeding. The dog food industry uses the majority of the broken rice in the US.
- It is also used in other food & beverage processing, such as beer brewing and flour processing. The beer industry in US still takes some of the higher quality second heads. The rice flour industry is growing in some countries and tends to use the higher quality sorted second heads and screenings.
- Broken rice can be of soft cooking and firm cooking, specify when you shop for it.
- Cooking broken rice need the same amount as its head rice counter part, weight by weight.
- It is used for cooking shima and soft porridge.
