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.
Left, broken or Mali rice; right, long-grain rice. The former is popular in Senegal, where it is used interchangeably with couscous
An upma dish of broken rice cooked with onions, chilli and ginger, and served with coconut chutney, from India
Cơm tấm (literally "broken rice") with a lemongrass pork chop, from Vietnam.
A thieboudienne from Mauritania, with tomato broken rice, fish, and vegetables.
Brown rice is a whole grain rice with the inedible outer hull removed. This kind of rice sheds its outer hull or husk but the bran and germ layer remain on, constituting the brown or tan colour of rice. White rice is the same grain without the hull, the bran layer, and the cereal germ. Red rice, gold rice, and black rice are all whole rices with differently pigmented outer layers.
Brown rice
African rice in its inedible husk (seed rice, will sprout)
The same rice, husked (whole brown rice) (colour varies by variety)
The same rice, with almost all bran and germ removed to make white rice
