Broken rice

[5][6] African rice, Oryza glaberrima, has more brittle grains, and breakage is higher.

The broken varieties are often less expensive,[9][10][11][12][13] 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.

Thieboudienne is a popular dish in west Africa often made with broken rice.

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.

For example, broken rice can be used by the pet food industry, and for livestock feeding and aquaculture.