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Paddy Rice or Rough Rice
Brown Rice
Milled Rice
Broken Rice
Rice Bran and Stabilized Rice Bran
Organic Rice
Parboiled Rice
Instant Rice
IQF Rice
Broken Rice
The kernel of rice can become cracked in the field, during the drying process, or during the milling process. Cracks are usually caused by moisture migrating too quickly within the kernel (drying too fast, or moisture being added back to a dry kernel). Often these cracks cause the kernels to break during milling and so broken rice is generated. The percentage of broken kernels (relative to total milled rice) generated during milling usually ranges from 12% to 24% in the U.S. Most brokens are removed during the milling process to less than 4% in order to give the consumer a high quality rice. 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 in the south brokens are often separated into different sizes. From largest to small they are called; second heads, screenings, and brewers. In California, where the kernel is smaller to begin with, the brokens kernels are only separated into second heads and brewers.
In the past most broken rice in the U.S. went to the beer industry. Today, most of the rice going into beer is now whole kernel. The dog food industry uses the majority of the broken rice. They tend to start with the lower quality brewers rice and then move into the more expensive screenings and second heads as needed. The rice flour industry is growing and tends to use the higher quality sorted second heads and screenings. The beer industry still takes some of the higher quality second heads. Some brokens are now being exported to Japan out of California.
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