Broken rice is a type of rice that consists of fragmented grains separated during the milling process, which are shorter than the intact grains of white rice. Despite being broken, it has the same chemical composition as regular white rice, particularly being rich in carbohydrates, making it an energetic food. Broken rice is often a byproduct of the milling process and is separated after the polishing phase. The length of the broken fragments does not exceed three-quarters of the whole grain, and these small pieces are considered to be damaged during processing. Broken rice has the same nutritional content as whole rice but is more affordable and used in various culinary applications, such as in soups, porridge, or as a side dish. It is categorized as partially polished, meaning it retains some of the natural surface of the rice grain, but is still processed enough to have a smoother appearance compared to unpolished rice. This variety of rice is commonly packaged loose and has a shelf life of 12 months when stored properly in cool and dry conditions. It is typically available in white color and is graded as "A" quality, indicating a good standard of product. Broken rice is a popular choice for various cooking methods due to its versatility and cost-effectiveness. Its slightly damaged nature does not affect its use in many rice-based dishes, offering an affordable alternative to whole grain varieties like basmati or long-grain rice.