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How To Make Vietnamese Broken Rice (Cơm Tấm) from Regular Rice

written by Marvellina Published: September 17, 2023
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This post may contain affiliate links. Please read our disclosure policy.

This tutorial is to show you how to easily make Vietnamese broken rice using regular white rice grains and also how to cook broken rice that goes with so many Vietnamese dishes.

How To Make Vietnamese Broken Rice (Cơm Tấm) from Regular Rice

What is Cơm Tấm?

Cơm Tấm, which translates to “broken rice,” has a fascinating history that traces its roots to the southern region of Vietnam, particularly Ho Chi Minh City (formerly Saigon). During the French colonial period, the Vietnamese rice fields were often cultivated with a variety of rice known as “gạo tấm.” These rice grains were shorter and thicker than the traditional long-grain rice varieties. Due to their small and broken nature, these rice grains were deemed unfit for export, and hence, they were mostly reserved for local consumption. This led to the creation of a unique culinary tradition centered around broken rice, which eventually gave birth to Cơm Tấm.

How is it different from regular long-grain white rice?

The texture of broken rice (Cơm Tấm) after cooking is unique and different from long-grain rice varieties. Broken rice grains are shorter and thicker than regular rice grains, which gives them a distinctive texture.

When cooked, broken rice becomes tender and slightly chewy. The grains tend to stick together a bit more than long-grain rice, which can create a denser and more compact texture. It’s almost like sticky rice, but not as sticky. This texture makes it great for absorbing the flavors of sauces, marinades, and toppings, which is one of the reasons why broken rice is so popular in dishes like Cơm Tấm.

How To Make Vietnamese Broken Rice (Cơm Tấm) from Regular Rice
How To Make Vietnamese Broken Rice (Cơm Tấm) from Regular Rice

How To Make Vietnamese Broken Rice (Cơm Tấm) from Regular Rice

Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Servings 3 cups cooked rice
5 from 1 review
REVIEW & RATE PRINT

Ingredients

  • 1 cup long-grain white rice or more if you want to make more

For cooking the rice: (1:1 ratio between the rice and water)

  • 1 cup water
  • ¼ tsp salt optional

Instructions
 

Wash the rice:

  • Rinse the rice in several changes of water until the water runs clear
  • Use a large stainless steel strainer to drain off the water completely. Using a strainer is very effective to make sure no more water collects in between as this will affect the end result with your rice being too soft and mushy

Transfer to a food processor or a blender:

  • I use a food processor because my blender is a powerful high-speed blender and I'm afraid it will turn the rice into a paste LOL!
  • Transfer the washed rice grains into a food processor. Give it a few pulses to break the rice grains. We just want to break the rice grains, not turning it into a paste. Most of the rice grains should be broken and because the grains are broken, some starch comes out.
  • The broken rice is pretty much ready to be used

How to cook broken rice in a rice cooker:

  • Scoop all the broken rice grains (including all the starch) into the inner pot of the rice cooker. Add water. I use 1:1 ratio, 1 cup of rice with 1 cup of water. You can add some salt if you want.
  • I use a white rice setting available on my rice cooker. Use anything similar in your rice cooker and let it cook until it's done
  • Wait 10 minutes after it's done cooking. Use a rice paddle to gently fluff the rice. The rice should have a consistency that is fluffy and slightly sticky. The rice is ready to be served

How to store broken rice:

  • Let the rice cool down completely at room temperature. Transfer to an air-tight container and keep it in the fridge for up to one week

How to reheat the rice:

  • I usually steam it in a steamer for 5 minutes or until warm through
  • You can also reheat in the microwave. Simply add about 1 teaspoon of water/cup of rice, to the rice. Cover it with another plate or moist paper towel to create that “steaming” effect and microwave on high for about 1 minute or maybe less, you will have to experiment with the time

RECOMMEDED TOOLS

Rice Cooker

*Nutrition facts are just estimates and calculated using online tools*

Nutrition Facts
How To Make Vietnamese Broken Rice (Cơm Tấm) from Regular Rice
Serving Size
 
1 serving
Amount per Serving
Calories
228
% Daily Value*
Fat
 
0.4
g
1
%
Saturated Fat
 
0.1
g
1
%
Polyunsaturated Fat
 
0.1
g
Monounsaturated Fat
 
0.1
g
Sodium
 
204
mg
9
%
Potassium
 
72
mg
2
%
Carbohydrates
 
50
g
17
%
Fiber
 
1
g
4
%
Sugar
 
0.1
g
0
%
Protein
 
4
g
8
%
Calcium
 
20
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I’d love to see your photos/videos on Instagram

How to make Vietnamese broken rice (com tam) using regular long-grain white rice

1. Rinse the rice in several changes of water until the water runs clear. Use a large stainless steel strainer to drain off the water completely. Using a strainer is very effective to make sure no more water collects in between as this will affect the end result with your rice being too soft and mushy

2. I use a food processor because my blender is a powerful high-speed blender and I’m afraid it will turn the rice into a paste LOL! Transfer the washed rice grains into a food processor. Give it a few pulses to break the rice grains. We just want to break the rice grains, not turning them into a paste. Most of the rice grains should be broken and because the grains are broken, some starch comes out. The broken rice is pretty much ready to be used

How to cook Vietnamese broken rice (com tam) in a rice cooker

1. Scoop all the broken rice grains (including all the starch) into the inner pot of the rice cooker.

2. Add water. I use 1:1 ratio, 1 cup of rice with 1 cup of water. You can add some salt if you want.

3. I use a white rice setting available on my rice cooker. Use anything similar in your rice cooker and let it cook until it’s done. Wait 10 minutes after it’s done cooking. Use a rice paddle to gently fluff the rice. The rice should have a consistency that is fluffy and slightly sticky. The rice is ready to be served

Did you make this Vietnamese broken rice /com tam recipe?

I love it when you guys snap a photo and tag it to show me what you’ve made. Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!

How To Make Vietnamese Broken Rice (Cơm Tấm) from Regular Rice
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