Rice production (Oryza sativa L.) generates a large amount of by-products, such as broken rice, which represents 8–14% of the grain’s weight. Broken rice, composed of approximately 90% starch, consists of cracked or defective grains that are functionally similar to whole rice but are undesirable for human consumption due to their lack of visual appeal. Therefore, this study aims to produce broken rice flour (BRF) and characterize its thermogravimetric properties. The broken rice was purchased in Belo Horizonte, Minas Gerais, Brazil. It was washed, sanitized with sodium hypochlorite at a concentration of 200 mg·L⁻¹ for 15 minutes, dehydrated in an oven at 70 °C ± 2 °C for 36 hours, ground using a knife mill, sieved through an 80-mesh screen, and stored in polyethylene bags at 25 °C ± 2 °C. For the thermogravimetric analysis (TGA), 20 mg of BRF was placed in an aluminum crucible under a nitrogen atmosphere with a flow rate of 50 mL·min⁻¹ and a heating rate of 15 °C·min⁻¹ up to a final temperature of 600 °C. The TGA of BRF showed a thermal degradation process in three stages within the temperature range of 40 to 600 °C. The first stage, from 40 to 260 °C, corresponds to the dehydration process, characterized by water loss through evaporation. The second stage, from 260 to 340 °C, occurred due to the breakdown of C–H, C–O, and C–C bonds, attributed to the decomposition of starch, cellulose, and lignin. The third stage, from 340 to 600 °C, was caused by the carbonization of the materials. BRF exhibited thermal stability up to approximately 280 °C, highlighting its potential as a versatile raw material for both the food industry and materials science. Thus, BRF becomes a viable alternative for the development of new products and biopolymers, adding value and meeting the growing demand for sustainable products.