BERAS

aurorae

Assalamualaikum wrt,

sapa tahu cara masak nasi yg betul gunakan beras perang?   Saya dah tersilap, beli beras perang, lepas tu campur beras putih.   Masak nasi macam biasa.

Pastu nasi saya masak  bertompok-tompok,   kalau beras putih elok macam biasa, tapi yg beras perang, macam nasi lemak yg terlebih santan.

Beras perang tu banyak kanji ke?   bukan beras tu yg sepatutnya elok untuk kesihatan?

Sapa yg ada pengalaman tolongle saya.

[ Last edited by  Kacip_Fatimah at 3-8-2006 05:12 PM ]

tunteja78

teja mmg guna beras perang..so far mmg tak penah lg campur ngan beras biasa..beras ni bila masak mmg cm pecah2 skit..so kl masak ngan beras biasa mmg la jdk cm yg aurorae ckp tuh..

yang saya tau, beras perang tu ada lapisan yang kaya serat. bila lapisan tu dah dibuang, jadik la beras putih. so kalau ikut fahaman saya, kandungan kanji kedua2 jenis beras ni sama je, cuma beras perang lebih banyak khasiat la gitu, serat lebih tinggi.. macam roti putih dengan roti yang coklat tu la. roti putih tu cantik gebu je. roti yang coklat tu kesat dan bertompok2. tapi mahal lagi roti yang buruk rupanya tu.. hehe..

orang diet elok makan beras perang. memang digalakkan. cuma mahal sket lah.

mak saya citer zaman dia dulu memang makan beras campur2 ni ada perang ada putih. zaman tu pakai lesung yang hentak pakai kaki tu. so campur2 la beras tu. dia kata memang lepas dimasak, rupa nya merah-merah sket, tak berapa lawa. tapi lagi sedap dari makan beras putih saja, baunya wangi. my mom la kata. saya pun tak pernah makan.. :bgrin: dan dia kata lagi, dia masak beras tu macam biasa je.

[ Last edited by ezinett at 28-3-2006 02:33 PM ]

ehem_ehem79

ehem pun ada beli ... tapi tak reti nak masak ...
sooo dok bersimpan jerkk beras tue ..

aurorae

Originally posted by tunteja78 at 28-3-2006 01:00 PM
teja mmg guna beras perang..so far mmg tak penah lg campur ngan beras biasa..beras ni bila masak mmg cm pecah2 skit..so kl masak ngan beras biasa mmg la jdk cm yg aurorae ckp tuh..

Semalam saya masak kurangkan air, lebihkan masa warm, beras biasa still ok, tapi beras perang bahagian dalam masak, bahagian luar (serat agaknya)  masih liat lagi.  Tak boleh nak asing dah, sebab masa beli terus campurkan, apa ke jadahnya!!!  Konon nak jimat, sebab beras putih masih banyak lagi.

Takpelah, saya akan cuba lagi sampai dapat terbaik.  Lepas habis stok  beras putih ni, nak 100% beras perang.

Emm, teja beli beras perang ada jual pek besar ke?   Yang saya jumpa kat kedai semuanya pek kecil macam untuk makan seorang seminggu sekali.

tunteja78

Originally posted by aurorae at 29-3-2006 10:50 AM

Emm, teja beli beras perang ada jual pek besar ke?   Yang saya jumpa kat kedai semuanya pek kecil macam untuk makan seorang seminggu sekali.

teja beli yg pek kecik..tak penah lg tgk yg pek besau..tu pon sebulan baru abis..sbb masak jarang2..teja guna somakhenei..SIL guna somaly..

[ Last edited by tunteja78 at 29-3-2006 01:05 PM ]

Originally posted by tunteja78 at 29-3-2006 01:03 PM

teja beli yg pek kecik..tak penah lg tgk yg pek besau..tu pon sebulan baru abis..sbb masak jarang2..teja guna somakhenei..SIL guna somaly..

beras perang tu memang pek kecik je. takde rasanya yang besar-besar ni. permintaan kurang kot. ramai prefer beras biasa. macam kat sini nak beli roti gardenia breakthru pun kena pegi bandar. kedai2 dekat rumah takde jual, apek kedai tu cakap orang tak beli sangat menda-menda yang banyak khasiat dan mahal ni.

Kak melur dah cuba buat nasi dagang guna beras perang ni... memang sedap... aroma beras ni pun menusuk kalbu masa time tanak nasi tu...

memang betul... beras perang ni selalu dijual dalam pek kecil je...

cube tengok website ni.. kot la bleh membantu..

http://pure-research.net/organic/recipes/rice.html



Pressure Cooked Brown Rice
Organic Short Grain Brown Rice is best when its pressure cooked - the flavor, texture, and nutritional content is exquisite... If you don't have a pressure cooker, boiling will work fine, but will never achieve the same finished product (most people who don't like brown rice as much as white rice have probably only tried boiled brown rice)... This recipe makes enough rice for a few days or a big meal - brown rice is great leftover, as you can have it for breakfast (rice and raisins or rice rolls), lunch, dinner, or desert the next day, using any number of great recipes...

-3 cups organic short grain brown rice
-4 1/2 cups water (the better the water the better the rice will be)
-1/2 tsp. pure sea salt

Wash and rinse rice well by placing the rice in the pot, filling it half way with water, and gently swishing the rice around with your hand to remove any debris... Drain into a strainer, then repeat the wash and rinse another 2 times (or more if needed)... Place the rice back in the pot and add the 4 1/2 cups of water and the sea salt... Swish it around gently with your hand, and make sure the rice is evenly distributed... Cover the pot with its lid and turn heat to high* in order to bring it to pressure... When it is up to pressure, turn heat to low and place a flame deflector on the grate, and the pot on the deflector, to keep it the rice from burning... You should have a nice even pressure going for 40 minutes... When done, remove pot from heat, and let the pressure come down slowly, by itself - this ensures the best flavor and even texture, as the steam hydrates any too-toasted rice that might be on the bottom... When pressure is completely down, remove the lid and scoop out the rice with a wood or bamboo rice paddle... Enjoy!!

* A gas stove is preferable to an electric stove in all cases, but if you have an electric stove, pressure cooking is the best way to retain nutrients despite the negative effects of cooking with electric...

Boiled Brown Rice
To boil rice, use the same rinse and drain procedure above, and adjust the amount of rice and water to fit whatever pot size you are using - for boiling it is generally 2 cups of water to 1 cup of rice, plus 1/4 tsp. sea salt... After rinsing/draining, return rice to the pot and add the water and salt - again making sure the rice is even... Bring it to a full boil, then cover and reduce heat to low... Cook for 40 minutes, remove from heat, and let it settle for another 10 minutes or so with the lid still on...

Boiled White Basmati Rice

Wash rice well - the ratio for white basmati rice is 1 to 1 1/2 (for example - 1 1/2 cups of water to 1 cup of rice)... Add 1/8 tsp. sea salt & bring to a boil... Turn heat to low, cover pot, and let simmer for 20 minutes... Remove from heat and let sit for 10 minutes before removing the lid, stir with a rice paddle to blend above/below rice energies... ENJOY + + +





kat website ni plak..
http://www.vegetarianorganiclife.com/26.htm

Brown Rice Pilaf (vegan)
Serves 8

This is a basic rice dish that can go with many dishes including the pinto beans soup recipe on last week抯 issue. Though this is a simple recipe, it is very tasty and can be used not only as side dish but also in recipes that call for cooked rice. It can also be made simply plain or with more vegetables, baked tofu cubes, beans and nuts for a complete one dish meal.

Preparation time: 3 minutes Cooking time: 40 minutes

Get ingredients ready (use organic ingredients if possible)
1 tablespoon safflower or canola oil
1 fresh garlic clove, crushed or pressed
? small onion peeled and finely chopped
1 cup Basmati brown rice
2 cups vegetable broth or stock
1 cup water
1 cup fresh corn kernels (or frozen)
1 cup frozen peas
Sea salt and freshly ground pepper

In a large pot heat oil over low heat. Add garlic and onions to oil saut閕ng over medium heat for 5 minutes stirring constantly. Add rice and saut

EtchedGlass

mula2 dulu abah ada try beli beras perang SOMALY...tp bila makan mmg cepat muak...jenuh nak abihkan....

baru ni beli lagi pek 5kg..brand lain...tp ckp kat mak kalo nak masak campur ngan beras biasa sket....ok lah sket bila mkn tu kan...
xlah x lalu nk mkn org lain...

aurorae

Dah dapat trial and error cara masak nasi beras perang.

Air kurangkan sikit dari masak beras biasa, tapi masa hangatkan kena lama sikit.  Aku dapat secara tak sengaja bila panaskan nasi siang untuk makan malam.  Nasi yang luarnya liat masa siang tadi, dah jadi ok bila dipanaskan semula.   Nasi di dalamnya pun tak pecah.  Bentuk pun masih maintain macam bentuk asal.

Sifat dia ada sikit macam beras pulut, kena kurang air.  Kalau kukus lagi bagus agaknya, aku belum cuba lagi.

Nasi ni tak boleh air banyak, sebab nanti nasi kat dalam dah pecah-pecah dan kembang sebelum sempat bahagian perang kat luar tu masak.   Aku bayangkan macam pop corn, kulit luar masih keras, isi dalam dah masak, so apa lagi terus pecahlah.  Tu yang nampak mushy dan tak selera mata memandang apa lagi mulut menelan.

buncis

ape jenis beras yg korang suka beli

bunc buat masa ni suka brand jasmine.kekadang tu try gak yg cap rambutan

white pearl

samala.. kita pun suka beras jasmine super 5 tuh.. senang nak masaknya.. sebab dah tau sukatan air.. mmg takkan lembik atau keras...

pernah cuba beras sakura sebab MIL sibuk suruh beli beras tuh... tapi mmg tiap kali masak lembik.. jenuh nak adjust sukatan air..

so, skang ni setia ngan jasmine...

sunquick

sunquick guna beras cap REBANA. tak tau nape sebab dari dulu mak sunquick suka brand ni.

ayanghanie

saya suka Bird Of Paradise AAA
Hubby kta tak moh tukar yg lain..tak sedap

Lily_Savage

lily suka beras siam..yg dlm guni tu..ehehe

ayanghanie

beras tu mmg sedap lily..tp klau dok kat kl ni
mana nak cari..

cguct1970

Ct prefer Faiza Herba Ponny Taj Mahal..ramai kata x sedap , sebab dia lkess kanji, tapi itu yang bagus..dah 5 tahun makan..berat badan yang comel ni maintain je..lagi satu , untuk kesihatann..ingat sorang selebriti barat cakap apa yang sedap itu akan merosakkan diri..

shidaaziz

Dulu dah ada topik ni. tapi admin dah buat pembersihan. sayangnya :cry:

shida suka beras wangi. cap sakura rasanya.

xette

kat umah wa ni...sekali beli...ada 2 jenis beras

1. beras tempatan - yg cap rambutan tu
2. beras jepun - tak ingat cap apa..tapi ada gambo sinchan tu..