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Before you jump to Sweet brown beaten rice (Brown poha) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

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To see results, it is definitely not a necessity to drastically modify your eating habits. Even more crucial than totally modifying your diet is just substituting healthy eating choices whenever possible. In time, you will probably discover that you will eat more and more healthy food as your taste buds get used to the change. As you stick to your habit of eating healthier foods, you will see that you won’t want to eat the old diet.

As you can see, it’s not hard to begin integrating healthy eating into your life.

We hope you got benefit from reading it, now let’s go back to sweet brown beaten rice (brown poha) recipe. You can have sweet brown beaten rice (brown poha) using 5 ingredients and 3 steps. Here is how you do it.

The ingredients needed to cook Sweet brown beaten rice (Brown poha):

1. You need brown beaten rice (poha)
2. Take grated gud (jagery)
3. Get sugar
4. Take Oil for frying poha
5. Use Broken kaju & kismish for garnishing

Instructions to make Sweet brown beaten rice (Brown poha):

1. First sufficient oil in a small kadai, fry poha in small small amount. So that all the grains should be fluff. Keep asidey fried poha.
2. Take another bowl with water for making sweet syrup with gud and sugar. Put grated gud & sugar for dissolve in the water. Not too much liquid. Make thick consistency.
3. Take a big bowl arrange poha pour syrup over the poha. Mix thoroughly.as every grains should coat with sweet syrup. Garnish with broken kaju & kismish.

This is why it's also called "brown glutinous rice", because It tastes chewy and earthy when cooked, and is great for mixing with other grains to make traditional Korean multigrain rice. Sweet rice: Almost translucent when it is cooked, this very sticky rice is traditionally used to make sushi and mochi. Jasmine: A soft-textured long grain aromatic rice that is available in both brown and white varieties. Bhutanese red rice: Grown in the Himalayas, this red colored rice has a nutty, earthy taste. Brown rice has antioxidants, higher fiber content and nutrients that boosts the immune system than white rice.

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