Olam mill nigeria cheaper and affordable best quality bag's of rice for sales.. - Abaja-Ngwo
Tuesday, 23 March 2021
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Item details
City:
Abaja-Ngwo, Enugu
Offer type:
Sell
Price:
₦7,500
Item description
OLAM MILL NIGERIA
CHEAPER AND AFFORDABLE BEST QUALITY BAG'S OF RICE FOR SALES... CONTACT MARKETER on 07046459896 FOR MORE INFORMATION . PRICES BELOW▪PRICES OF 50KG per bags of rice below:
✅ROYAL UMBRELLA =9500
✅MILAN GOLD =8500
✅MAMA GOLD =9500
✅ROYAL STALLION =12,500
✅RISING SUN =11,200
✅MAMA AFRICA =12,500
✅ROYAL CROWN =11,300
✅ADE BRAZIL =10000
✅ELEPHANT GOLD =11,500
✅SUPER EAGLE =10500
✅TOMATO RICE =12500
✅CAPRICE =12500
✅ BIG BULL = #9500
✅MAMA PRIDE = #10500
✅ ELEPHANT PRIDE = 10500
✅ ANAMBRA RICE = #9000
✅ OLAM RICE = #10500
✅MILLED RICE = #10500
✅OFADA RICE = #10500
✅ FALCON RICE = #12500
✅ EBONYI RICE = #10500
✅MAMA HAPPY RICE = #8000
✅LABANA RICE = #7500
✅ LAKE RICE = #9500
--MAMA GOLD = #9500
etc. NOTE : THERE MIGHT BE A CHANGE IN PRICE BECAUSE OF MARKET INSTABILITY . "ONE THOUSAND NAIRA IS FOR DELIVERY FEE TO ANY STATE IN NIGERIA . "
serious serious buyers should contact. 07046459896 . FOR MORE INFORMATION. Thank you...Simmer the rice, salt, and oil. When the water is boiling, remove the lid from the pot. Stir in the remaining ingredients. Bring the water back to a gentle simmer over medium heat. Once the water is simmering again, put the lid on and turn the heat down to low. Continue cooking for 18 to 30 minutes, depending on the type of rice.[3]
White rice varieties will take around 18 minutes to cook.
Brown rice varieties will need closer to 30 minutes.
Don’t stir the rice or remove the lid until it’s time to check for doneness.
The rice is done when it’s firm but tender and not crunchy.Boil the water. Pour 2 cups (470 ml) or water into a medium saucepan. Put on a lid and bring the water to a boil over medium heat. Depending on the type of rice you're making, you may need to adjust the rice to water ratio. Per cup of rice (195 g), use the following water quantities:[2]
Use 2 cups (470 ml) of water for long-grain white rice, medium- or short-grain brown rice, and wild rice.
Use 1¾ cups of water (411 ml) for long-grain brown rice or jasmine rice.
Use 1½ cups of water (353 ml) for medium-grain white rice or basmati rice.
Use 1¼ cups of water (294 ml) for short-grain white rice.Place the rice in medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat four times, or until the water runs almost clear. Using a fine mesh strainer, drain the rice.In a medium pot, bring the water, butter, salt, and rice to a boil. Cover the pot with a tight fitting lid, then turn the heat down to a simmer and cook for 15 to 20 minutes, until all of the water is absorbed and the rice is tender. If the rice is still too firm, add a few more tablespoons of water and continue cooking for a few minutes more. Remove the pan from the heat and allow it to sit covered for 5 minutes. Fluff the rice with a fork and serve.Rice: this tutorial is written for long-grain white rice. Our go-to rice is Basmati rice, but Jasmine long-grain white rice will also work here. We prefer long-grain rice because it stays fluffy and the grains remain separate after cooking.
Rinsing: is required and we never skip this step. Rinsing wastes away loose, powdery starch that can stick to the grains while cooking, making it less sticky.
Soaking: basmati rice or white rice is not recommended unless you’re preparing it for pilaf, which is usually recommended. Long-grain white rice is naturally soft compared to brown rice and can result in mushy rice.
Freeze Rice: cool cooked rice to room temperature. Divide into freezer-safe zip lock bags, making sure there is as little air left as possible. Freeze (laying flat) for up to 3 months in the freezer. Reheat over low heat in a nonstick skillet with tablespoon of butter or oil if desired.
Smaller or Bigger Portion: 1 cup of uncooked rice will yield 3 cups of cooked rice. If you need more, you can easily double the recipe or scale down for smaller portion. Just keep in mind the rice to water 1:1.5 ratio (1 cup rice to 1 1/2 cups water). To double the recipe, use 2 cups of rice and 3 cups of water.
Broth: for flavored rice, you can substitute water with vegetable broth or chicken broth. ALWAYS rinse uncooked rice under cool water, no matter what type of rice or method you’re using. It washes away loose, powdery starch that can stick to the grains while cooking.This how-to tutorial is written for long-grain white rice. Our primary is Basmati rice, but Jasmine will also work here. We prefer long-grain because it stays fluffy and each grain is distinct after cooking. Both, basmati and jasmine rice deliver excellent results in all the dishes. Add rice, butter and salt. Simmer covered. Stir in the toasted rice into boiled water and cover the pot with lid. Bring back to a gentle simmer and reduce the heat to low. Cook until the water is absorbed, 13-15 minutes.(You should hear hissing while it’s cooking and it will get quiet once done). Stainless steel saucepans will cook rice faster (take a quick peek at 12 minsRice: this tutorial is written for long-grain white rice. Our go-to rice is Basmati rice, but Jasmine long-grain white rice will also work here. We prefer long-grain rice because it stays fluffy and the grains remain separate after cooking.
Rinsing: is required and we never skip this step. Rinsing wastes away loose, powdery starch that can stick to the grains while cooking, making it less sticky.
Soaking: basmati rice or white rice is not recommended unless you’re preparing it for pilaf, which is usually recommended. Long-grain white rice is naturally soft compared to brown rice and can result in mushy rice.
Freeze Rice: cool cooked rice to room temperature. Divide into freezer-safe zip lock bags, making sure there is as little air left as possible. Freeze (laying flat) for up to 3 months in the freezer. Reheat over low heat in a nonstick skillet with tablespoon of butter or oil if desired.
Smaller or Bigger Portion: 1 cup of uncooked rice will yield 3 cups of cooked rice. If you need more, you can easily double the recipe or scale down for smaller portion. Just keep in mind the rice to water 1:1.5 ratio (1 cup rice to 1 1/2 cups water). To double the recipe, use 2 cups of rice and 3 cups of water.
Broth: for flavored rice, you can substitute water with vegetable broth or chicken broth. Place the rice in medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat four times, or until the water runs almost clear. Using a fine mesh strainer, drain the rice.In a medium pot, bring the water, butter, salt, and rice to a boil. Cover the pot with a tight fitting lid, then turn the heat down to a simmer and cook for 15 to 20 minutes, until all of the water is absorbed and the rice is tender. If the rice is still too firm, add a few more tablespoons of water and continue cooking for a few minutes more. Remove the pan from the heat and allow it to sit covered for 5 minutes. Fluff the rice with a fork and serve.Place the rice in medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat four times, or until the water runs almost clear. Using a fine mesh strainer, drain the rice.
CHEAPER AND AFFORDABLE BEST QUALITY BAG'S OF RICE FOR SALES... CONTACT MARKETER on 07046459896 FOR MORE INFORMATION . PRICES BELOW▪PRICES OF 50KG per bags of rice below:
✅ROYAL UMBRELLA =9500
✅MILAN GOLD =8500
✅MAMA GOLD =9500
✅ROYAL STALLION =12,500
✅RISING SUN =11,200
✅MAMA AFRICA =12,500
✅ROYAL CROWN =11,300
✅ADE BRAZIL =10000
✅ELEPHANT GOLD =11,500
✅SUPER EAGLE =10500
✅TOMATO RICE =12500
✅CAPRICE =12500
✅ BIG BULL = #9500
✅MAMA PRIDE = #10500
✅ ELEPHANT PRIDE = 10500
✅ ANAMBRA RICE = #9000
✅ OLAM RICE = #10500
✅MILLED RICE = #10500
✅OFADA RICE = #10500
✅ FALCON RICE = #12500
✅ EBONYI RICE = #10500
✅MAMA HAPPY RICE = #8000
✅LABANA RICE = #7500
✅ LAKE RICE = #9500
--MAMA GOLD = #9500
etc. NOTE : THERE MIGHT BE A CHANGE IN PRICE BECAUSE OF MARKET INSTABILITY . "ONE THOUSAND NAIRA IS FOR DELIVERY FEE TO ANY STATE IN NIGERIA . "
serious serious buyers should contact. 07046459896 . FOR MORE INFORMATION. Thank you...Simmer the rice, salt, and oil. When the water is boiling, remove the lid from the pot. Stir in the remaining ingredients. Bring the water back to a gentle simmer over medium heat. Once the water is simmering again, put the lid on and turn the heat down to low. Continue cooking for 18 to 30 minutes, depending on the type of rice.[3]
White rice varieties will take around 18 minutes to cook.
Brown rice varieties will need closer to 30 minutes.
Don’t stir the rice or remove the lid until it’s time to check for doneness.
The rice is done when it’s firm but tender and not crunchy.Boil the water. Pour 2 cups (470 ml) or water into a medium saucepan. Put on a lid and bring the water to a boil over medium heat. Depending on the type of rice you're making, you may need to adjust the rice to water ratio. Per cup of rice (195 g), use the following water quantities:[2]
Use 2 cups (470 ml) of water for long-grain white rice, medium- or short-grain brown rice, and wild rice.
Use 1¾ cups of water (411 ml) for long-grain brown rice or jasmine rice.
Use 1½ cups of water (353 ml) for medium-grain white rice or basmati rice.
Use 1¼ cups of water (294 ml) for short-grain white rice.Place the rice in medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat four times, or until the water runs almost clear. Using a fine mesh strainer, drain the rice.In a medium pot, bring the water, butter, salt, and rice to a boil. Cover the pot with a tight fitting lid, then turn the heat down to a simmer and cook for 15 to 20 minutes, until all of the water is absorbed and the rice is tender. If the rice is still too firm, add a few more tablespoons of water and continue cooking for a few minutes more. Remove the pan from the heat and allow it to sit covered for 5 minutes. Fluff the rice with a fork and serve.Rice: this tutorial is written for long-grain white rice. Our go-to rice is Basmati rice, but Jasmine long-grain white rice will also work here. We prefer long-grain rice because it stays fluffy and the grains remain separate after cooking.
Rinsing: is required and we never skip this step. Rinsing wastes away loose, powdery starch that can stick to the grains while cooking, making it less sticky.
Soaking: basmati rice or white rice is not recommended unless you’re preparing it for pilaf, which is usually recommended. Long-grain white rice is naturally soft compared to brown rice and can result in mushy rice.
Freeze Rice: cool cooked rice to room temperature. Divide into freezer-safe zip lock bags, making sure there is as little air left as possible. Freeze (laying flat) for up to 3 months in the freezer. Reheat over low heat in a nonstick skillet with tablespoon of butter or oil if desired.
Smaller or Bigger Portion: 1 cup of uncooked rice will yield 3 cups of cooked rice. If you need more, you can easily double the recipe or scale down for smaller portion. Just keep in mind the rice to water 1:1.5 ratio (1 cup rice to 1 1/2 cups water). To double the recipe, use 2 cups of rice and 3 cups of water.
Broth: for flavored rice, you can substitute water with vegetable broth or chicken broth. ALWAYS rinse uncooked rice under cool water, no matter what type of rice or method you’re using. It washes away loose, powdery starch that can stick to the grains while cooking.This how-to tutorial is written for long-grain white rice. Our primary is Basmati rice, but Jasmine will also work here. We prefer long-grain because it stays fluffy and each grain is distinct after cooking. Both, basmati and jasmine rice deliver excellent results in all the dishes. Add rice, butter and salt. Simmer covered. Stir in the toasted rice into boiled water and cover the pot with lid. Bring back to a gentle simmer and reduce the heat to low. Cook until the water is absorbed, 13-15 minutes.(You should hear hissing while it’s cooking and it will get quiet once done). Stainless steel saucepans will cook rice faster (take a quick peek at 12 minsRice: this tutorial is written for long-grain white rice. Our go-to rice is Basmati rice, but Jasmine long-grain white rice will also work here. We prefer long-grain rice because it stays fluffy and the grains remain separate after cooking.
Rinsing: is required and we never skip this step. Rinsing wastes away loose, powdery starch that can stick to the grains while cooking, making it less sticky.
Soaking: basmati rice or white rice is not recommended unless you’re preparing it for pilaf, which is usually recommended. Long-grain white rice is naturally soft compared to brown rice and can result in mushy rice.
Freeze Rice: cool cooked rice to room temperature. Divide into freezer-safe zip lock bags, making sure there is as little air left as possible. Freeze (laying flat) for up to 3 months in the freezer. Reheat over low heat in a nonstick skillet with tablespoon of butter or oil if desired.
Smaller or Bigger Portion: 1 cup of uncooked rice will yield 3 cups of cooked rice. If you need more, you can easily double the recipe or scale down for smaller portion. Just keep in mind the rice to water 1:1.5 ratio (1 cup rice to 1 1/2 cups water). To double the recipe, use 2 cups of rice and 3 cups of water.
Broth: for flavored rice, you can substitute water with vegetable broth or chicken broth. Place the rice in medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat four times, or until the water runs almost clear. Using a fine mesh strainer, drain the rice.In a medium pot, bring the water, butter, salt, and rice to a boil. Cover the pot with a tight fitting lid, then turn the heat down to a simmer and cook for 15 to 20 minutes, until all of the water is absorbed and the rice is tender. If the rice is still too firm, add a few more tablespoons of water and continue cooking for a few minutes more. Remove the pan from the heat and allow it to sit covered for 5 minutes. Fluff the rice with a fork and serve.Place the rice in medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat four times, or until the water runs almost clear. Using a fine mesh strainer, drain the rice.
