Olam mill nigeria cheaper and affordable best quality bag's of rice for sales.. - Achalla
Thursday, 18 March 2021
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Item details
City:
Achalla, Anambra
Offer type:
Sell
Price:
₦16,000
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 =20,500
✅MILAN GOLD =17,500
✅MAMA GOLD =20,000
✅ROYAL STALLION =20,500
✅RISING SUN =21,200
✅MAMA AFRICA =16,500
✅ROYAL CROWN =21,300
✅ADE BRAZIL =20,000
✅ELEPHANT GOLD =17,500
✅SUPER EAGLE =16,000
✅TOMATO RICE =18,500
✅CAPRICE =18,500
✅ BIG BULL = #20,500
✅MAMA PRIDE = #19,500
✅ ELEPHANT PRIDE = 16,000
✅ ANAMBRA RICE = #16,000
✅ OLAM RICE = #20,500
✅MILLED RICE = #14, 500
✅OFADA RICE = #16,500
✅ FALCON RICE = #16,000
✅ EBONYI RICE = #15,000
✅MAMA HAPPY RICE = #18,000
✅LABANA RICE = #15,500
✅ LAKE RICE = #17,000
--MAMA GOLD = #20,000
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
Add double the amount of water (2 cups, or 150ml water for a 75g serving) plus some salt, if you like. To shorten the cooking time, add boiling water.
Bring to a boil. Swirl the rice in the pan (or stir once) to make sure it’s well distributed.
Put a lid on and turn the heat down to as low as possible. If you cook the rice on too high a heat, it will cook too quickly and may end up chalky in the centre.
Cook for 10 mins and do not take the lid off. Check the rice is cooked at the end by trying a grain. Keep cooking for another couple of mins if it isn’t quite ready, then turn the heat off.
Fluff the rice with a fork and serve it straightaway if you like, but if you cover it with a tea towel for 10 minutes any residual water is absorbed. You can then fluff up the grains for an even better texture.1 cup basmati rice per serving (or weigh 75g per person)
knob of butter or ½ tbsp oil (optional)
Measure the rice into a cup and level the top, or weigh the amount of servings you want into a jug and note the liquid level it comes up to.
Rinse the rice thoroughly in cold water until the water is clear. If you have time, soak the rice in cold water for at least 30 minutes. This will help the grains cook more evenly.
Pour the rice into a pan over a low heat, then add the butter or oil, if using, and stir to coat the rice grains.
Add double the amount of water (2 cups, or 150ml water for a 75g serving) plus some salt, if you like. To shorten the cooking time, add boiling water.
Bring to a boil. Swirl the rice in the pan (or stir once) to make sure it’s well distributed.
Put a lid on and turn the heat down to as low as possible. If you cook the rice on too high a heat, it will cook too quickly and may end up chalky in the centre.
Cook for 10 mins and do not take the lid off. Check the rice is cooked at the end by trying a grain. Keep cooking for another couple of mins if it isn’t quite ready, then turn the heat off.Then, pour the contents of the pot (both rice and water) into a fine strainer to let the water drain off. Return the wet rice to the pan, add another inch of water, swirl again, and drain again. Repeat that process one more time and you’re good to go.I’ve tried rinsing mine in a strainer with running water, but I’ve found the most effective way is to measure the rice, put it into your cooking pan, then add about an inch of water over the top and use your fingers to swirl the water around. You’ll be able to see the starch coming off of the rice as the water turns murky.Then, pour the contents of the pot (both rice and water) into a fine strainer to let the water drain off. Return the wet rice to the pan, add another inch of water, swirl again, and drain again. Repeat that process one more time and you’re good to go.1 cup basmati rice per serving (or weigh 75g per person)
knob of butter or ½ tbsp oil (optional)
Measure the rice into a cup and level the top, or weigh the amount of servings you want into a jug and note the liquid level it comes up to.
Rinse the rice thoroughly in cold water until the water is clear. If you have time, soak the rice in cold water for at least 30 minutes. This will help the grains cook more evenly.
Pour the rice into a pan over a low heat, then add the butter or oil, if using, and stir to coat the rice grains.
Add double the amount of water (2 cups, or 150ml water for a 75g serving) plus some salt, if you like. To shorten the cooking time, add boiling water.
Bring to a boil. Swirl the rice in the pan (or stir once) to make sure it’s well distributed.
Put a lid on and turn the heat down to as low as possible. If you cook the rice on too high a heat, it will cook too quickly and may end up chalky in the centre.
Cook for 10 mins and do not take the lid off. Check the rice is cooked at the end by trying a grain. Keep cooking for another couple of mins if it isn’t quite ready, then turn the heat off.Then, pour the contents of the pot (both rice and water) into a fine strainer to let the water drain off. Return the wet rice to the pan, add another inch of water, swirl again, and drain again. Repeat that process one more time and you’re good to go.3.5-ounce (100-gram) serving of brown rice has fewer calories and carbs than white rice and twice as much fiber.
In general, brown rice also has higher amounts of vitamins and minerals than white rice. However, enriched white rice is higher in iron and folate.
What’s more, brown rice contains more antioxidants and essential amino acids.Rinse rice until the water runs clear. Add water chicken broth, or vegetable stock to a large saucepan or Dutch oven set over medium heat. Stir in salt and add butter, if using. Bring to a rolling boil and stir in the rice.
Cover with a tight fitting lid and reduce the heat to medium-low and cook without disturbing or removing the lid for 20 minutes.
Remove from the heat, remove the lid and lightly fluff with a fork and serve.As you rinse the rice, bring your liquid of choice (water, broth or stock) to a boil in a large saucepan or Dutch oven. Stir in butter, salt and rice. Place the lid onto your pot, reduce the heat to medium low and cook without disturbing for 20 minutes.
Then, remove from the heat, remove the lid and lightly fluff the rice with a fork and serve! Rinse rice until the water runs clear. Add water chicken broth, or vegetable stock to a large saucepan or Dutch oven set over medium heat. Stir in salt and add butter, if using. Bring to a rolling boil and stir in the rice.
Cover with a tight fitting lid and reduce the heat to medium-low and cook without disturbing or removing the lid for 20 minutes.
Remove from the heat, remove the lid and lightly fluff with a fork and serve.
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 =20,500
✅MILAN GOLD =17,500
✅MAMA GOLD =20,000
✅ROYAL STALLION =20,500
✅RISING SUN =21,200
✅MAMA AFRICA =16,500
✅ROYAL CROWN =21,300
✅ADE BRAZIL =20,000
✅ELEPHANT GOLD =17,500
✅SUPER EAGLE =16,000
✅TOMATO RICE =18,500
✅CAPRICE =18,500
✅ BIG BULL = #20,500
✅MAMA PRIDE = #19,500
✅ ELEPHANT PRIDE = 16,000
✅ ANAMBRA RICE = #16,000
✅ OLAM RICE = #20,500
✅MILLED RICE = #14, 500
✅OFADA RICE = #16,500
✅ FALCON RICE = #16,000
✅ EBONYI RICE = #15,000
✅MAMA HAPPY RICE = #18,000
✅LABANA RICE = #15,500
✅ LAKE RICE = #17,000
--MAMA GOLD = #20,000
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
Add double the amount of water (2 cups, or 150ml water for a 75g serving) plus some salt, if you like. To shorten the cooking time, add boiling water.
Bring to a boil. Swirl the rice in the pan (or stir once) to make sure it’s well distributed.
Put a lid on and turn the heat down to as low as possible. If you cook the rice on too high a heat, it will cook too quickly and may end up chalky in the centre.
Cook for 10 mins and do not take the lid off. Check the rice is cooked at the end by trying a grain. Keep cooking for another couple of mins if it isn’t quite ready, then turn the heat off.
Fluff the rice with a fork and serve it straightaway if you like, but if you cover it with a tea towel for 10 minutes any residual water is absorbed. You can then fluff up the grains for an even better texture.1 cup basmati rice per serving (or weigh 75g per person)
knob of butter or ½ tbsp oil (optional)
Measure the rice into a cup and level the top, or weigh the amount of servings you want into a jug and note the liquid level it comes up to.
Rinse the rice thoroughly in cold water until the water is clear. If you have time, soak the rice in cold water for at least 30 minutes. This will help the grains cook more evenly.
Pour the rice into a pan over a low heat, then add the butter or oil, if using, and stir to coat the rice grains.
Add double the amount of water (2 cups, or 150ml water for a 75g serving) plus some salt, if you like. To shorten the cooking time, add boiling water.
Bring to a boil. Swirl the rice in the pan (or stir once) to make sure it’s well distributed.
Put a lid on and turn the heat down to as low as possible. If you cook the rice on too high a heat, it will cook too quickly and may end up chalky in the centre.
Cook for 10 mins and do not take the lid off. Check the rice is cooked at the end by trying a grain. Keep cooking for another couple of mins if it isn’t quite ready, then turn the heat off.Then, pour the contents of the pot (both rice and water) into a fine strainer to let the water drain off. Return the wet rice to the pan, add another inch of water, swirl again, and drain again. Repeat that process one more time and you’re good to go.I’ve tried rinsing mine in a strainer with running water, but I’ve found the most effective way is to measure the rice, put it into your cooking pan, then add about an inch of water over the top and use your fingers to swirl the water around. You’ll be able to see the starch coming off of the rice as the water turns murky.Then, pour the contents of the pot (both rice and water) into a fine strainer to let the water drain off. Return the wet rice to the pan, add another inch of water, swirl again, and drain again. Repeat that process one more time and you’re good to go.1 cup basmati rice per serving (or weigh 75g per person)
knob of butter or ½ tbsp oil (optional)
Measure the rice into a cup and level the top, or weigh the amount of servings you want into a jug and note the liquid level it comes up to.
Rinse the rice thoroughly in cold water until the water is clear. If you have time, soak the rice in cold water for at least 30 minutes. This will help the grains cook more evenly.
Pour the rice into a pan over a low heat, then add the butter or oil, if using, and stir to coat the rice grains.
Add double the amount of water (2 cups, or 150ml water for a 75g serving) plus some salt, if you like. To shorten the cooking time, add boiling water.
Bring to a boil. Swirl the rice in the pan (or stir once) to make sure it’s well distributed.
Put a lid on and turn the heat down to as low as possible. If you cook the rice on too high a heat, it will cook too quickly and may end up chalky in the centre.
Cook for 10 mins and do not take the lid off. Check the rice is cooked at the end by trying a grain. Keep cooking for another couple of mins if it isn’t quite ready, then turn the heat off.Then, pour the contents of the pot (both rice and water) into a fine strainer to let the water drain off. Return the wet rice to the pan, add another inch of water, swirl again, and drain again. Repeat that process one more time and you’re good to go.3.5-ounce (100-gram) serving of brown rice has fewer calories and carbs than white rice and twice as much fiber.
In general, brown rice also has higher amounts of vitamins and minerals than white rice. However, enriched white rice is higher in iron and folate.
What’s more, brown rice contains more antioxidants and essential amino acids.Rinse rice until the water runs clear. Add water chicken broth, or vegetable stock to a large saucepan or Dutch oven set over medium heat. Stir in salt and add butter, if using. Bring to a rolling boil and stir in the rice.
Cover with a tight fitting lid and reduce the heat to medium-low and cook without disturbing or removing the lid for 20 minutes.
Remove from the heat, remove the lid and lightly fluff with a fork and serve.As you rinse the rice, bring your liquid of choice (water, broth or stock) to a boil in a large saucepan or Dutch oven. Stir in butter, salt and rice. Place the lid onto your pot, reduce the heat to medium low and cook without disturbing for 20 minutes.
Then, remove from the heat, remove the lid and lightly fluff the rice with a fork and serve! Rinse rice until the water runs clear. Add water chicken broth, or vegetable stock to a large saucepan or Dutch oven set over medium heat. Stir in salt and add butter, if using. Bring to a rolling boil and stir in the rice.
Cover with a tight fitting lid and reduce the heat to medium-low and cook without disturbing or removing the lid for 20 minutes.
Remove from the heat, remove the lid and lightly fluff with a fork and serve.
