Olam mill nigeria rice sales cheaper and affordable best quality bag's of rice - Abayi Nchokoro

Olam mill nigeria rice sales

cheaper and affordable best quality bag's of rice for sales... Contact marketer on 08109055669 for more information. Prices below▪prices of 50kg per bags of rice below:
✅royal umbrella =10,500
✅milan gold =12,500
✅mama gold =10,000
✅royal stallion =10,500
✅rising sun =11,200
✅mama africa =13,500
✅royal crown =11,300
✅ade brazil =10,000
✅elephant gold =13,500
✅super eagle =12,000
✅tomato rice =10,500
✅caprice =14,500
✅ big bull = #10,500
✅mama pride = #12,500
✅ elephant pride = 10,000
✅ anambra rice = #9,000
✅ olam rice = #9,500
✅milled rice = #10,500
✅ofada rice = #15,500
✅ falcon rice = #12,000
✅ ebonyi rice = #10,000
✅mama happy rice = #12,000
✅labana rice = #10,500
✅ lake rice = #11,000
--mama gold = #10,000
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. 08109055669. For more information. Thank you..When I’m cooking on the job and need rice for stir fries or curries or something else I’m shooting, rice gets made in the microwave more often than not – for sheer convenience. Things get pretty hectic around here on shoot days!

Here’s a look at the rice cooked in the microwave. Hard to capture the texture in photos, but it is fluffy and doesn’t have that unpleasant gluey surface on the grainsThe general rule is that the shorter the rice grain, the stickier the rice. Sticky doesn’t meany gummy! It just means the grains stick together more, rather than being crumbly, so they are easier to eat with chopsticks.

The longer the grain, the less sticky it is. Basmati is the least sticky rice (Indian food isn’t eaten with chopsticks short grain is the most sticky. (eg. Sushi rice is a type of short grain rice, and it has to be sticky in order for sushi rolls to stay together. The biggest mistake people make when cooking rice is using too much water with most recipes calling for 2 cups of water to 1 cup of rice for stovetop cooking. This virtually guarantees overly soft rice with gummy surfaces.There’s a widely held belief that rinsing rice is the key to to successful rice, that doing this washes away excess starch on the rice grains which makes the rice extra fluffy.

Yes that’s true, it does wash away excess starch.

But your rice will still be beautifully fluffy even without rinsing if you use my 1:1.5 rice to water ratio and cooking method for the stove (or other methods above).When I’m cooking on the job and need rice for stir fries or curries or something else I’m shooting, rice gets made in the microwave more often than not – for sheer convenience. Things get pretty hectic around here on shoot days!

Here’s a look at the rice cooked in the microwave. Hard to capture the texture in photos, but it is fluffy and doesn’t have that unpleasant gluey surface on the grainsPlace 1 cup of rice and 2 cups of boiling water in a microwave proof round^ container that’s 3 to 4 times taller than the water level (the water bubbles up quite a lot);
Microwave uncovered for 12 minutes on high;
Remove from microwave, cover then rest for 10 minutes;
Fluff and enjoy!
Most microwaves heat things from the outside in. Using boiling water helpsSome people think rice should not be sticky at ALL, but that’s not right! Rice is supposed to be a bit sticky, otherwise 5 billion Asians would struggle to eat rice with chopsticksThis is my next preferred method to cook rice. It’s not as perfect as rice cooked on the stove because some of the rice on the edges gets a wee bit crispy. But it is still very very good and the small compromise is worth the convince of this entirely hands-off method of cooking rice.Boiling water helps rice cook more evenly in the oven because the water doesn’t require time to come up to temperature in the oven (which can take over 10 minutesPlace rice and boiling water* in a small casserole with a lid (or use a pan and foil);
Cover with lid, bake at 200°C/390°F (180°C fan) for 35 minutes;
Remove from oven and stand for 10 minutes; and
Fluff with fork, marvel at perfectly cooked fluffy oven baked rice.Place 1 cup of rice (no rinsing!) and 1.5 cups water in a saucepan and bring to a boil over medium high – no lid;
Turn heat down to low, cover with lid, and leave for 13 minutes;
With lid still on, remove saucepan from stove and stand for 10 minutes; andStore leftover rice in the fridge for up to 2 days. It will dry out with time, so reheat it with a splash of water on the stove or in the microwave. I also like to cook rice in advance and freeze it for longer storage. Next, boil it. Add the rice to a pot filled halfway with cool water, and set a timer for 15 minutes. Bring the water to a boil, and test the rice for done-ness when the timer goes off.
Finally, rinse it again. When the rice is tender, drain the pot, and rinse the drained rice under cold water. In this method, this second rinse is the one you don’t want to skip. It will wash away starches that will cause the rice to clump together. Set the rinsed rice aside to dry for a few minutes in the strainer. Then, enjoy! First, rinse the rice. For this method, add the rice to a fine mesh strainer and rinse it under cool running water. Unlike with the steaming method, a quick rinse is fine here.
Next, boil it. Add the rice to a pot filled halfway with cool water, and set a timer for 15 minutes. Bring the water to a boil, and test the rice for done-ness when the timer goes off.Then, measure the proper water to rice ratio. Measure 1 1/2 cups of water and 1 teaspoon olive oil for every cup of uncooked rice. (1 cup dry rice yields about 3 cups cooked.) Combine the rice, oil, and water in a medium saucepan, and stir to combine. Bring to a boil over high heat.
Next, simmer. When the water starts boiling, cover the pot with a tight-fitting lid, and reduce the heat to low. Simmer for 15 minutes.
Finally, let it steam. Turn off the heat and let the pot stand, covered, for 10 minutes. Remove the lid and fluff the rice with a fork. That’s it! First, rinse the rice. Do not skip this step! It washes away starches that will cause the rice to clump together, so it’s key for cooking soft, fluffy rice. Add the rice to a fine mesh strainer set over a large bowl, and rinse until the water in the bowl runs clear.Rumor has it that you need a rice cooker or an Instant pot to cook fluffy, tender rice at home. Well, I’m here to tell you that the rumors aren’t true. Cooking rice on the stove is quick and easy, and if you do it the right way, it works every time. Below, I’m sharing 2 foolproof stovetop methods for how to cook rice in under 30 minutes. Without fail, the rice comes out light, fluffy, and not at all gummy. So skip the fancy gadgets, and grab a saucepan with a lid! A steaming pot of perfect rice is just half an hour away.

When the water has returned to a boil, stir in the rice. Let the water return to a light simmer. Stir again, cover the pot and turn the heat down to low. Keep the rice simmering slightly, and keep the pot covered (you may have to peek after a few minutes to make sure the heat is at the correct temperature, but then let it cook, covered). Start checking to see if the rice is tender and all of the liquid is absorbed at about 17 minutes. It may take up to 25, especially if you are making a larger quantity of riceBring the water to boil in a medium saucepan. Add the salt and butter and allow the butter to melt.To reheat cooked rice in the microwave, place it in a microwave safe bowl and sprinkle a bit of water on top, then drape a damp paper towel over the top before heating it, to make sure it doesn’t dry out. You can also reheat it in a pot: give it a generous sprinkle of water, and heat with the lid on over low heat, stirring and fluffing frequentlyOnce you bring your water to a boil, and season it with salt and perhaps a bit of butter, you’ll add your rice and allow the water to just return to a boil. Then you’ll quickly reduce the heat, cover the pot, and keep the water and rice at a simmer, which basically means just below the boiling point. You want the top of the liquid to be bubbling, but gently, not at a full boil, which could also cause the water to bubble up out of the potThe basic water to white rice ratio is 2 cups water to 1 cup rice. You can easily, double and even triple the recipe; just make sure you are using a pot large enough to hold the rice as it cooks and expands. Other rice varieties, like brown and Arborio, can be a little different in terms of proportions and timing, but this 2 to 1 ratio is how you’ll get to clean it – if you’ve purchased it at street markets or similar (ie not in packages at grocery stores) and you’re concerned about how clean it is, washing the rice will remove impurities;
flavoured rices – there are some rice recipes I’ve shared that call for rinsing in circumstances where other ingredients create a thicker cooking liquid. So to ensure the rice is still fluffy, I rinse the rice and sometimes even par boil it beforehand Easiest way is to use a bowl, fill with water and swish rice around, then pour water off. Do this 4 times or so. Note: The water will never get completely clear.perfect white rice every time.