Olam mill nigeria cheaper and affordable best quality bag's of rice for sales.. - Abiakpo Ikot Udo Oboro
Thursday, 18 March 2021
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Item details
City:
Abiakpo Ikot Udo Oboro, Akwa Ibom
Offer type:
Sell
Price:
₦20,000
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..
There are many different methods for cooking rice, but the simplest is the absorption method: the rice is cooked in a measured amount of water so that by the time the rice is cooked, all the water has been absorbed. As the water level drops, trapped steam finishes the cooking.I usually rinse my rice in a few changes of cold water. There are two reasons for rinsing: some mills outside the U.S. use talc as a milling aid, so it’s an important step for imported rice. The rinsing also removes loose starch, making the rice less sticky.
For most everyday meals, you can get good results without soaking your rice. If I’m using older rice, I soak it for about 30 minutes, which makes the grains less brittle and prone to breakage. Soaking is also traditional for basmati rice, as it helps the rice expand to maximum length. Either way, be sure to drain your rice thoroughly or you’ll be using more water in cooking than you intended.The key to this method is figuring out the correct amount of water. As a general rule, use 1-1/2 to 1-3/4 cups of water per cup of long-grain white rice, but you may need to experiment a little to find the amount you like best. Brown rices require more water, while shorter-grain rices require less. Keep in mind that more water gives you softer, stickier rice—great for stir-fries. Less water results in firmer rice, a good style for rice salads.After about 12 minutes, the liquid should be absorbed, and the rice al dente. If you served the rice now, you’d find the top layer drier and fluffier than the bottom, which can be very moist and fragile. Here’s where you need patience: Let the rice sit off the heat, undisturbed with the lid on, for at least 5 minutes and for as long as 30. This lets the moisture redistribute, resulting in a more uniform texture, with the bottom layers as fluffy as the top.The other important element is a heavy-based pot (to prevent scorching on the bottom) with a tight-fitting lid that keeps the steam in. If your lid fits loosely, put a clean kitchen cloth between the lid and the pot.It’s highly processed and missing its hull (the hard protective coating), bran (outer layer) and germ (nutrient-rich core). Meanwhile, brown rice only has the hull removed.
For this reason, white rice lacks many vitamins and minerals that are present in brown rice.
However, there are some instances where white rice is a better option than brownWhat Type Of Rice Should I Use?
Use regular long-grain white rice – not the easy-cook kind. Easy cook might seem simpler, but because it’s got more of a shiny-non-stick exterior when cooked, it simply won’t be as tasty, and it won't absorb the flavour of your accompanying sauce as well (also if you're turning it into fried rice, the non-stick rice won't absorb any of the flavours as well). I only ever use easy-cook rice for making stuffed peppers – just because it cooks quicker and I want the grains to have a different texture for that recipe.Don’t go with too large a pan. You’ll be cooking the rice over a low heat, so a smaller pan is better for even heat distribution. For this tutorial, we’re working on approx 4-6 portions of rice – using a 1.8 – 2.2 litre (approx 1.5 – 2 quart) saucepan
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..
There are many different methods for cooking rice, but the simplest is the absorption method: the rice is cooked in a measured amount of water so that by the time the rice is cooked, all the water has been absorbed. As the water level drops, trapped steam finishes the cooking.I usually rinse my rice in a few changes of cold water. There are two reasons for rinsing: some mills outside the U.S. use talc as a milling aid, so it’s an important step for imported rice. The rinsing also removes loose starch, making the rice less sticky.
For most everyday meals, you can get good results without soaking your rice. If I’m using older rice, I soak it for about 30 minutes, which makes the grains less brittle and prone to breakage. Soaking is also traditional for basmati rice, as it helps the rice expand to maximum length. Either way, be sure to drain your rice thoroughly or you’ll be using more water in cooking than you intended.The key to this method is figuring out the correct amount of water. As a general rule, use 1-1/2 to 1-3/4 cups of water per cup of long-grain white rice, but you may need to experiment a little to find the amount you like best. Brown rices require more water, while shorter-grain rices require less. Keep in mind that more water gives you softer, stickier rice—great for stir-fries. Less water results in firmer rice, a good style for rice salads.After about 12 minutes, the liquid should be absorbed, and the rice al dente. If you served the rice now, you’d find the top layer drier and fluffier than the bottom, which can be very moist and fragile. Here’s where you need patience: Let the rice sit off the heat, undisturbed with the lid on, for at least 5 minutes and for as long as 30. This lets the moisture redistribute, resulting in a more uniform texture, with the bottom layers as fluffy as the top.The other important element is a heavy-based pot (to prevent scorching on the bottom) with a tight-fitting lid that keeps the steam in. If your lid fits loosely, put a clean kitchen cloth between the lid and the pot.It’s highly processed and missing its hull (the hard protective coating), bran (outer layer) and germ (nutrient-rich core). Meanwhile, brown rice only has the hull removed.
For this reason, white rice lacks many vitamins and minerals that are present in brown rice.
However, there are some instances where white rice is a better option than brownWhat Type Of Rice Should I Use?
Use regular long-grain white rice – not the easy-cook kind. Easy cook might seem simpler, but because it’s got more of a shiny-non-stick exterior when cooked, it simply won’t be as tasty, and it won't absorb the flavour of your accompanying sauce as well (also if you're turning it into fried rice, the non-stick rice won't absorb any of the flavours as well). I only ever use easy-cook rice for making stuffed peppers – just because it cooks quicker and I want the grains to have a different texture for that recipe.Don’t go with too large a pan. You’ll be cooking the rice over a low heat, so a smaller pan is better for even heat distribution. For this tutorial, we’re working on approx 4-6 portions of rice – using a 1.8 – 2.2 litre (approx 1.5 – 2 quart) saucepan
