Olam mill nigeria cheaper and affordable best quality bag's of rice for sales.. - Alkalimanga
Monday, 22 March 2021
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Item details
City:
Alkalimanga, Adamawa
Offer type:
Sell
Price:
₦12,500
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 =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...Bring 2 parts water and a pinch of salt to a boil. Use a ratio of 2 parts water to 1 part rice. If, for instance, you’re cooking 1 cup (240 mL) of rice, use 2 cups (470 mL) of water. Pour the water into a medium pot, add a pinch of salt, then bring it to a boil over medium-high heat.[3]
If you want to make 4 servings, use 1 cup (240 mL) of rice and 2 cups (470 mL) of water. Divide those measurements in half to make 2 servings or multiply them by 2 to make 8 servings. Just stick to the 2 parts water to 1 part rice ratio.Soak the rice for 30 minutes to reduce cooking time and boost flavor. If you’d like, pour enough warm water over your rice to cover it 1 to 2 inches (2.5 to 5.1 cm). Soak the rice for 20 to 30 minutes, then pour the rice through a fine sieve to drain the water.[2]
Soaking is optional, but it will reduce your cooking time by about 20 percent. Shorter cooking time will result in more flavorful rice.Wash the rice in cold water (optional) and place in a pot.
Add some water, about 4 times the level of the rice.
Set on the stove and leave to cook.
Note when the water starts boiling and leave to cook till the rice is rubbery. One way to check this is to bite into a grain of the rice being parboiled. If the rice is hard to the bite or even makes a sound when you bite, it is not yet OK to rinse it. If you pinch it between your thumb and first finger and it practically melts, then it is over-parboiled. Somewhere between the first description and the second is the point where you want to put the rice down and cool it.
Sounds confusing? No … With experience, you will be more confident in determining the best time. You can also watch the video below to see how it is done.
Pour the contents of the pot in a sieve.
Cool down the rice rapidly by dipping the sieve in cold water, changing water often till the rice is cold.
Leave in the sieve to drain off all the water.
The rice is now ready to be cooked againWash the rice in cold water (optional) and place in a pot.
Add some water, about twice the level of the rice.
Set on the stove and leave to cook.
Note when the water starts boiling and leave to cook for more 5 minutes.
Pour the contents of the pot in a sieve.
Place the sieve (with the rice) in a bowl of cold water.
Rince the rice and change the water if necessary.
Leave in the sieve to drain off all the water.
The rice is now ready to be cooked againSoak the rice for 30 minutes to reduce cooking time and boost flavor. If you’d like, pour enough warm water over your rice to cover it 1 to 2 inches (2.5 to 5.1 cm). Soak the rice for 20 to 30 minutes, then pour the rice through a fine sieve to drain the water.[2]
Soaking is optional, but it will reduce your cooking time by about 20 percent. Shorter cooking time will result in more flavorful rice.Wash the rice in cold water (optional) and place in a pot.
Add some water, about 4 times the level of the rice.
Set on the stove and leave to cook.
Note when the water starts boiling and leave to cook till the rice is rubbery. One way to check this is to bite into a grain of the rice being parboiled. If the rice is hard to the bite or even makes a sound when you bite, it is not yet OK to rinse it. If you pinch it between your thumb and first finger and it practically melts, then it is over-parboiled. Somewhere between the first description and the second is the point where you want to put the rice down and cool it.
Sounds confusing? No … With experience, you will be more confident in determining the best time. You can also watch the video below to see how it is done.
Pour the contents of the pot in a sieve.
Cool down the rice rapidly by dipping the sieve in cold water, changing water often till the rice is cold.
Leave in the sieve to drain off all the water.
The rice is now ready to be cooked againBring 2 parts water and a pinch of salt to a boil. Use a ratio of 2 parts water to 1 part rice. If, for instance, you’re cooking 1 cup (240 mL) of rice, use 2 cups (470 mL) of water. Pour the water into a medium pot, add a pinch of salt, then bring it to a boil over medium-high heat.[3]
If you want to make 4 servings, use 1 cup (240 mL) of rice and 2 cups (470 mL) of water. Divide those measurements in half to make 2 servings or multiply them by 2 to make 8 servings. Just stick to the 2 parts water to 1 part rice ratio.White rice here refers to rice cooked without any additional ingredient. Salt may be added and that's it. White rice is usually a staple eaten with some kind of sauce or stew.
To parboil rice for the purpose of preparing white rice, you want to boil it for a short period of time. You get the chance to add more water as you cook white rice because it will not burn. If you prefer to remove more carbohydrates, you may want to pre-cook it for much longer. To parboil the rice, follow these steps.
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...Bring 2 parts water and a pinch of salt to a boil. Use a ratio of 2 parts water to 1 part rice. If, for instance, you’re cooking 1 cup (240 mL) of rice, use 2 cups (470 mL) of water. Pour the water into a medium pot, add a pinch of salt, then bring it to a boil over medium-high heat.[3]
If you want to make 4 servings, use 1 cup (240 mL) of rice and 2 cups (470 mL) of water. Divide those measurements in half to make 2 servings or multiply them by 2 to make 8 servings. Just stick to the 2 parts water to 1 part rice ratio.Soak the rice for 30 minutes to reduce cooking time and boost flavor. If you’d like, pour enough warm water over your rice to cover it 1 to 2 inches (2.5 to 5.1 cm). Soak the rice for 20 to 30 minutes, then pour the rice through a fine sieve to drain the water.[2]
Soaking is optional, but it will reduce your cooking time by about 20 percent. Shorter cooking time will result in more flavorful rice.Wash the rice in cold water (optional) and place in a pot.
Add some water, about 4 times the level of the rice.
Set on the stove and leave to cook.
Note when the water starts boiling and leave to cook till the rice is rubbery. One way to check this is to bite into a grain of the rice being parboiled. If the rice is hard to the bite or even makes a sound when you bite, it is not yet OK to rinse it. If you pinch it between your thumb and first finger and it practically melts, then it is over-parboiled. Somewhere between the first description and the second is the point where you want to put the rice down and cool it.
Sounds confusing? No … With experience, you will be more confident in determining the best time. You can also watch the video below to see how it is done.
Pour the contents of the pot in a sieve.
Cool down the rice rapidly by dipping the sieve in cold water, changing water often till the rice is cold.
Leave in the sieve to drain off all the water.
The rice is now ready to be cooked againWash the rice in cold water (optional) and place in a pot.
Add some water, about twice the level of the rice.
Set on the stove and leave to cook.
Note when the water starts boiling and leave to cook for more 5 minutes.
Pour the contents of the pot in a sieve.
Place the sieve (with the rice) in a bowl of cold water.
Rince the rice and change the water if necessary.
Leave in the sieve to drain off all the water.
The rice is now ready to be cooked againSoak the rice for 30 minutes to reduce cooking time and boost flavor. If you’d like, pour enough warm water over your rice to cover it 1 to 2 inches (2.5 to 5.1 cm). Soak the rice for 20 to 30 minutes, then pour the rice through a fine sieve to drain the water.[2]
Soaking is optional, but it will reduce your cooking time by about 20 percent. Shorter cooking time will result in more flavorful rice.Wash the rice in cold water (optional) and place in a pot.
Add some water, about 4 times the level of the rice.
Set on the stove and leave to cook.
Note when the water starts boiling and leave to cook till the rice is rubbery. One way to check this is to bite into a grain of the rice being parboiled. If the rice is hard to the bite or even makes a sound when you bite, it is not yet OK to rinse it. If you pinch it between your thumb and first finger and it practically melts, then it is over-parboiled. Somewhere between the first description and the second is the point where you want to put the rice down and cool it.
Sounds confusing? No … With experience, you will be more confident in determining the best time. You can also watch the video below to see how it is done.
Pour the contents of the pot in a sieve.
Cool down the rice rapidly by dipping the sieve in cold water, changing water often till the rice is cold.
Leave in the sieve to drain off all the water.
The rice is now ready to be cooked againBring 2 parts water and a pinch of salt to a boil. Use a ratio of 2 parts water to 1 part rice. If, for instance, you’re cooking 1 cup (240 mL) of rice, use 2 cups (470 mL) of water. Pour the water into a medium pot, add a pinch of salt, then bring it to a boil over medium-high heat.[3]
If you want to make 4 servings, use 1 cup (240 mL) of rice and 2 cups (470 mL) of water. Divide those measurements in half to make 2 servings or multiply them by 2 to make 8 servings. Just stick to the 2 parts water to 1 part rice ratio.White rice here refers to rice cooked without any additional ingredient. Salt may be added and that's it. White rice is usually a staple eaten with some kind of sauce or stew.
To parboil rice for the purpose of preparing white rice, you want to boil it for a short period of time. You get the chance to add more water as you cook white rice because it will not burn. If you prefer to remove more carbohydrates, you may want to pre-cook it for much longer. To parboil the rice, follow these steps.
