Olam mill nigeria rice for sale at affordable price - Buda Leinde
Friday, 30 October 2020
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Item details
City:
Buda Leinde, Adamawa
Offer type:
Sell
Item description
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. "and I also sell groundnutoil of different types of your choice at #5500
serious serious buyers should contact. 08109055669. For more information. Thank you..NO PEEKING, NO STIRRING! Do not lift the lid or stir the rice while it’s cooking. That’s the surefire way to ruin it! Lifting the lid releases the steam = undercooked / unevenly cooked rice. Stirring = activates starch = gluey rice (this is the worst!).
NEVER skip resting for 10 minutes – this is when the rice finishes cooking in the residual heat and the water on the surface of each grain is fully absorbed, leaving you with perfectly fluffy, never gluey rice.
Don’t bring to heavy BOIL – for stovetop rice, don’t bring it to a rapid boil because then it’s so hot, when you put the lid on it will trap in so much heat it will probably boil over. Just bring it to a simmer/gentle boil on medium high (see video!) so there’s big gentle bubbles on the surface and it gets a bit foamy. You may still get a bit of liquid boil over if your lid isn’t heavy enough – if this happens, just add 1 tablespoon extra water next time! when you fluff the rice, you discover the base of the pot is burnt.
Heat was too high – some stoves are more powerful than others, and might be too powerful for the saucepan size you are using. Move to a smaller burner.
Pot is too large – don’t use a large pot for a small amount of rice. This causes the liquid to evaporate too quickly inside the pot, which will result in the rice being scorched.
Water not absorbed – don’t take the rice off the stove until the liquid is fully absorbed (tilt saucepan to check). 13 minutes is the average time for an average stove, but if yours is weaker, it might take 15 to 17 minutes. In addition, don’t skip resting the rice for 10 minutes after cooking. During this stage, any residual water will be absorbed!
Rice not properly cooked – unevenly cooked rice grains, with some still hard
Did you peek while the rice was cooking? That will allow steam to escape which stops the rice from cooking properly!
Did you rest the rice for 10 minutes? This is when the rice finishes cooking.
Did you use an appropriate size pot? Don’t use a giant cauldron to cook 1 cup of rice! That will make the liquid evaporate too fast.
Fix it! Add an extra 1/4 cup water for every 1 cup rice you used, then put it back on the stove with the lid on for 5 minutes on low, then rest 10 minutes.
Rice too hard for your taste – my recipe makes rice al dente, the Asian way, like it’s served at your favourite Chinese, Thai, Japanese and other Asian restaurants. It may be a touch firm for some people who grew up on softer rice. Use my base recipe as your starting point, then add an extra 2 tbsp water for your next batch and see if it’s soft enough for your taste. For each batch after that, add an extra 1 tbsp water until it’s the right texture for you.
Overflow mess on the stove or microwave – the saucepan should be about 4 to 5 times the water level and should have a heavy lid. For microwave rice, ensure the container is at least 4 times the height of the water level. Oven baked rice doesn’t have overflow problems because it cooks more slowly.
Cooking rice at high altitude – for stove, add 1 minute extra cook time for every 300m/1,000ft above sea level. This is the rule of thumb for boiling things at high altitude – because the boiling point of water is lower so things take longer to cookThere’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).
The only reason to rinse rice are under the following circumstances:
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 beforehandNO PEEKING, NO STIRRING! Do not lift the lid or stir the rice while it’s cooking. That’s the surefire way to ruin it! Lifting the lid releases the steam = undercooked / unevenly cooked rice. Stirring = activates starch = gluey rice (this is the worst!).
NEVER skip resting for 10 minutes – this is when the rice finishes cooking in the residual heat and the water on the surface of each grain is fully absorbed, leaving you with perfectly fluffy, never gluey rice.
Don’t bring to heavy BOIL – for stovetop rice, don’t bring it to a rapid boil because then it’s so hot, when you put the lid on it will trap in so much heat it will probably boil over. Just bring it to a simmer/gentle boil on medium high (see video!) so there’s big gentle bubbles on the surface and it gets a bit foamy. You may still get a bit of liquid boil over if your lid isn’t heavy enough – if this happens, just add 1 tablespoon extra water next time!
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. "and I also sell groundnutoil of different types of your choice at #5500
serious serious buyers should contact. 08109055669. For more information. Thank you..NO PEEKING, NO STIRRING! Do not lift the lid or stir the rice while it’s cooking. That’s the surefire way to ruin it! Lifting the lid releases the steam = undercooked / unevenly cooked rice. Stirring = activates starch = gluey rice (this is the worst!).
NEVER skip resting for 10 minutes – this is when the rice finishes cooking in the residual heat and the water on the surface of each grain is fully absorbed, leaving you with perfectly fluffy, never gluey rice.
Don’t bring to heavy BOIL – for stovetop rice, don’t bring it to a rapid boil because then it’s so hot, when you put the lid on it will trap in so much heat it will probably boil over. Just bring it to a simmer/gentle boil on medium high (see video!) so there’s big gentle bubbles on the surface and it gets a bit foamy. You may still get a bit of liquid boil over if your lid isn’t heavy enough – if this happens, just add 1 tablespoon extra water next time! when you fluff the rice, you discover the base of the pot is burnt.
Heat was too high – some stoves are more powerful than others, and might be too powerful for the saucepan size you are using. Move to a smaller burner.
Pot is too large – don’t use a large pot for a small amount of rice. This causes the liquid to evaporate too quickly inside the pot, which will result in the rice being scorched.
Water not absorbed – don’t take the rice off the stove until the liquid is fully absorbed (tilt saucepan to check). 13 minutes is the average time for an average stove, but if yours is weaker, it might take 15 to 17 minutes. In addition, don’t skip resting the rice for 10 minutes after cooking. During this stage, any residual water will be absorbed!
Rice not properly cooked – unevenly cooked rice grains, with some still hard
Did you peek while the rice was cooking? That will allow steam to escape which stops the rice from cooking properly!
Did you rest the rice for 10 minutes? This is when the rice finishes cooking.
Did you use an appropriate size pot? Don’t use a giant cauldron to cook 1 cup of rice! That will make the liquid evaporate too fast.
Fix it! Add an extra 1/4 cup water for every 1 cup rice you used, then put it back on the stove with the lid on for 5 minutes on low, then rest 10 minutes.
Rice too hard for your taste – my recipe makes rice al dente, the Asian way, like it’s served at your favourite Chinese, Thai, Japanese and other Asian restaurants. It may be a touch firm for some people who grew up on softer rice. Use my base recipe as your starting point, then add an extra 2 tbsp water for your next batch and see if it’s soft enough for your taste. For each batch after that, add an extra 1 tbsp water until it’s the right texture for you.
Overflow mess on the stove or microwave – the saucepan should be about 4 to 5 times the water level and should have a heavy lid. For microwave rice, ensure the container is at least 4 times the height of the water level. Oven baked rice doesn’t have overflow problems because it cooks more slowly.
Cooking rice at high altitude – for stove, add 1 minute extra cook time for every 300m/1,000ft above sea level. This is the rule of thumb for boiling things at high altitude – because the boiling point of water is lower so things take longer to cookThere’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).
The only reason to rinse rice are under the following circumstances:
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 beforehandNO PEEKING, NO STIRRING! Do not lift the lid or stir the rice while it’s cooking. That’s the surefire way to ruin it! Lifting the lid releases the steam = undercooked / unevenly cooked rice. Stirring = activates starch = gluey rice (this is the worst!).
NEVER skip resting for 10 minutes – this is when the rice finishes cooking in the residual heat and the water on the surface of each grain is fully absorbed, leaving you with perfectly fluffy, never gluey rice.
Don’t bring to heavy BOIL – for stovetop rice, don’t bring it to a rapid boil because then it’s so hot, when you put the lid on it will trap in so much heat it will probably boil over. Just bring it to a simmer/gentle boil on medium high (see video!) so there’s big gentle bubbles on the surface and it gets a bit foamy. You may still get a bit of liquid boil over if your lid isn’t heavy enough – if this happens, just add 1 tablespoon extra water next time!
