Olam mill depot - Achikaratu Ubandawaki

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 =9500
✅MILAN GOLD =8500
✅MAMA GOLD =9500
✅ROYAL STALLION =12,500
✅RISING SUN =11,200
✅MAMA AFRICA =12,500
✅ROYAL CROWN =11,300
✅ADE BRAZIL =10000
✅ELEPHANT GOLD =11,500
✅SUPER EAGLE =10500
✅TOMATO RICE =12500
✅CAPRICE =12500
✅ BIG BULL = #9500
✅MAMA PRIDE = #10500
✅ ELEPHANT PRIDE = 10500
✅ ANAMBRA RICE = #9000
✅ OLAM RICE = #10500
✅MILLED RICE = #10500
✅OFADA RICE = #10500
✅ FALCON RICE = #12500
✅ EBONYI RICE = #10500
✅MAMA HAPPY RICE = #8000
✅LABANA RICE = #7500
✅ LAKE RICE = #9500
--MAMA GOLD = #9500
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...Rinse in water. Place the rice into a fine mesh strainer and rinse under cool running water until water runs clear. This will remove the dusty starch that can lead to gummy grains.
Boil the water in small saucepan. In a small saucepan (covered with lid), bring cold water to a boil over high heat.Add rice, butter and salt. Simmer covered. Stir in the toasted rice into boiled water and cover the pot with lid. Bring back to a gentle simmer and reduce the heat to low. Cook until the water is absorbed, 13-15 minutes.(You should hear hissing while it’s cooking and it will get quiet once done). Stainless steel saucepans will cook rice faster (take a quick peek at 12 minsALWAYS rinse uncooked rice under cool water, no matter what type of rice or method you’re using. It washes away loose, powdery starch that can stick to the grains while cooking.This how-to tutorial is written for long-grain white rice. Our primary is Basmati rice, but Jasmine will also work here. We prefer long-grain because it stays fluffy and each grain is distinct after cooking. Both, basmati and jasmine rice deliver excellent results in all the dishes. Place the rice in medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat four times, or until the water runs almost clear. Using a fine mesh strainer, drain the rice.Rice: this tutorial is written for long-grain white rice. Our go-to rice is Basmati rice, but Jasmine long-grain white rice will also work here. We prefer long-grain rice because it stays fluffy and the grains remain separate after cooking.
Rinsing: is required and we never skip this step. Rinsing wastes away loose, powdery starch that can stick to the grains while cooking, making it less sticky.
Soaking: basmati rice or white rice is not recommended unless you’re preparing it for pilaf, which is usually recommended. Long-grain white rice is naturally soft compared to brown rice and can result in mushy rice.
Freeze Rice: cool cooked rice to room temperature. Divide into freezer-safe zip lock bags, making sure there is as little air left as possible. Freeze (laying flat) for up to 3 months in the freezer. Reheat over low heat in a nonstick skillet with tablespoon of butter or oil if desired.
Smaller or Bigger Portion: 1 cup of uncooked rice will yield 3 cups of cooked rice. If you need more, you can easily double the recipe or scale down for smaller portion. Just keep in mind the rice to water 1:1.5 ratio (1 cup rice to 1 1/2 cups water). To double the recipe, use 2 cups of rice and 3 cups of water.
Broth: for flavored rice, you can substitute water with vegetable broth or chicken broth. In a medium pot, bring the water, butter, salt, and rice to a boil. Cover the pot with a tight fitting lid, then turn the heat down to a simmer and cook for 15 to 20 minutes, until all of the water is absorbed and the rice is tender. If the rice is still too firm, add a few more tablespoons of water and continue cooking for a few minutes more. Remove the pan from the heat and allow it to sit covered for 5 minutes. Fluff the rice with a fork and serve.rice can be frozen in an airtight container for up to 3 months. (Putting it in a flat layer in sealable plastic bags works well as it will take up less space in the freezer.) No need to thaw before reheating; remove it from the freezerRice is a simple, nutritious, and filling grain that can be eaten on its own, added to other dishes, served as a side, or even made into tasty desserts. There are many different ways to cook rice, and some of the most popular include boiling and steaming. One of the keys to fluffy rice that doesn’t stick together is rinsing before cooking, and this is important no matter how you plan to cook the rice.Soak and rinse the rice before cooking. Add the rice to a large bowl and cover it with fresh water. Soak the rice for about 30 minutes. Then, transfer the rice to a sieve to strain the water. Wash the rice under fresh running water for a minute.[1]
Soaking and washing rice removes dirt and excess starch, so your rice will be fluffy and not sticky.Boil the water. Pour 2 cups (470 ml) or water into a medium saucepan. Put on a lid and bring the water to a boil over medium heat. Depending on the type of rice you're making, you may need to adjust the rice to water ratio. Per cup of rice (195 g), use the following water quantities:[2]
Use 2 cups (470 ml) of water for long-grain white rice, medium- or short-grain brown rice, and wild rice.
Use 1¾ cups of water (411 ml) for long-grain brown rice or jasmine rice.
Use 1½ cups of water (353 ml) for medium-grain white rice or basmati rice.
Use 1¼ cups of water (294 ml) for short-grain white rice.Simmer the rice, salt, and oil. When the water is boiling, remove the lid from the pot. Stir in the remaining ingredients. Bring the water back to a gentle simmer over medium heat. Once the water is simmering again, put the lid on and turn the heat down to low. Continue cooking for 18 to 30 minutes, depending on the type of rice.[3]
White rice varieties will take around 18 minutes to cook.
Brown rice varieties will need closer to 30 minutes.
Don’t stir the rice or remove the lid until it’s time to check for doneness.
The rice is done when it’s firm but tender and not crunchy.Fluff with a fork before serving. Fluffing the rice means stirring it with a spoon or rice spatula. This lets excess moisture escape and helps to make the rice plump. After stirring, let the rice sit for another two minutes before serving.[5] Serve the rice as a side dish, add to soups, or add your favorite spices and vegetables to make a complete meal.
Store leftovers in an airtight container in the fridge for up to five days.Let the rice rest when it’s done. When the rice is cooked, remove it from the heat. Leave the lid on and set the pot aside to rest for at least five minutes. This will help to steam the rice, give it a chance to absorb leftover moisture, and make it tender.
You can leave the rice to steam for up to 30 minutes.[4]Soak and rinse the rice. Pour the rice into a bowl and fill the bowl with cold water. Soak the rice for about 30 minutes. When the time is up, drain the rice in a sieve and rinse it under running water.[6]
Rinsing will remove starch and help make the rice less sticky.Relieve the remaining pressure. After 10 minutes, open the pressure valve to release the remaining pressure from the cooker. Stand back from the cooker while the steam releases to avoid burning.[10]
When the pressure has dropped to zero unlock and remove the lid.Use the natural release method. When the cooking time has elapsed, turn off an electric pressure cooker or remove the stovetop cooker from the heat. Let the pressure drop naturally for the next 10 minutes, and don’t open the release valve during this time.[9]
This will give the rice a chance to finish steaming, and allow the pressure cooker pressure to drop to a safe level.Fluff and serve. Stir the rice with a spoon, fork, or rice spatula to fluff it up and release the remaining moisture. Serve the rice as part of your favorite meal, side, or add-on to other dish.[11]
Leftovers can be refrigerated in an airtight container for up to five days.Wash the rice. Combine the rice in a bowl with enough cold water to cover the rice. Let it soak for at least 30 minutes before draining and rinsing the rice under running water.
You can soak the rice for a couple hours before draining and rinsing, and this will result in rice that isn't sticky at all.[Add water to the basin of an electric steamer. When using an electric steamer to make rice, you also have to add extra water to the basin below the steamer basket. This is necessary to create the steam that will cook the rice.
For smaller quantities of rice, add water to the minimum fill line. For larger quantities, add water to the maximum fill line.
You don’t have to add extra water to a rice cooker.Steam the rice. Put the lid on. Select the rice variety on a rice steamer. With both a rice cooker and electric steamer, set the cooking time to 30 to 40 minutes and cook the rice. White rice varieties will only need about 30 minutes. Brown and wild rice varieties will need closer to 40 minutes.Fluff with a fork and then serve. When the rice is tender and cooked, open the lid and remove the basket from the steamer. Stir the rice with a spoon, fork, or rice spatula and serve