Olam mill factory - Adagbarassa-Amukpe

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...Boil the water in a medium saucepan. Bring 8 cups of water to a boil in a covered 4-quart saucepan over high heat.Rinse the rice. Place the rice in a fine-mesh strainer and rinse under cool, running water until the water runs clear. This removes dusty starch that can lead to gummy grainsRest the rice off the heat for 10 minutes and then fluff. Remove from the heat and let the saucepan stand, covered, for 10 minutes. Uncover, fluff with a fork, and serve.Add the rice, salt, and butter. Stir in the rice, salt, and butter or oil, if using.
Cover and simmer for 18 to 20 minutes. Bring back to a gentle simmer. Cover, reduce the heat to low, and cook until the water is absorbed, 18 to 20 minutes.Rinse the rice. Place the rice in a fine-mesh strainer and rinse under cool, running water until the water runs clear. This removes dusty starch that can lead to gummy grains.
Boil the water in a small saucepan. Bring 1 1/2 cups water to a boil in a covered small saucepan over high heat.For long-grain white rice: Standard long-grain white rice is best suited for the simmer-and-steam method. Here the rice simmers in water until completely absorbed. Slide the pot off the heat to steam, and with a quick fluff of your fork the rice is readyRice, like dried beans, is an agriculture product, meaning it comes from the field and processor with some dirt, debris, and, in rice’s case, starch in the bag or box. Rinsing the rice is the first line of defense against gummy grains, as it washes away loose, powdery starch that can stick to the grains upon cooking. Always use a fine-mesh strainer to rinse your rice under cool running water — no matter the cooking method.When your cooked rice turns out fluffy and each grain is distinct, you know you did it right. However, so many times it turns out mushy, under-cooked or overcooked for others.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.ALWAYS 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.
Add salt and butter to avoid bland rice.
Keep the lid on while steaming the rice. No peeking!
Let the rice rest for 10 minutes off heat once cooked, with lid covered.
Gently fluff up with fork before serving.Rice is normally prepared by boiling or steaming (or some combination of these) and it absorbs water during this process. Long-grain rice tends to remain separate or 'fluffy' after cooking while short- and medium-grain rice will tend to stick together moreRice, like dried beans, is an agriculture product, meaning it comes from the field and processor with some dirt, debris, and, in rice’s case, starch in the bag or box. Rinsing the rice is the first line of defense against gummy grains, as it washes away loose, powdery starch that can stick to the grains upon cooking. Always use a fine-mesh strainer to rinse your rice under cool running water — no matter the cooking method.