OLAM MILL rice depot - Badekwoshi Wurkum

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...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.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]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.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.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.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.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.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 serveI 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 intendedThere 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.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.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.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 moreALWAYS 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 more