Cheap and affordable best quality rice for sale - Achara Ndiagu Omegio

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..Cooked rice lasts in the refrigerator for up to 5 days, so you can make extra to serve later in the week, or to use in different dishes.

How Do You Reheat Rice?
To reheat cooked rice in the microwave, place it in a microwave safe bowl and sprinkle a bit of water on top, then drape a damp paper towel over the top before heating it, to make sure it doesn’t dry out. You can also reheat it in a pot: give it a generous sprinkle of water, and heat with the lid on over low heat, stirring and fluffing frequently. For more details, see How To Perfectly Reheat Rice On The Stove And In The MicrowaveA cup of white rice will take about 17 minutes to cook, but larger amounts may take a few extra minutes. Leaving it covered on the stove for a few minutes after it’s tender will allow it to finish absorbing all of the water and then fluffing it with a fork will get your rice nice and …well, fluffy.Once you bring your water to a boil, and season it with salt and perhaps a bit of butter, you’ll add your rice and allow the water to just return to a boil. Then you’ll quickly reduce the heat, cover the pot, and keep the water and rice at a simmer, which basically means just below the boiling point. You want the top of the liquid to be bubbling, but gently, not at a full boil, which could also cause the water to bubble up out of the pot.Once you've finished, measure 2 cups of water and add it to the pot. Stir the rice as you add in the water, but do NOT stir it again once you've turned the heat on - ever.
Set the pot over medium-heat and patiently wait as it comes to a boil. Let it boil until the water level drops below the level of the rice (the rice will be peeking through the top). Turn the heat down to the lowest setting possible, place the kitchen towel over the top of the pot, and cover the rice with the pot’s lid. Bring the edges of the towel up and twist around the handle of the lid so they aren't dangling down near the heat element.
Set a timer for 15 minutes and walk away. Once that timer goes off, turn the heat off entirely and let the rice sit for 10 more minutes before taking off the lid. After 10 minutes, remove the lid and fluff the rice with a fork. Serve hot.Measure out 1 1/2 cup of white rice and pour it into a saucepan that has a tight-fitting lid. Move over to the sink and run some room-temperature water over the top of the rice until it covers the rice by about an inch. Use your fingers to swirl the rice and water around the pan. Drain the water off of the rice using a fine mesh sieve or through your hand if you don’t have one. Repeat the process of adding water, swirling, and draining two more times.I also think it’s an absolute MUST to rinse your rice properly before you put it over heat.

I’ve tried rinsing mine in a strainer with running water, but I’ve found the most effective way is to measure the rice, put it into your cooking pan, then add about an inch of water over the top and use your fingers to swirl the water around. You’ll be able to see the starch coming off of the rice as the water turns murky.

Then, pour the contents of the pot (both rice and water) into a fine strainer to let the water drain off. Return the wet rice to the pan, add another inch of water, swirl again, and drain again. Repeat that process one more time and you’re good to go.

I’m really not kidding about doing it 3 times. It’s essential!

Once you’ve drained the rice for the final time, return the rice to the pan and add the measured amount of water. Stir. Set it on your stove and set turn the burner on to medium heat. Wait patiently as it comes to a boil.

Don’t make a rookie mistake and turn the heat up to get it to boil faster. That will turn your rice into a mess of mushy nasty grossness. No one likes mushy nasty grossness.

Oh, and another thing. Don’t stir the rice EVER except for the one time you did it when you added the measured water.

Once it comes to a boil, keep an eye on it and wait until the water level dips below the level of the rice. Once you can see a few mounds of rice peeking out above the water you’re ready to use your…Once you bring your water to a boil, and season it with salt and perhaps a bit of butter, you’ll add your rice and allow the water to just return to a boil. Then you’ll quickly reduce the heat, cover the pot, and keep the water and rice at a simmer, which basically means just below the boiling point. You want the top of the liquid to be bubbling, but gently, not at a full boil, which could also cause the water to bubble up out of the pot.