Olam mill nigeria cheaper and affordable best quality bag's of rice for sales.. - Akahufu Akpanundele
Tuesday, 23 March 2021
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Item details
City:
Akahufu Akpanundele, Ebonyi
Offer type:
Sell
Price:
₦10,500
Item description
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 =20,500
✅MILAN GOLD =17,500
✅MAMA GOLD =20,000
✅ROYAL STALLION =20,500
✅RISING SUN =21,200
✅MAMA AFRICA =16,500
✅ROYAL CROWN =21,300
✅ADE BRAZIL =20,000
✅ELEPHANT GOLD =17,500
✅SUPER EAGLE =16,000
✅TOMATO RICE =18,500
✅CAPRICE =18,500
✅ BIG BULL = #20,500
✅MAMA PRIDE = #19,500
✅ ELEPHANT PRIDE = 16,000
✅ ANAMBRA RICE = #16,000
✅ OLAM RICE = #20,500
✅MILLED RICE = #14, 500
✅OFADA RICE = #16,500
✅ FALCON RICE = #16,000
✅ EBONYI RICE = #15,000
✅MAMA HAPPY RICE = #18,000
✅LABANA RICE = #15,500
✅ LAKE RICE = #17,000
--MAMA GOLD = #20,000
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 . "
serious serious buyers should contact. 07046459896 . FOR MORE INFORMATION. Thank you...A week or less. Once again, use your nose—if it smells off, pitch it. To keep the cooked rice grains from turning to hard pellets, keep it in an airtight container.Dry white rice has a long shelf life, but it can get stale, depending on the storage conditions (humidity and heat, for instance, will lessen its shelf life).Before cooking, add a few sprigs of fresh thyme, or a dried bay leaf.
Use vegetable or chicken stock instead of water.If white rice is too blah for you, up the flavor with one of these techniques:
Toast the rice in a teaspoon of flavorful fat—butter, olive oil, or sesame oil—before adding the liquid.I don’t add salt to my rice because usually I’m serving it with something saucy, like a curry or stir-fry, and that’s what will season my rice. But if you serve your rice plain you may want to add 1/4 teaspoon of salt for every cup of dry rice.Burned Rice: The heat was too high, or there wasn’t enough liquid, or both. Presumably, only the rice on the bottom of the pot is burned. If the remaining rice is edible, remove it without disturbing the burned rice. Then fill the pot with water and let it soak for a while so you can scrub out and discard the burned riceCrunchy or Dry Rice: There was not enough liquid, or it didn’t cook long enough. Did you let it passively steam for 10 minutes after turning off the heat? Oftentimes, that final rest will fix everything. If it’s still too crunchy, add a little more liquid and cook it 10 minutes on low, then steam 5 minutes.Mushy Rice: The rice was cooked with too much liquid added or it cooked for too long. Probably both. You can’t un-mush rice. Just pretend it’s supposed to be that way and see if anyone notices.Crunchy or Dry Rice: There was not enough liquid, or it didn’t cook long enough. Did you let it passively steam for 10 minutes after turning off the heat? Oftentimes, that final rest will fix everything. If it’s still too crunchy, add a little more liquid and cook it 10 minutes on low, then steam 5 minutes.Burned Rice: The heat was too high, or there wasn’t enough liquid, or both. Presumably, only the rice on the bottom of the pot is burned. If the remaining rice is edible, remove it without disturbing the burned rice. Then fill the pot with water and let it soak for a while so you can scrub out and discard the burned riceI don’t add salt to my rice because usually I’m serving it with something saucy, like a curry or stir-fry, and that’s what will season my rice. But if you serve your rice plain you may want to add 1/4 teaspoon of salt for every cup of dry rice.If white rice is too blah for you, up the flavor with one of these techniques:
Toast the rice in a teaspoon of flavorful fat—butter, olive oil, or sesame oil—before adding the liquid.Before cooking, add a few sprigs of fresh thyme, or a dried bay leaf.
Use vegetable or chicken stock instead of water.Dry white rice has a long shelf life, but it can get stale, depending on the storage conditions (humidity and heat, for instance, will lessen its shelf life).A week or less. Once again, use your nose—if it smells off, pitch it. To keep the cooked rice grains from turning to hard pellets, keep it in an airtight container.
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 =20,500
✅MILAN GOLD =17,500
✅MAMA GOLD =20,000
✅ROYAL STALLION =20,500
✅RISING SUN =21,200
✅MAMA AFRICA =16,500
✅ROYAL CROWN =21,300
✅ADE BRAZIL =20,000
✅ELEPHANT GOLD =17,500
✅SUPER EAGLE =16,000
✅TOMATO RICE =18,500
✅CAPRICE =18,500
✅ BIG BULL = #20,500
✅MAMA PRIDE = #19,500
✅ ELEPHANT PRIDE = 16,000
✅ ANAMBRA RICE = #16,000
✅ OLAM RICE = #20,500
✅MILLED RICE = #14, 500
✅OFADA RICE = #16,500
✅ FALCON RICE = #16,000
✅ EBONYI RICE = #15,000
✅MAMA HAPPY RICE = #18,000
✅LABANA RICE = #15,500
✅ LAKE RICE = #17,000
--MAMA GOLD = #20,000
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 . "
serious serious buyers should contact. 07046459896 . FOR MORE INFORMATION. Thank you...A week or less. Once again, use your nose—if it smells off, pitch it. To keep the cooked rice grains from turning to hard pellets, keep it in an airtight container.Dry white rice has a long shelf life, but it can get stale, depending on the storage conditions (humidity and heat, for instance, will lessen its shelf life).Before cooking, add a few sprigs of fresh thyme, or a dried bay leaf.
Use vegetable or chicken stock instead of water.If white rice is too blah for you, up the flavor with one of these techniques:
Toast the rice in a teaspoon of flavorful fat—butter, olive oil, or sesame oil—before adding the liquid.I don’t add salt to my rice because usually I’m serving it with something saucy, like a curry or stir-fry, and that’s what will season my rice. But if you serve your rice plain you may want to add 1/4 teaspoon of salt for every cup of dry rice.Burned Rice: The heat was too high, or there wasn’t enough liquid, or both. Presumably, only the rice on the bottom of the pot is burned. If the remaining rice is edible, remove it without disturbing the burned rice. Then fill the pot with water and let it soak for a while so you can scrub out and discard the burned riceCrunchy or Dry Rice: There was not enough liquid, or it didn’t cook long enough. Did you let it passively steam for 10 minutes after turning off the heat? Oftentimes, that final rest will fix everything. If it’s still too crunchy, add a little more liquid and cook it 10 minutes on low, then steam 5 minutes.Mushy Rice: The rice was cooked with too much liquid added or it cooked for too long. Probably both. You can’t un-mush rice. Just pretend it’s supposed to be that way and see if anyone notices.Crunchy or Dry Rice: There was not enough liquid, or it didn’t cook long enough. Did you let it passively steam for 10 minutes after turning off the heat? Oftentimes, that final rest will fix everything. If it’s still too crunchy, add a little more liquid and cook it 10 minutes on low, then steam 5 minutes.Burned Rice: The heat was too high, or there wasn’t enough liquid, or both. Presumably, only the rice on the bottom of the pot is burned. If the remaining rice is edible, remove it without disturbing the burned rice. Then fill the pot with water and let it soak for a while so you can scrub out and discard the burned riceI don’t add salt to my rice because usually I’m serving it with something saucy, like a curry or stir-fry, and that’s what will season my rice. But if you serve your rice plain you may want to add 1/4 teaspoon of salt for every cup of dry rice.If white rice is too blah for you, up the flavor with one of these techniques:
Toast the rice in a teaspoon of flavorful fat—butter, olive oil, or sesame oil—before adding the liquid.Before cooking, add a few sprigs of fresh thyme, or a dried bay leaf.
Use vegetable or chicken stock instead of water.Dry white rice has a long shelf life, but it can get stale, depending on the storage conditions (humidity and heat, for instance, will lessen its shelf life).A week or less. Once again, use your nose—if it smells off, pitch it. To keep the cooked rice grains from turning to hard pellets, keep it in an airtight container.
