Olam mill nigeria rice for sale at affordable price - Famutun Gado
Tuesday, 3 November 2020
No photo
Item details
City:
Famutun Gado, Nassarawa
Offer type:
Sell
Item description
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..Add the blended pepper and allow the pepper to cook until the water is reduced entirely and the oil is seen floating on the fried pepper.
Season with Thyme, Curry powder, salt to taste and seasoning Cubes. Leave to cook for another 2 to 5 minutes.
Stir in the Rice until it is well coated with the sauce. Add the Chicken stock and cover it with a tight-fitting lid then allow it to come to a boilStart the rice at a hard boil over medium-high heat with the lid on. When you hear your pot hissing or the lid jittering, immediately turn the heat down to medium-low, or as low as you can get it yet still have the liquid simmering. Why? Rice likes it nice and easy.Patience makes rice fluffy. Just like you, it does not like to be rushed!
The difference between okay rice and perfectly cooked rice is letting it sit 10 minutes and passively steam after it’s done simmering. This is something 95% of package instructions neglect to tell you, but it’s really important.
Think of these 10 minutes as part of the cooking time. Now you know the big secret!
TROUBLESHOOTING RICE
Watery Rice: There’s too much liquid. Strain out the excess liquid, return the rice to the pot, and let it sit on the lowest heat for 10 minutes with the lid on (if the rice is still hard) or the lid off (if it’s on the mushy side).
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 rice.Rinse the rice: Put the rice in a wire mesh sieve or strainer and rinse it under cold water for about 30 seconds, or until the water runs clear. Swish it around to get the excess water off.2 Combine the rice and liquid: In a medium saucepan (about 2 quarts), combine the rice and water. Add the salt, if using.Cover and bring to a boil: Put on the lid. Turn the heat to medium-high and bring the rice to a boil. The liquid can quickly boil over and make a big mess, so watch the pot for steam, or listen for the lid making jiggling sounds.Turn down the heat and set the timer: Once the rice comes to a boil, set a timer for 10 minutes. Reduce the heat to medium-low, or as low as it can go while still maintaining a very gentle simmer (look for wisps of steam around the lid). It’s okay to take off the lid a few times to check on the progress of the rice but try to keep it to a minimum.Turn off the burner and let the rice steam: Turn off the heat. Let the rice sit with the lid on for 10 minutes so it can steam. Even though the pot is not on the heat, this is part of your cooking time. It’s what makes the rice nice and fluffy, like restaurant rice.Nigerian Jollof Rice or Jellof rice is a rich and incredibly tasty west African one-pot Meal. It is a very versatile dish, and it is usually made from scratch using Rice, Tomatoes, Pimento peppers, Tomato paste, Scotch bonnet, Onions, Salt, and other spices. When cooking Jellof rice, building a flavor base is very important. Don’t be in haste to dump your ingredients in the pot otherwise, you will end up with what we call ”concoction”. Each step counts so try to do each of the steps in detail.
The inevitable foundation for building up the flavor in this meal is to start by sauteeing the Onions. This should take about 3 to 5 minutes. The next thing is to stir in the Tomato paste. This adds a deep and rich tomato flavor; I simply fry this for another 5 minutes or thereabouts.
Add the Ginger and Garlic and cook along with the Tomato paste for another two minutes; Actually, by the time this ready, you will notice it in the smell. If you keep it cooking any longer you might risk burning them.
Add my blended peppers. Usually, there is no particular time frame for frying this pepper. I often stop when the sauce becomes really thick and the oil literally floats on top of the sauce. At this point, most of the water is gone and the sauce no longer smells raw. Trust me you will know but just in case, you are still in doubt, I would say maybe 20 to 25 minutes depending on the quantity of water in your blended pepper.
Finally, in building my flavorThe inevitable foundation for building up the flavor in this meal is to start by sauteeing the Onions. This should take about 3 to 5 minutes. The next thing is to stir in the Tomato paste. This adds a deep and rich tomato flavor; I simply fry this for another 5 minutes or thereabouts.
Add the Ginger and Garlic and cook along with the Tomato paste for another two minutes; Actually, by the time this ready, you will notice it in the smell. If you keep it cooking any longer you might risk burning them.
Add my blended peppers. Usually, there is no particular time frame for frying this pepper. I often stop when the sauce becomes really thick and the oil literally floats on top of the sauce. At this point, most of the water is gone and the sauce no longer smells raw. Trust me you will know but just in case, you are still in doubt, I would say maybe 20 to 25 minutes depending on the quantity of water in your blended pepper.
Finally, in building my flavor, I add the Thyme, Curry powder, Salt, white pepper (good but optional) and seasoning cubes. Adjust the seasoning at this point if there is a need to. Once the flavor is on point, then, I stir in my Rice. Make sure you stir the Rice properly until you cover each grain of Rice with the sauce. Now add the chicken stock. Give it a brief stir and cover it up with a tight-fitting lid. If your lid is not fitting enough, simply cover the rice with a foil paper before covering it with the lid. This is because Jollof needs a lot of steam in order to turn out well.
Once, the rice comes to a boil, reduce the heat to medium-low immediately and continue to cook until the rice is done about 20 to 25 minutes.I don’t even want to go into the issue of the trending Jollof wars, especially between Nigeria and Ghana. All I know is that a good cook will make a good tasting Jollof Rice. In my own opinion, I think it has to do with the cooking abilities of an individual and not a country. Let me know your opinion. Though quite a lot of rice types can be used to make Jollof rice. I have used the long grain parboiled rice for this recipe – This rice is soaked, steamed and dried. Then the hull is removed to make parboiled rice. The steaming enables the rice to absorb nutrients and changes the starch so that it cooks into a firmer, less sticky dish of rice than regular white rice. I also have a beef jollof rice recipe that I prepared using basmati rice. You may want to check it out.In a large pan, preheat the cooking Oil. Once the oil is hot, add the diced onions and fry for about 3 to 5 minutes or till the onions become soft.We usually serve Jollof with Chicken, Turkey, Beef, Goat Meat or Fish, and sometimes with a side of fresh creamy Coleslaw or Nigerian salad. In west Africa, a party such as a wedding ceremony or a naming ceremony is not complete without this meal. It is a sure party pleaser.Add the blended pepper and allow the pepper to cook until the water is reduced entirely and the oil is seen floating on the fried pepper.
Season with Thyme, Curry powder, salt to taste and seasoning Cubes. Leave to cook for another 2 to 5 minutes.
Stir in the Rice until it is well coated with the sauce. Add the Chicken stock and cover it with a tight-fitting lid then allow it to come to a boil
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..Add the blended pepper and allow the pepper to cook until the water is reduced entirely and the oil is seen floating on the fried pepper.
Season with Thyme, Curry powder, salt to taste and seasoning Cubes. Leave to cook for another 2 to 5 minutes.
Stir in the Rice until it is well coated with the sauce. Add the Chicken stock and cover it with a tight-fitting lid then allow it to come to a boilStart the rice at a hard boil over medium-high heat with the lid on. When you hear your pot hissing or the lid jittering, immediately turn the heat down to medium-low, or as low as you can get it yet still have the liquid simmering. Why? Rice likes it nice and easy.Patience makes rice fluffy. Just like you, it does not like to be rushed!
The difference between okay rice and perfectly cooked rice is letting it sit 10 minutes and passively steam after it’s done simmering. This is something 95% of package instructions neglect to tell you, but it’s really important.
Think of these 10 minutes as part of the cooking time. Now you know the big secret!
TROUBLESHOOTING RICE
Watery Rice: There’s too much liquid. Strain out the excess liquid, return the rice to the pot, and let it sit on the lowest heat for 10 minutes with the lid on (if the rice is still hard) or the lid off (if it’s on the mushy side).
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 rice.Rinse the rice: Put the rice in a wire mesh sieve or strainer and rinse it under cold water for about 30 seconds, or until the water runs clear. Swish it around to get the excess water off.2 Combine the rice and liquid: In a medium saucepan (about 2 quarts), combine the rice and water. Add the salt, if using.Cover and bring to a boil: Put on the lid. Turn the heat to medium-high and bring the rice to a boil. The liquid can quickly boil over and make a big mess, so watch the pot for steam, or listen for the lid making jiggling sounds.Turn down the heat and set the timer: Once the rice comes to a boil, set a timer for 10 minutes. Reduce the heat to medium-low, or as low as it can go while still maintaining a very gentle simmer (look for wisps of steam around the lid). It’s okay to take off the lid a few times to check on the progress of the rice but try to keep it to a minimum.Turn off the burner and let the rice steam: Turn off the heat. Let the rice sit with the lid on for 10 minutes so it can steam. Even though the pot is not on the heat, this is part of your cooking time. It’s what makes the rice nice and fluffy, like restaurant rice.Nigerian Jollof Rice or Jellof rice is a rich and incredibly tasty west African one-pot Meal. It is a very versatile dish, and it is usually made from scratch using Rice, Tomatoes, Pimento peppers, Tomato paste, Scotch bonnet, Onions, Salt, and other spices. When cooking Jellof rice, building a flavor base is very important. Don’t be in haste to dump your ingredients in the pot otherwise, you will end up with what we call ”concoction”. Each step counts so try to do each of the steps in detail.
The inevitable foundation for building up the flavor in this meal is to start by sauteeing the Onions. This should take about 3 to 5 minutes. The next thing is to stir in the Tomato paste. This adds a deep and rich tomato flavor; I simply fry this for another 5 minutes or thereabouts.
Add the Ginger and Garlic and cook along with the Tomato paste for another two minutes; Actually, by the time this ready, you will notice it in the smell. If you keep it cooking any longer you might risk burning them.
Add my blended peppers. Usually, there is no particular time frame for frying this pepper. I often stop when the sauce becomes really thick and the oil literally floats on top of the sauce. At this point, most of the water is gone and the sauce no longer smells raw. Trust me you will know but just in case, you are still in doubt, I would say maybe 20 to 25 minutes depending on the quantity of water in your blended pepper.
Finally, in building my flavorThe inevitable foundation for building up the flavor in this meal is to start by sauteeing the Onions. This should take about 3 to 5 minutes. The next thing is to stir in the Tomato paste. This adds a deep and rich tomato flavor; I simply fry this for another 5 minutes or thereabouts.
Add the Ginger and Garlic and cook along with the Tomato paste for another two minutes; Actually, by the time this ready, you will notice it in the smell. If you keep it cooking any longer you might risk burning them.
Add my blended peppers. Usually, there is no particular time frame for frying this pepper. I often stop when the sauce becomes really thick and the oil literally floats on top of the sauce. At this point, most of the water is gone and the sauce no longer smells raw. Trust me you will know but just in case, you are still in doubt, I would say maybe 20 to 25 minutes depending on the quantity of water in your blended pepper.
Finally, in building my flavor, I add the Thyme, Curry powder, Salt, white pepper (good but optional) and seasoning cubes. Adjust the seasoning at this point if there is a need to. Once the flavor is on point, then, I stir in my Rice. Make sure you stir the Rice properly until you cover each grain of Rice with the sauce. Now add the chicken stock. Give it a brief stir and cover it up with a tight-fitting lid. If your lid is not fitting enough, simply cover the rice with a foil paper before covering it with the lid. This is because Jollof needs a lot of steam in order to turn out well.
Once, the rice comes to a boil, reduce the heat to medium-low immediately and continue to cook until the rice is done about 20 to 25 minutes.I don’t even want to go into the issue of the trending Jollof wars, especially between Nigeria and Ghana. All I know is that a good cook will make a good tasting Jollof Rice. In my own opinion, I think it has to do with the cooking abilities of an individual and not a country. Let me know your opinion. Though quite a lot of rice types can be used to make Jollof rice. I have used the long grain parboiled rice for this recipe – This rice is soaked, steamed and dried. Then the hull is removed to make parboiled rice. The steaming enables the rice to absorb nutrients and changes the starch so that it cooks into a firmer, less sticky dish of rice than regular white rice. I also have a beef jollof rice recipe that I prepared using basmati rice. You may want to check it out.In a large pan, preheat the cooking Oil. Once the oil is hot, add the diced onions and fry for about 3 to 5 minutes or till the onions become soft.We usually serve Jollof with Chicken, Turkey, Beef, Goat Meat or Fish, and sometimes with a side of fresh creamy Coleslaw or Nigerian salad. In west Africa, a party such as a wedding ceremony or a naming ceremony is not complete without this meal. It is a sure party pleaser.Add the blended pepper and allow the pepper to cook until the water is reduced entirely and the oil is seen floating on the fried pepper.
Season with Thyme, Curry powder, salt to taste and seasoning Cubes. Leave to cook for another 2 to 5 minutes.
Stir in the Rice until it is well coated with the sauce. Add the Chicken stock and cover it with a tight-fitting lid then allow it to come to a boil
