Olam mill nigeria rice for sale at affordable price - Ajakaketiewe
Saturday, 26 September 2020
No photo
Item details
City:
Ajakaketiewe, Delta
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..Soooo this is not traditional Mexican rice, at all. While I love the flavors that traditional Mexican rice has, I dislike the chopping and the sauteeing. So for this recipe, I took a drastic shortcut and subbed with some jarred salsa…and really loved the flavor it had!
1 cup basmati rice rinsed
1 tablespoon coconut oil (optional)
1 cup salsa
1/2 teaspoon cumin
1/4 teaspoon chipotle chili powder
1/4 teaspoon salt
2 cups chicken or vegetable stock1/4 cup boiling water
pinch saffron threads (roughly 1/8 tsp)
1 cup basmati rice rinsed
1 tablespoon coconut oil
1/2 teaspoon onion powder
1/4 teaspoon salt
1 3/4 cup stock (veggie or chicken)Make sure you use good quality saffron for this recipe; you only need a pinch of it! Before adding the saffron to the rice, we soak it in 1/4 cup of boiling water for 5 minutes…this helps the color and the flavor diffuse through the rice. Saffron gives basmati a really nice flavor (why is it so hard to describe how saffron tastes? Can anyone help me out here?), that goes well with middle eastern flavorsAdding a can of coconut milk to basmati gives it the best texture, and a really nice coconut flavor! This tropical rice recipe goes well with Asian or Caribbean flavors.
1 1/2 cups basmati rice
13.5 oz coconut milk (400 mL; full fat)
1 tablespoon coconut sugar (or brown sugar)
1/2 teaspoon salt
2 1/4 cups waterThis simple recipe uses lemon zest and fresh lemon juice (added after cooking) to give a bright citrussy flavor to the rice. Basil and oregano compliment the lemon flavors.
1 cup basmati rice rinsed
1 tablespoon coconut oil (refined recommended)
1/4 teaspoon salt
1/2 lemon zested
1 teaspoon dried basil
1 teaspoon dried oregano
2 cups stock (chicken or vegetable)
after cooking
1/2 lemon juicedrequire no chopping or sauteeing (so you can just measure things out and be done!)
can be made on the stove top or in a rice cooker
are perfect for meal prep
are so much more delicious than plain rice! Is rice a staple at your house? It sure is at our house! When we are looking for an easy side dish recipe, we often turn to rice.Add a cup of rinsed rice directly into the water, and bring everything to a boil together. Cover, reduce the heat, and let it simmer for 17 minutes.Melt some butter in a pot, then add 1 ½ cups of rice and any necessary aromatics. Coat the rice in fat until it looks slightly translucent. Add 3 cups of broth and a little salt and bring to a boil. Cover, reduce, and simmerThis method may be controversial, but that doesn’t mean you should avoid it. Add your desired amount of rice to a pot of salted, boiling water. Cook to your desired degree of doneness, then drain.Dump a rinsed cup of rice and 1 ¼ cups chicken broth (In a pressure cooker, the ratio needed is closer) into the inner pot. To prevent sticking, add a teaspoon of olive oil and a teaspoon of salt. Stir only to submerge the rice evenly. Screw the lid on and press the “rice” setting, making sure the steam valve is closed. After the rice is done cooking, let sit for 10 minutes to release pressure.
If you need to feed a lot of people, this method may be your best bet. Coat the bottom of a casserole dish with oil. Add rice, salt, unsalted butter, and warm chicken stock and stir. While the mixture is still hot, cover the dish with foil. Cook at 375 degrees for 25 minutesTo cook rice in a crock pot, rub the inside with butter and add 1 cup of rice, 2 cups of water (ratios are key to rice, and using too much water is one of the easiest ways to mess it up! If you prefer a chewier rice, try 1 ¾ cups of water instead), additional butter, and salt. Cook on high for 1 ½ hours, stirring occasionally.We got some help from recipe developer Nicole McLaughlin, who tried seven different ways of preparing rice. For this experiment, Nicole cooked long-grain white rice (the best kind). Her criteria for perfect rice is separated, fluffy, thoroughly cooked (but not mushy) grains. That’s the golden standard she used to judge all seven cooking methods. Here’s how they all work, and which she liked best.Soooo this is not traditional Mexican rice, at all. While I love the flavors that traditional Mexican rice has, I dislike the chopping and the sauteeing. So for this recipe, I took a drastic shortcut and subbed with some jarred salsa…and really loved the flavor it had!
1 cup basmati rice rinsed
1 tablespoon coconut oil (optional)
1 cup salsa
1/2 teaspoon cumin
1/4 teaspoon chipotle chili powder
1/4 teaspoon salt
2 cups chicken or vegetable stock1/4 cup boiling water
pinch saffron threads (roughly 1/8 tsp)
1 cup basmati rice rinsed
1 tablespoon coconut oil
1/2 teaspoon onion powder
1/4 teaspoon salt
1 3/4 cup stock (veggie or chicken)Make sure you use good quality saffron for this recipe; you only need a pinch of it! Before adding the saffron to the rice, we soak it in 1/4 cup of boiling water for 5 minutes…this helps the color and the flavor diffuse through the rice. Saffron gives basmati a really nice flavor (why is it so hard to describe how saffron tastes? Can anyone help me out here?), that goes well with middle eastern flavorsAdding a can of coconut milk to basmati gives it the best texture, and a really nice coconut flavor! This tropical rice recipe goes well with Asian or Caribbean flavors.
1 1/2 cups basmati rice
13.5 oz coconut milk (400 mL; full fat)
1 tablespoon coconut sugar (or brown sugar)
1/2 teaspoon salt
2 1/4 cups water1/4 cup boiling water
pinch saffron threads (roughly 1/8 tsp)
1 cup basmati rice rinsed
1 tablespoon coconut oil
1/2 teaspoon onion powder
1/4 teaspoon salt
1 3/4 cup stock (veggie or chicken)This simple recipe uses lemon zest and fresh lemon juice (added after cooking) to give a bright citrussy flavor to the rice. Basil and oregano compliment the lemon flavors.
1 cup basmati rice rinsed
1 tablespoon coconut oil (refined recommended)
1/4 teaspoon salt
1/2 lemon zested
1 teaspoon dried basil
1 teaspoon dried oregano
2 cups stock (chicken or vegetable)
after cooking
1/2 lemon juicedSoooo this is not traditional Mexican rice, at all. While I love the flavors that traditional Mexican rice has, I dislike the chopping and the sauteeing. So for this recipe, I took a drastic shortcut and subbed with some jarred salsa…and really loved the flavor it had!
1 cup basmati rice rinsed
1 tablespoon coconut oil (optional)
1 cup salsa
1/2 teaspoon cumin
1/4 teaspoon chipotle chili powder
1/4 teaspoon salt
2 cups chicken or vegetable stockMake sure you use good quality saffron for this recipe; you only need a pinch of it! Before adding the saffron to the rice, we soak it in 1/4 cup of boiling water for 5 minutes…this helps the color and the flavor diffuse through the rice. Saffron gives basmati a really nice flavor (why is it so hard to describe how saffron tastes? Can anyone help me out here?), that goes well with middle eastern flavors1/4 cup boiling water
pinch saffron threads (roughly 1/8 tsp)
1 cup basmati rice rinsed
1 tablespoon coconut oil
1/2 teaspoon onion powder
1/4 teaspoon salt
1 3/4 cup stock (veggie or chicken)Soooo this is not traditional Mexican rice, at all. While I love the flavors that traditional Mexican rice has, I dislike the chopping and the sauteeing. So for this recipe, I took a drastic shortcut and subbed with some jarred salsa…and really loved the flavor it had!
1 cup basmati rice rinsed
1 tablespoon coconut oil (optional)
1 cup salsa
1/2 teaspoon cumin
1/4 teaspoon chipotle chili powder
1/4 teaspoon salt
2 cups chicken or vegetable stock
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..Soooo this is not traditional Mexican rice, at all. While I love the flavors that traditional Mexican rice has, I dislike the chopping and the sauteeing. So for this recipe, I took a drastic shortcut and subbed with some jarred salsa…and really loved the flavor it had!
1 cup basmati rice rinsed
1 tablespoon coconut oil (optional)
1 cup salsa
1/2 teaspoon cumin
1/4 teaspoon chipotle chili powder
1/4 teaspoon salt
2 cups chicken or vegetable stock1/4 cup boiling water
pinch saffron threads (roughly 1/8 tsp)
1 cup basmati rice rinsed
1 tablespoon coconut oil
1/2 teaspoon onion powder
1/4 teaspoon salt
1 3/4 cup stock (veggie or chicken)Make sure you use good quality saffron for this recipe; you only need a pinch of it! Before adding the saffron to the rice, we soak it in 1/4 cup of boiling water for 5 minutes…this helps the color and the flavor diffuse through the rice. Saffron gives basmati a really nice flavor (why is it so hard to describe how saffron tastes? Can anyone help me out here?), that goes well with middle eastern flavorsAdding a can of coconut milk to basmati gives it the best texture, and a really nice coconut flavor! This tropical rice recipe goes well with Asian or Caribbean flavors.
1 1/2 cups basmati rice
13.5 oz coconut milk (400 mL; full fat)
1 tablespoon coconut sugar (or brown sugar)
1/2 teaspoon salt
2 1/4 cups waterThis simple recipe uses lemon zest and fresh lemon juice (added after cooking) to give a bright citrussy flavor to the rice. Basil and oregano compliment the lemon flavors.
1 cup basmati rice rinsed
1 tablespoon coconut oil (refined recommended)
1/4 teaspoon salt
1/2 lemon zested
1 teaspoon dried basil
1 teaspoon dried oregano
2 cups stock (chicken or vegetable)
after cooking
1/2 lemon juicedrequire no chopping or sauteeing (so you can just measure things out and be done!)
can be made on the stove top or in a rice cooker
are perfect for meal prep
are so much more delicious than plain rice! Is rice a staple at your house? It sure is at our house! When we are looking for an easy side dish recipe, we often turn to rice.Add a cup of rinsed rice directly into the water, and bring everything to a boil together. Cover, reduce the heat, and let it simmer for 17 minutes.Melt some butter in a pot, then add 1 ½ cups of rice and any necessary aromatics. Coat the rice in fat until it looks slightly translucent. Add 3 cups of broth and a little salt and bring to a boil. Cover, reduce, and simmerThis method may be controversial, but that doesn’t mean you should avoid it. Add your desired amount of rice to a pot of salted, boiling water. Cook to your desired degree of doneness, then drain.Dump a rinsed cup of rice and 1 ¼ cups chicken broth (In a pressure cooker, the ratio needed is closer) into the inner pot. To prevent sticking, add a teaspoon of olive oil and a teaspoon of salt. Stir only to submerge the rice evenly. Screw the lid on and press the “rice” setting, making sure the steam valve is closed. After the rice is done cooking, let sit for 10 minutes to release pressure.
If you need to feed a lot of people, this method may be your best bet. Coat the bottom of a casserole dish with oil. Add rice, salt, unsalted butter, and warm chicken stock and stir. While the mixture is still hot, cover the dish with foil. Cook at 375 degrees for 25 minutesTo cook rice in a crock pot, rub the inside with butter and add 1 cup of rice, 2 cups of water (ratios are key to rice, and using too much water is one of the easiest ways to mess it up! If you prefer a chewier rice, try 1 ¾ cups of water instead), additional butter, and salt. Cook on high for 1 ½ hours, stirring occasionally.We got some help from recipe developer Nicole McLaughlin, who tried seven different ways of preparing rice. For this experiment, Nicole cooked long-grain white rice (the best kind). Her criteria for perfect rice is separated, fluffy, thoroughly cooked (but not mushy) grains. That’s the golden standard she used to judge all seven cooking methods. Here’s how they all work, and which she liked best.Soooo this is not traditional Mexican rice, at all. While I love the flavors that traditional Mexican rice has, I dislike the chopping and the sauteeing. So for this recipe, I took a drastic shortcut and subbed with some jarred salsa…and really loved the flavor it had!
1 cup basmati rice rinsed
1 tablespoon coconut oil (optional)
1 cup salsa
1/2 teaspoon cumin
1/4 teaspoon chipotle chili powder
1/4 teaspoon salt
2 cups chicken or vegetable stock1/4 cup boiling water
pinch saffron threads (roughly 1/8 tsp)
1 cup basmati rice rinsed
1 tablespoon coconut oil
1/2 teaspoon onion powder
1/4 teaspoon salt
1 3/4 cup stock (veggie or chicken)Make sure you use good quality saffron for this recipe; you only need a pinch of it! Before adding the saffron to the rice, we soak it in 1/4 cup of boiling water for 5 minutes…this helps the color and the flavor diffuse through the rice. Saffron gives basmati a really nice flavor (why is it so hard to describe how saffron tastes? Can anyone help me out here?), that goes well with middle eastern flavorsAdding a can of coconut milk to basmati gives it the best texture, and a really nice coconut flavor! This tropical rice recipe goes well with Asian or Caribbean flavors.
1 1/2 cups basmati rice
13.5 oz coconut milk (400 mL; full fat)
1 tablespoon coconut sugar (or brown sugar)
1/2 teaspoon salt
2 1/4 cups water1/4 cup boiling water
pinch saffron threads (roughly 1/8 tsp)
1 cup basmati rice rinsed
1 tablespoon coconut oil
1/2 teaspoon onion powder
1/4 teaspoon salt
1 3/4 cup stock (veggie or chicken)This simple recipe uses lemon zest and fresh lemon juice (added after cooking) to give a bright citrussy flavor to the rice. Basil and oregano compliment the lemon flavors.
1 cup basmati rice rinsed
1 tablespoon coconut oil (refined recommended)
1/4 teaspoon salt
1/2 lemon zested
1 teaspoon dried basil
1 teaspoon dried oregano
2 cups stock (chicken or vegetable)
after cooking
1/2 lemon juicedSoooo this is not traditional Mexican rice, at all. While I love the flavors that traditional Mexican rice has, I dislike the chopping and the sauteeing. So for this recipe, I took a drastic shortcut and subbed with some jarred salsa…and really loved the flavor it had!
1 cup basmati rice rinsed
1 tablespoon coconut oil (optional)
1 cup salsa
1/2 teaspoon cumin
1/4 teaspoon chipotle chili powder
1/4 teaspoon salt
2 cups chicken or vegetable stockMake sure you use good quality saffron for this recipe; you only need a pinch of it! Before adding the saffron to the rice, we soak it in 1/4 cup of boiling water for 5 minutes…this helps the color and the flavor diffuse through the rice. Saffron gives basmati a really nice flavor (why is it so hard to describe how saffron tastes? Can anyone help me out here?), that goes well with middle eastern flavors1/4 cup boiling water
pinch saffron threads (roughly 1/8 tsp)
1 cup basmati rice rinsed
1 tablespoon coconut oil
1/2 teaspoon onion powder
1/4 teaspoon salt
1 3/4 cup stock (veggie or chicken)Soooo this is not traditional Mexican rice, at all. While I love the flavors that traditional Mexican rice has, I dislike the chopping and the sauteeing. So for this recipe, I took a drastic shortcut and subbed with some jarred salsa…and really loved the flavor it had!
1 cup basmati rice rinsed
1 tablespoon coconut oil (optional)
1 cup salsa
1/2 teaspoon cumin
1/4 teaspoon chipotle chili powder
1/4 teaspoon salt
2 cups chicken or vegetable stock
