Chicken Bouillon Powder for Yellow Rice – Ready Stock in Seconds

Chicken bouillon powder for yellow rice at Al Laith costs EGP 200 per kg. Prices exclude sales tax; effective 28 October 2026. We supply 1 kg and 5 kg packs and 15 and 25 kg bags with delivery across Egypt; ask for a quote on WhatsApp.

25–30 g per 1 L of water for chicken soup.

Both use the same dose of 25–30 g per litre. This one is for yellow rice and the other is for white rice; the Al Laith team will help you choose.

It gives ready stock with consistent taste without long boiling, saving time and gas in the kitchen.

Make the stock first: 25–30 g per 1 litre of hot water, stirred until dissolved. Then cook the rice in this stock instead of water, using the same amount of liquid you normally use. Taste the stock before adding more salt to the rice.

Yes. Make the stock first: 25–30 g per 1 litre of hot water, stirred until dissolved, then cook the vegetables and orzo in it for soup, or use it for the broth of chicken and vegetable couscous. Taste before adding salt, because the bouillon is already salted.

Yes. Make the broth first with 25–30 g per litre of water, then cook the pasta or vermicelli in it instead of plain water so the flavour gets into the dough. If a sauce goes on afterwards, taste first and cut back the salt.

At 25–30 g per 1 L of water, 1 kg makes 33–40 L of chicken stock, and a 25 kg bag makes about 830–1,000 L — an easy way to plan your restaurant's weekly need from the number of soup and broth-rice pots.

It depends on quantity and pack (1 kg or 5 kg pack, 15 kg or 25 kg bag). Send us the quantity and your governorate on WhatsApp for a detailed quote.