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Ranon'apango
Malagasy toasted rice-crust water, drunk with meals
Ranon'apango is the everyday drink of Madagascar: after rice is cooked, the crust at the bottom of the pot is left to toast until golden, then water is boiled with it to make a pale amber, nutty, slightly smoky drink. It is served warm or cold in jugs alongside meals in homes and hotelys, and is a safe way to drink boiled water. Chef's tip: toast the crust until golden-brown, not black; burnt rice makes the drink bitter.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/4 doneStep 1: Cook 5 ½ oz long-grain rice with 1 cup water for the rice in a heavy pot, covered, over a low heat for 15 minutes. Spoon out the soft rice to eat, leaving a thin layer stuck to the bottom.
15 minStep 2: Leave the pot on a medium-low heat, uncovered, for 6–8 minutes until the crust toasts golden-brown and smells like popcorn. Common mistake: letting it blacken.
8 minStep 3: Pour in 1.2 litres water carefully (it will hiss), scrape the bottom and boil for 5 minutes until the water turns amber.
5 minStep 4: Strain, add 1 tsp sugar if you like, and serve warm or chilled.
Nutrition per serving
- Calories
- 40 kcal
- Protein
- 1 g
- Carbs
- 9 g
- Fat
- 0 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ranon'apango take?
- About 30 minutes in total: 5 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of long-grain rice?
- Any long-grain rice, same amount.
- What can I use instead of water for the rice?
- Any long-grain rice, same amount.
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