Drinks
Ranonapango
Ingredients
- 100g (1/2 cup) Rice
- 950ml (4 cups) Water
Method
- Cook the rice in a dry pot over medium-high heat, stirring, until a layer sticks and toasts to a deep golden-brown on the bottom.
- Pour the water into the pot over the toasted rice.
- Bring to a boil, then reduce heat and simmer for 5 minutes.
- Strain out the rice and serve the amber-colored liquid hot or at room temperature.
Introduction: Ranonapango, toasted rice water, is Madagascar's everyday drink, served at the end of nearly every meal in households across the island.
Cultural Background: It began as a practical way to use the flavorful crust left in the rice pot and became a beloved, slightly smoky-tasting national beverage in its own right.
Tips: Watch the rice closely as it toasts; you want a deep golden crust, not burnt, or the water will taste bitter.
Variations: Some households simply pour hot water directly into the rice-crusted cooking pot rather than toasting rice separately.
Storage: Refrigerate for up to 2 days.
Reheating: Can be served hot, warm, or at room temperature; reheat gently if desired.
Nutrition: Approx. 20 kcal, 0g protein, 4g carbohydrates, 0g fat per serving.
FAQs:
Q: Is ranonapango the same as ranovola?
A: The names are used interchangeably in different regions for the same toasted rice water drink.
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