Burnt Rice Tea | Ranovola

I can’t believe I’m going to do this, but here we are: I’m going to show you how to burn rice. It’s for a perfectly good cause: a cool, refreshing glass of ranovola, or burnt rice teaThis toasty-tasting drink is popular in Madagascar, where the bottom of the rice pot is reserved to flavor the local river water.

Rice crop near Ambositra, Madagascar by Bernard Gagnon. Closeup by Jean-Louis Vandevivère.

It’s super easy to do, as long as you don’t burn the rice too fast. You have to do it just right.

Ahem.

Start with a cup of cooked rice spread on the bottom of a saucepan. Heat over medium until it begins to smell toasty. Continue scraping and turning the rice… Until the whole mess rattles and clacks as you move it, like a cup of popcorn kernels. Lower the heat as you go, being sure not to send plumes of smoke throughout your house. (To be honest, it’s really more toasted than burned)

And here you have it: perfectly “burned” rice: Add on plenty of hot water and let steep until cooled. Meanwhile, go lounge in the shade of a baobab tree… if you can find any shade, that is.

Baobab tree in rice field by Zigomar. Baobabs with leaves by Frank Vassen.

When you get home, strain out the burnt rice and…

…serve over ice (optional) with a smile (not optional).Ahhh, now that’s a refreshing glass of burnt! There really is no hard and fast recipe for this, but I burned 1 cup cooked rice and added about 8 cups water.  You might like your burnt flavor stronger or weaker – it’s up to you!

I hope you…

… love it!

It’s quite the experience!

P.S. She ended up drinking almost her entire glass!

 

Burnt Rice Tea | Ranovola
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This toasty-tasting drink is popular in Madagascar, where the bottom of the rice pot is reserved to flavor the local river water.
Servings
6 people
Cook Time Passive Time
15 minutes 1 hour
Servings
6 people
Cook Time Passive Time
15 minutes 1 hour
Burnt Rice Tea | Ranovola
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This toasty-tasting drink is popular in Madagascar, where the bottom of the rice pot is reserved to flavor the local river water.
Servings
6 people
Cook Time Passive Time
15 minutes 1 hour
Servings
6 people
Cook Time Passive Time
15 minutes 1 hour
Ingredients
  • 1 cup white rice , cooked
  • 8 cups boiling water
Servings: people
Units:
Instructions
  1. Start with a cup of cooked rice spread on the bottom of a saucepan.
  2. Heat over medium until it begins to smell toasty.
  3. Continue scraping and turning the rice... Until the whole mess rattles and clacks as you move it, like a cup of popcorn kernels.
  4. Add on plenty of hot water and let steep until cooled.
  5. Once cooled, strain out the rice and serve over ice.

19 Comments

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