8-Vary (Rice)

Ingredients

Preparation

Wash the rice thoroughly, add the rice in a small pan and add water.

Cooking

Cook the rice over medium heat until the water reaches boiling point. Then, partially open the lid of the pan and continue cooking on medium heat until the water has evaporated. Fully cover the pan again and reduce the heat to the lowest setting. This method will ensure the rice is cooked perfectly and becomes fluffy.

In Madagascar, we intentionally allow the bottom part of the rice to become slightly browned and stick to the pan. This brown portion, known as ampango, is essential for making ranon’ampango or ranovola, which translates to rice juice and is a must-have of Malagasy cuisine.

Serving suggestion

In Madagascar, rice is a staple that complements a wide variety of dishes, from romazava to various sauces. It is enjoyed at every meal—breakfast, lunch, and dinner.
For breakfast, we refer to it as ankera, which literally means “leftover.”

Enjoy – Mazotoa misakafo!

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