This is the burned-rice beverage which is an important part of the
meal. Malagache cooks double the quantity of rice they require for the meal. When it is cooked, they remove most of the rice from the earthenware pan. The remainder (a layer about 1/2-inch thick) is heated until it is burned and acquires a characteristic aroma. At that point boiling water is poured over the rice to the top of the pan. It is cooled, strained, and chilled.
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