First, put the rice to cook in cold water in a fairly deep pan.
Add some salt. cut the orange in half and take care to remove the peel from the pulp making sure that it remains intact.
Cook the two parts of the peel together with the rice over low heat, turning occasionally so as not to stick it to the pot.
Cooking rice is crucial for success and at least 1 hour must pass.
The rice must completely disappear in order to absorb all the water. When it starts to make air bubbles it will be time to remove it from the fire and let it rest for a whole night at room temperature.

The following day, remove the peel from the rice and add the flour and icing sugar to the mixture and knead with your hands.
You will see that the icing sugar will melt the rice. Try to make the rice become a well-mixed but not too liquid cream and let it rest for 4 more hours.

When it is time to fry, check that the mixture is not too liquid, otherwise add a little flour, but be careful not to overdo it otherwise the pancakes will be too "wedged". A check is to take a coffee spoon and dip it in the mixture, if it remains straight sunk in the cream and does not fall it is the sign that the consistency is right.
Take a fairly deep pan and fill it with seed oil.
Wait until the oil is hot before frying.
With a coffee spoon, take some mixture and dip it in the frying pan. fill the pan with the pancakes and turn them when they are golden brown.
Then drain them with a slotted spoon and let cool a little on absorbent paper.

Sprinkle with granulated sugar and eat still hot!