Bring to a boil plenty of salted water and cook the rice. When it is cooked, drain and let it cool. Separately, dissolve the brewer’s yeast in the milk. Add the flour and milk to the wholemeal rice previously put aside. Mix well and then grate the orange zest in the mixture. Then form sticks of the length of 5/6 cm, dip them in boiling oil until they are golden-brown. Meanwhile, mix the honey with the orange juice for the sauce. Serve the zeppole still warm.