Arepas de Arroz

Ingredients

• 245 gcooked rice
• 85 g, plus extra for toppingmozzarella or another cheese
• 1egg, beaten
• 1 clovegarlic, crushed
• to tastechopped parsley
• to tastefinely chopped spring onion
• to tastesalt and pepper
• to taste, optionaldried chilli flakes
• 16 gplain flour

Instructions

1. 1

   Cool the rice

   Cook the rice in the usual way, then leave it to cool and transfer it to a bowl.

2. 2

   Add garlic

   Stir the crushed garlic and cheese into the rice.

3. 3

   Season the mixture

   Add the spring onion, parsley, salt, pepper and chilli flakes, then mix well.

4. 4

   Mix in egg

   Pour in the beaten egg and stir to combine.

5. 5

   Add the flour

   Mix in the plain flour to help give the mixture more structure.

6. 6

   Combine thoroughly

   Stir with a spoon or mix with very clean hands.

7. 7

   Portion the mixture

   Divide the mixture into portions and press each one together firmly. The mixture will be quite soft, so use the shaping method in the next steps.

8. 8

   Flatten each portion

   Open out a plastic bag, place a portion of mixture on it and flatten it by hand.

9. 9

   Cut the arepas

   Use the rim of a small cup to cut out the shape. This should make around 12 small arepas.

10. 10

    Brown both sides

    Cook the arepas on a hot griddle with a little fat until well browned on both sides.

11. 11

    Melt extra cheese

    Scatter more grated cheese over each arepa and cook until it has melted.

12. 12

    Serve with sauce

    Eat them plain or serve with guacamole, hogao or a sauce of your choice.

What are arepas de arroz?

Arepas are a familiar part of Colombian cooking, with versions made from different grains and regional ingredients. This variation uses cooked rice in place of the more usual corn-based dough, making it a useful way to transform leftovers.

Cheese, egg and flour help bind the rice into small patties, while a final layer of melted cheese gives them a savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 59 calories, 3g protein, 6g carbs, 2g fat.

The rice and flour provide most of the carbohydrates, while mozzarella and egg contribute much of the protein and fat. The extra cheese on top adds more fat and protein, so its amount will affect the nutrition estimate. Pair an arepa or two with salad or vegetables for a more balanced plate.

Make the most of cooked rice

Rice: Use rice that has already been cooked and cooled, as the recipe directs. The grains should be soft enough to press together but not wet or mushy.

Cheese: Mozzarella melts readily and gives the mixture a mild, stretchy texture. Another cheese can be used, with extra grated cheese reserved for the topping.

Shape the soft mixture

Binder: The egg and flour give the rice mixture more cohesion, but it remains softer than a firm dough. Mix thoroughly so these ingredients are distributed throughout.

Shaping: Flatten each portion on an opened plastic bag, then cut it with the rim of a small cup. This helps make neat, similar-sized arepas without needing to handle the mixture more than necessary.

Look for a golden crust

Griddle: Start with a hot cooking surface and only a little fat. Let each side brown before turning so the arepas hold together and develop a crisp exterior.

Topping: Add the extra cheese after both sides are browned. They are ready when the topping has melted.

Balance the seasoning

Aromatics: Garlic, spring onion and parsley bring freshness and savoury flavour to the rice. Chop the herbs and onion finely so they mix evenly into each portion.

Heat: Chilli flakes are optional, so leave them out for a milder batch or add them to taste. Season carefully, bearing in mind that the cheese may already be salty.

Serve them while warm

Sauces: Guacamole and hogao both pair well with the browned, cheesy arepas. A favourite salsa or another dipping sauce works too.

Meal: Serve them as a snack or alongside a fresh salad or vegetables for a more rounded plate.

Recipe notes & tips

• Cool the cooked rice before mixing it with the other ingredients.
• Chop the spring onion and parsley finely so the mixture is easier to shape.
• Use a small cup rim to make around 12 evenly sized arepas.
• Cook in batches if needed so the patties have room to brown on the griddle.
• Wait until the first side is well browned before turning each arepa.
• Add the topping cheese once both sides are browned so it melts without slowing the browning.

Variations

• Use another cheese: Choose a cheese that melts well in the mixture and on top.
• Skip the chilli: Leave out the dried chilli flakes for a milder result.
• Add more herbs: Adjust the parsley to suit your taste.
• Serve with hogao: Spoon Colombian tomato-and-onion hogao alongside the warm arepas.
• Try guacamole: Serve with guacamole for a cool, creamy contrast.

Common mistakes to avoid

• Using wet rice: Excess moisture can make the mixture difficult to shape; use cooled cooked rice as directed.
• Expecting firm dough: The mixture is soft; flatten it on an opened plastic bag and cut it with a cup rim.
• Turning too soon: A pale arepa may break apart; let it brown well on the first side before flipping.
• Using too much fat: A little is all the griddle needs; excess can make the arepas greasy.
• Adding topping cheese too early: Brown both sides first, then add the extra cheese and cook until melted.

How to store

Refrigerate leftover arepas in a covered container and use within 3 days. Reheat on a lightly greased griddle or in a frying pan until hot throughout; the surface will crisp better than it will in a microwave.

Frequently asked questions