Can I bake rice arepas instead of frying?

Yes, but they will not be as crispy as pan-cooked arepas.

Rice Arepas (Crispy Venezuelan Arepas with Leftover Rice)

October 31, 2018 by Tiffany 90 Comments

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Got leftover rice? Don’t throw it away, turn it into these crispy, golden rice arepas that are perfect for stuffing, snacking, and showing off a little 😏

Rice Arepas (Crispy Venezuelan Arepas)

Let’s talk about one of the best kitchen glow-ups ever, leftover rice turning into crispy, golden, irresistible arepas 😍

These rice arepas are crunchy on the outside, soft on the inside, and dangerously easy to make. The kind of recipe that starts with, “I’ll just make a few,” and ends with you eating them straight from the pan.

All you need is cooked rice, a few pantry staples, and a skillet. That’s it. No complicated steps, no drama, no weird ingredients hiding in the back of your cabinet.

Why You’ll Love These Rice Arepas

They are a delicious way to use leftover rice
They turn crispy outside and soft inside
They are naturally gluten-free
They are perfect for breakfast, lunch, or dinner
You can fill them with almost anything

Basically, these arepas are the answer to “what do I do with this rice?” and also “what can I eat that tastes amazing without putting in too much effort?”

What Are Rice Arepas?

Traditional Venezuelan arepas are made with cornmeal, but this version uses cooked rice for a slightly different texture that is crispy, hearty, and super satisfying.

They are still very much arepa energy, just with a clever little leftover-rice twist.

How To Make Rice Arepas

Making these is very easy. First, mix the cooked rice with masarepa, egg, seasoning, and a little water if needed. Then shape the mixture into patties and cook them on a hot skillet until golden and crispy on both sides.

That’s the beauty of this recipe. It feels creative and special, but it’s actually very simple. We love a low-effort queen.

Best Fillings for Rice Arepas

Shredded beef
Chicken or chicken salad
Cheese, because obviously
Avocado slices
Black beans
Scrambled eggs for breakfast

Or you can just eat them plain, straight off the pan, while pretending you are “testing for quality.” Totally valid.

Tips For Success

If the mixture feels dry, add water gradually
Use cold or day-old rice for the best texture
Cook over medium heat so they crisp without burning
Do not make them too thick, or they may stay soft in the center

A little patience on the skillet goes a long way here. Crispy arepas are worth waiting for.

Troubleshooting

Why are my arepas falling apart?
They need more binding. Add a little more masarepa or another egg.

Why aren’t they crispy?
Your pan may not be hot enough, or the arepas may be too thick.

Can I bake them?
Yes, but they will not be as crispy as skillet-cooked arepas.

Can I freeze them?
Yes. Freeze them after cooking, then reheat in a skillet or oven.

Frequently Asked Questions

Can I use any type of rice?
Yes. White rice works best, but brown or seasoned rice also works well.

How do I keep rice arepas from falling apart?
Add enough masarepa or an extra egg so the mixture binds together properly.

Can I make rice arepas ahead of time?
Absolutely. Store them in the fridge and reheat in a skillet when ready to eat.

What can I fill rice arepas with?
Cheese, chicken, beef, avocado, beans, or anything else your heart desires.

I hope you try these delicious rice arepas at home. If you do, tag me @LivingSweetMoments or use #LivingSweet so I can see your crispy little masterpieces 💕

Print Recipe

4.78 from 18 votes

Rice Arepas (Crispy Venezuelan Arepas)

Crispy rice arepas made with leftover rice. This easy Venezuelan recipe is gluten free and perfect for breakfast, lunch, or dinner.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast, Main Course

Cuisine: Venezuelan

Keyword: arepas, gluten free arepas, gluten free breads, leftover rice recipes, rice arepas, rice cakes, venezuelan arepas

Servings: arepas

Calories: 76kcal

Author: Tiffany Bendayan

Ingredients

1 cup cooked rice cooled, preferably day-old
1/2 cup masarepa arepa flour
1/4 cup water plus more if needed
1 large egg
2 tablespoons grated Parmesan cheese optional
Salt and pepper to taste
Oil or nonstick spray for cooking

Instructions

In a bowl, combine the cooked rice and masarepa. Mix with your hands
Add the egg, Parmesan cheese (if using), salt, and pepper. Mix until combined
Add water gradually until the mixture holds together but is not wet
Shape the mixture into small round patties
Heat a skillet or griddle over medium heat and lightly grease
Cook the arepas for 3–4 minutes per side or until golden and crispy
Remove from heat, slice open, and fill as desired
Serve warm and enjoy

Notes

- Day-old rice works best for texture
- Do not add too much water or the arepas will fall apart
- Cook over medium heat to allow proper crisping
- These can be frozen after cooking and reheated in a skillet

Nutrition

Rice Arepas (Crispy Venezuelan Arepas with Leftover Rice)

Rice Arepas (Crispy Venezuelan Arepas)

Why You’ll Love These Rice Arepas

What Are Rice Arepas?

How To Make Rice Arepas

Best Fillings for Rice Arepas

Tips For Success

Troubleshooting

Frequently Asked Questions