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.
Servings 8 arepas
Calories 76kcal
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
- 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
Serving: 1arepa | Calories: 76kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Cholesterol: 21mg | Sodium: 28mg | Potassium: 46mg | Fiber: 1g | Vitamin A: 40IU | Calcium: 20mg | Iron: 0.4mg
