Arepas de Arroz: Traditional Colombian Rice & Cheese Arepas
Arepas de Arroz are a spectacular, deeply traditional variation of the classic Colombian arepa, incredibly popular along the Caribbean coast. Made primarily from a base of rice and salty coastal cheese, these arepas boast a beautifully unique, slightly crispy exterior and a soft, cheesy interior.
The secret to this 1-hour and 15-minute recipe is the entirely from-scratch preparation of the dough. Instead of buying pre-made flour, you mill sun-dried rice yourself. By cooking a small portion of this fresh flour in boiling water to create a thick binder (cuajo), and then kneading it into the rest of the raw flour alongside the grated cheese, you achieve a perfectly pliable dough without any gluten!
Arepas de Arroz (Traditional Rice Arepas)
A classic Caribbean coastal delight! Handmade rice flour dough mixed with salty costeño cheese, shaped, and grilled or fried to golden perfection.
Utensils and Equipment
- Traditional mill (Molino)
Ingredients
- 1 lb Rice
- 2 cups Water
- 1/2 lb Queso Costeño Salty Colombian white cheese, grated
- Salt to taste
Instructions
- Prep and dry the rice: The very first step is to clean and wash the raw rice thoroughly. Drain it completely, lay it out, and let it dry directly in the sun for 1 full hour.
- Mill the flour: Once the rice is completely dry again, pass it through your traditional mill to grind it down into a fine, homemade rice flour.
- Cook the binder: In a caldero or heavy pot, bring the 2 cups of water to a boil with salt to taste. Once boiling, slowly and gradually sprinkle in exactly 10 tablespoons of your freshly milled rice flour. You must stir continuously and vigorously to ensure absolutely no lumps form.
- Let it set: Pour this thick, hot mixture into a separate container and let it rest until it cools and sets (cuaje) into a firm paste.
- Mix the dough: Place the rest of your dry, milled rice flour into a large mixing bowl and form a hole in the center. Add the thickened cooked paste into the center, along with the grated queso costeño. (Chef's Hack: If you are outside Colombia and cannot find queso costeño, you can substitute it with any firm, salty white cheese like feta or cotija!) Knead everything together vigorously until you achieve a smooth, manageable dough.
- Shape and cook: Take portions of the dough, form them into balls, and flatten them to create the arepas. Place them in a hot pan to grill (or in hot oil to fry) until they achieve a beautiful golden brown color on both sides!
Notes
- Coastal Staple: In the Colombian Caribbean, these rice arepas are a massively popular side dish, almost always served as an accompaniment to heavy meals or simply enjoyed fresh off the grill with an extra slice of cheese on top.
- International Cousins: While deeply rooted in the Colombian coast, variations of rice arepas are also highly popular and culturally significant in neighboring Venezuela!
- Nutritional Boost: Despite being a heavy starch, rice is an excellent source of natural energy and provides essential vitamins and minerals like niacin, vitamin D, calcium, fiber, iron, thiamine, and riboflavin.
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