Do you have rice from the day before? Perfect! We solves your breakfast, with a delicious and economical recipe: cooked rice repas. Originally this recipe is inspired by the Zulian rice pancakes, the preparation is very similar but the difference is that the pancakes are sweet and the arepas are not.
Can you imagine the nutrients that this recipe contains? Sweet corn has a large number of nutritional sources: carbohydrates, fiber, and mineral salts such as potassium, magnesium, iron, calcium, zinc, sodium and phosphorus. It also has vitamins A, B1, B2, B3, B6, B9, E and C. In addition, the germ of the corn kernel contains an oil that does not have cholesterol. For this recipe you can use cornstarch (corn starch) or corn flour (precooked or prepared), both give excellent results, although we have chosen to make rice arepas with cornstarch, being able to use this brand of cornstarch or any other.
White rice, meanwhile, contains various nutrients: protein, fiber, sodium, niacin, phosphorus, pantothenic acid or vitamin B5, copper, magnesium, zinc, potassium, thiamin and carbohydrates. In addition, in the integral version it has zero cholesterol. Add the nutritious wonders of corn and rice, to a filling of your choice. Result: a nutritious, cheap and easy dish!
Ingredients to make Cornstarch Rice Arepas:
- 1 cup of cooked rice (175 grams)
- 1 Egg (optional)
- 6 tablespoons cornstarch or cornmeal
- 6 tablespoons of water
- 1 pinch of salt to taste (optional)
How to make Cornstarch Rice Arepas:
Lay out the ingredients, before starting to work on these homemade rice arepas. First, place the indicated measurements in several containers, this will make your job a lot easier.
Tip: It is advisable that the rice be from the day before, the consistency it acquires helps this recipe.
The first thing you should do is mix the cornstarch with the cooked rice. To achieve a good texture in the dough, perform kneading intervals. In a few squeeze the mixture with your closed fist, like modeling clay, this helps to eliminate lumps. In others, it moves the mass in the container in an enveloping way. Gradually add the six tablespoons of water as you knead. Apply salt to taste. When you have a homogeneous dough, with a firm but not sticky texture, the preparation will be at its point. Make a ball.
Have a frying pan with oil or without oil, it depends if you prefer the rice arepa with cornstarch in a fried or roasted version.
Trick: Remember that it is important that the pan is very hot before placing the Venezuelan arepas, so it is advisable to preheat.
This step is optional, because you can add or not the egg. If you prefer cornstarch and rice arepas with a crunchy texture, I recommend using it. However, we repeat, this recipe is perfect with or without the egg.
Tip: The egg gives the dough more moisture and compacts it when you knead. If you put it at the end and fry, it will give a crunchy touch when you taste it.
Knead just a little, until the egg is integrated. The dough may stick to your hands a little bit, don’t worry that will give it an interesting texture.
Tip: If you feel that the dough is sticking a lot, add a little water to your hands or oil.
Egg version ready! Now divide the ball into two parts and form two separate balls. Place one of the balls between your palms, simulate a short clap, almost without separating the palms. Each pat do it by rotating your hands a little. Do that movement until you achieve a disk of dough? If you don’t get a circular rice and cornstarch arepa at first, don’t worry, it takes some practice, it will still be delicious. The pan is already waiting for us preheated. Cook the arepas without wheat flour and wait five minutes between turns. The burner should be on medium heat.
Tip: The oil must be very hot.
What a treat! These cornstarch cooked rice arepas are ready for the filling. This dish goes with many fillings, but I made it with white cheese and avocado. The topping of the arepa is crispy and the melted cheese with avocado… I can only say: mmmm!
