Saturday, March 23, 2013

Arepas de Arroz

This recipe for Arepas de Arroz is under the Pancakes y Hotcakes section that I first tried on January 2, 2010.

My kids still love pancake mornings so today, after I made the basic pancake recipe for them, I moved on to try the arroz version.

Over the last few years, I moved my pancake prep straight to a blender. Forget the sifting and beating and all that. Not worth it. And, because I  made the basic recipe a few times Nitza's way, I'm entitled to my own way.  And, this way gets the consistency to more of what we know and love.  Round pancakes.  Not those thin, runny bell-shaped pancakes from my first try at Cuban Pancakes.

To refresh your memory, the basic pancake recipe (now in osterizer form):

Sift 1 1/4c flour, 1 1/2t polvos royal (double acting baking powder), 1T sugar and 1/2t salt in the blender.

Add an egg, 1 1/4c milk and 2T butter.

Pour by ladlefuls onto a greased skillet.  Wait for the bubbles to form on top.

Flip and serve.  Round circles.  Not runny bell-shapes.

For the rice version of the pancakes, or Arepas de Arroz, as Nitza calls them, add rice that was soaked in milk from the night before.  I didn't know I was going to make these, so I started the soaking when I read the recipe through.  Probably 20 minutes before I needed to throw them into the blender.  I'm assuming the rice would have gotten puffier and softer.  

This sweet and savory pancake is really quite good.  It has the subtle Killer Rice taste, but the sweetness of the pancake.  Well played, Nitza, well played.

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