Rice Arepas With Smoked Trout Recipe
“Arepas, the quintessential Colombian breakfast food, accompany me wherever I go,” writes stylist and designer Mariana Velásquez in her cookbook Revel. “I make a large batch and keep a stash in the freezer to serve with smoked trout, butter, and lemon,
“I make a large batch and keep a stash in the freezer to serve with smoked trout, butter, and lemon, or simply with farmer cheese and a dash of sea salt.”
or simply with farmer cheese and a dash of sea salt.” This version calls for brown rice instead of the traditional masarepa (precooked cornmeal) and incorporates flaxseeds and sesame seeds. Velásquez recommends serving one or two arepas per person.
Adapted from Revel: A Maximalist’s Guide to Having People Over by Mariana Velásquez. Copyright © 2026. Available from Ten Speed Press.
2¼ cups long-grain brown rice
2 cups ricotta
2 Tbsp. kosher salt
½ cup flaxseeds
½ cup sesame seeds
For the accompaniments (for 4 arepas):
1 lb. smoked trout or salmon
1 cup crème fraîche
¼ cup chopped chives
Instructions
Make the arepas: To a nonreactive container or glass bowl, add the rice and 4 cups of water. Set aside to soak for 8 hours.
Line a baking sheet with parchment (or use large plates that fit in your freezer). Drain the rice, shaking off excess water, and transfer to a food processor. Blend to a finer consistency, 1–2 minutes, then add the ricotta and salt and process until a smooth, glossy homogeneous dough forms.
Transfer the dough to a medium bowl and fold in the flax and sesame seeds by hand. Turn the dough out onto a work surface and divide into 12 pieces. Working with one piece at a time, form each piece into a 3-inch disk about ¼ inch thick. Place the arepas in a single layer on the prepared baking sheet as you form them. Once the baking sheet is full, place another piece of parchment on top. You can stack up to three layers on top of one another.
Freeze until the arepas are fully frozen, 1–2 hours. Unless you plan to eat them right away, transfer to a well-sealed freezer bag. These will keep frozen for up to 3 months.
To cook, heat a large cast iron or nonstick skillet over medium. When it’s hot, remove the arepas from the freezer and place directly in the skillet. Cook undisturbed until golden on the bottom, about 4 minutes. Using a spatula, flip and continue cooking until golden on the second side, about 3 minutes more.
Serve the arepas on a platter alongside the trout, crème fraîche, chives, lemon wedges, and oil.
- Who: Mariana Velásquez · Courtesy Ten Speed Press
- Figures: 1 lb
