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.

274 : Arepas de Arroz

Ingredients:

1 1/4 cup flour
1 1/2 teaspoon double acting baking powder
1 Tablespoon sugar
1/2 teaspoon salt
1 egg
1 1/4 cup milk
1/2 cup cooked white rice
2 Tablespoons butter

1. In a blender, mix the dry ingredients.

2. Add the egg,  rice with milk and melted butter to the dry ingredients.

3. Blend well and scrape down the sides of the blender with a spatula a few times.

4. Pour the pancake mix onto a greased skillet, looking for bubbles to form on the top of the pancake.

5. Flip.

Makes approximately 12-16 medium-sized pancakes.

Celia Cruz Sandwich, a modern-day Elena Ruz

I had heard about Sgt. Pepper's Subs through a friend and she told me they were hosting a contest to find their next big sub.

I wanted to create a sub with a Cuban-twist and couldn't stop thinking of the Elena Ruz.  But an Elena Ruz in sub-form would be kind of odd.  And cold.  And no se, to me, a good sub needs to be hot and chunky.  And with bacon.

Enter the modern-day Elena Ruz - Celia Cruz (tentative name; thanks to Lauren G. for suggesting it).

Ingredients:

3/4 cup grilled chicken (leftover is just fine)
1T cream cheese
1T guava jelly
1T bacon bits
Hoagie bun

1. Heat the chicken in a small skillet or pot.
2. Add the cream cheese and guava jelly and heat through, until melted and well-mixed.
3. Add the bacon bits.

4. Toast the bread.
5. Serve the chicken mixture on the toasted bun.

This creation really sings.  Try it for yourself and let me know what you think.

¡Azúcar!