Rice Arepas With Smoked Trout

Flaxseeds and sesame seeds impart texture and nuttiness to this riff on the classic Colombian breakfast dish.

Makes
12 arepas (accompaniments are for 4 arepas)
Time
1 hour, plus 8 hours soaking time

PHOTO: GENTL & HYERS (COURTESY TEN SPEED PRESS) • FOOD AND PROP STYLING: MARIANA VELÁSQUEZ

Published on April 6, 2026

“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, 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.

Featured in “In Cartagena, a Stylist Creates the Kitchen of Her Dreams” by Beverly Nguyen.

Ingredients

For the arepas:

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
1 lemon, sliced into wedges
Extra-virgin olive oil, for drizzling

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Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Serve the arepas on a platter alongside the trout, crème fraîche, chives, lemon wedges, and oil.

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.