Pan de Arroz (Rice Bread) and Empanadas de Arroz (Rice Empanadas)

Discover a taste of Bolivia with this traditional recipe for Pan de Arroz (Rice Bread) and Empanadas de Arroz (Rice Empanadas). Using yuca and rice flour, these delightful baked goods are perfect as a breakfast item, snack, or an accompaniment to your favorite dish. Enjoy the flavors of fresh cheese and aromatic banana leaves with every bite!

Ingredients

🌿 1/2 kilogram yuca
🧀 250 grams queso fresco (Fresh Cheese)
🍚 250 grams rice flour
🥛 3 1/2 cups milk
🛢️ 1/4 cup vegetable oil Moulinex measuring cup used
🧂 3/4 tablespoon salt
🍃 Banana leaves for baking

Instructions

1- Prepare the Yuca:

• Peel and chop the yuca into chunks. Place in a pot with water and boil until tender.
• Remove from water, using tongs split each piece and remove the central fibrous vein. Cut yuca into smaller pieces.

2- Mix Ingredients:

• Transfer cooked yuca pieces to a food processor.
• Add salt, vegetable oil, 1 3/4 cups of milk, and cubed fresh cheese. Blend until a thick puree forms, scraping sides as needed.

3- Prepare the Dough:

• Transfer the yuca mixture to a large glass mixing bowl.
• Add remaining 1 3/4 cups of milk and rice flour. Mix thoroughly with a wooden spoon until well combined into a thick batter.

4- Rest the Dough:

• Cover the bowl with a kitchen towel and let the dough rest overnight 8-12 hours to develop flavor and consistency.

5- Bake the Pan de Arroz:

• Preheat oven using a Baker's Secret baking sheet lined with banana leaves.
• Spoon portions of dough onto the banana leaves, forming flat, round shapes. Bake until golden brown.

6- Prepare the Empanadas:

• Take smaller dough portions and place on individual banana leaf pieces. Add a spoonful of grated cheese in the center.
• Fold banana leaf over filling, creating a half-moon shape. Seal edges, place on a baking sheet, and bake until golden brown.

7- Serve:

• Unwrap banana leaves and serve warm. The cheese inside the empanadas should be melted and gooey.

Prep Time: 1 hour active preparation
Resting Time: 8-12 hours
Cook Time: 20-30 minutes per baking batch
Total Time: 9-13 hours
Servings: Makes approximately 10 pieces each of pan de arroz and empanadas
Calories: Approximately 200 per serving
Proteins: 6g
Fats: 10g
Carbohydrates: 22g
Equipment:
🥘 Cooking Pot ceramic-coated, unidentified brand
🔥 Portable Gas Stove unidentified brand, orange and silver
🥄 Measuring Cups & Spoons Moulinex measuring cup used for oil
🍴 Food Processor unidentified brand
🍲 Large Glass Bowls unidentified brand
🥄 Wooden and Metal Spoons unidentified brands
🔪 Wooden Cutting Board unidentified brand
💨 Baking Sheet Baker's Secret, faintly visible text

Cooking Tips

• Ensure yuca is thoroughly tender before processing for a smoother dough texture.
• The overnight resting step is crucial to enhance flavors and achieve the correct dough consistency.
• Use banana leaves to prevent sticking and add a subtle aroma to the baked goods.

#boliviancuisine #ricebread #empanadas #traditionalrecipe #glutenfreebaking

Chipa por Docena: https://www.youtube.com/@chipapordocena

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Pan de Arroz and Empanadas de Arroz

Posted by Waivio guest: @waivio_hivecooking