Arroz con palmito is one of Costa Rica’s most traditional and beloved dishes, famous for its creaminess and mild flavor, gratinated with cheese in the oven.
It’s especially popular during Holy Week, though it’s also enjoyed on other festive dates throughout the country.
Print
Costa Rican Hearts of Palm Rice Bake
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Cuisine: Costa Rican
Ingredients
- 3 cups of cooked rice
- 500 g of hearts of palm, sliced (about 1.1 lb)
- 1 of onion, chopped
- 2 cloves of garlic, chopped
- 1 teaspoon of paprika
- 1 can of evaporated milk
- 200 ml of heavy cream (about 3/4 cup)
- 1 pinch of nutmeg
- to taste of salt and pepper
- 300 g of cheese, grated (about 10.5 oz)
Instructions
- Make the sofrito, in a large skillet, sauté the onion over medium heat, add the paprika and garlic, and cook a couple more minutes.
- Add the hearts of palm, stir in the sliced hearts of palm and cook for 2 minutes, stirring occasionally.
- Make the sauce, add the evaporated milk, heavy cream, nutmeg, salt, and pepper to taste.
- Combine with the rice, mix the cooked rice with the hearts of palm and cream mixture, blending well.
- Assemble the dish, grease a baking dish and spread half of the rice mixture, distributing it evenly.
- Add cheese, cover with a generous layer of grated cheese, then add the rest of the rice on top, finishing with more cheese.
- Bake, bake in a preheated 180°C (350°F) oven for 20 to 25 minutes, until the cheese is fully melted and lightly golden.
- Serve, serve hot, straight from the baking dish.
Tips for getting it right
- Using good-quality hearts of palm is key to achieving this dish’s characteristic smooth texture.
- The combination of evaporated milk and heavy cream is what gives arroz con palmito its distinctive creaminess.
- Layering the dish, alternating rice and cheese, improves the presentation and the final gratin.
- Watching the oven in the final minutes keeps the cheese from burning before browning evenly.
Traditional variations
- It’s a traditional Holy Week dish in Costa Rica, though also made for other celebrations.
- Some recipes add shredded chicken to turn it into a fuller main dish.
How to serve
Arroz con palmito is served hot, fresh out of the oven, as a main dish or a hearty side.
It’s a traditional dish closely associated with Costa Rican Holy Week, though enjoyed year-round.
Recommended sides
- Fresh salad
- Homemade bread
Did you know?
Arroz con palmito is a famous, traditional Costa Rican dish for Holy Week, though it’s also eaten on other festive dates.
Heart of palm, the tender core of certain palm trees, is a highly valued ingredient in Costa Rican cuisine for its mild flavor.
Frequently Asked Questions
It's the tender core of certain palm trees, a mild-flavored ingredient widely used in Costa Rican cuisine.
Arroz con palmito is a traditional, very popular dish during Holy Week in Costa Rica, though it's also enjoyed at other celebrations.
The combination of evaporated milk and heavy cream is what provides this dish's distinctive creamy texture.
Yes, some recipes add shredded chicken to turn it into a heartier main course.
