Empanadas De Arroz Con Leche (Rice Pudding Turnovers)
Serves: 5
Hosea Feil
1 January 1970
Based on User reviews:
46
Spice
46
Sweetness
67
Sourness
35
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
Directions:
1
Put the cinnamon stick and 2 cups water in a medium heavy saucepan and bring to a boil over high heat
2
Stir in the rice, cover, reduce heat to low, and cook until rice is tender, about 20 minutes
3
Uncover and remove and discard cinnamon stick
4
Add milk, 1/2 cup of the sugar, and salt and mix well
5
Increase heat to medium
6
Bring to a gentle boil and cook, stirring frequently, until very thick (pudding should hold its shape firmly in a spoon), about 10 minutes
7
Remove from heat and set aside to cool completely
8
Combine remaining 1/4 cup sugar with ground cinnamon in a small bowl and set aside
9
Measure a scant 1/2 cup pudding into center of each tortilla, then fold tortilla in half, pressing gently to close edges
10
The sticky rice filling acts as glue to keep the empanadas closed
11
Add enough oil to come to depth of 1/8-inch up the side of a large cast-iron skillet
12
Heat oil over medium heat until hot but not smoking
13
Working in batches, fry empanadas until crispy and deep golden brown, 2 to 3 minutes per side
14
Drain on paper towels
15
While empanadas are still warm, generously sprinkle both sides of each one with cinnamon sugar
16
Serve warm