Rice Pudding Empanadas
Serves: 3
Presley Zulauf
1 January 1970
Based on User reviews:
55
Spice
53
Sweetness
53
Sourness
37
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Put the cinnamon stick, orange peel and water in a medium heavy saucepan and bring to a boil over high heat
2
Stir in the rice and coconut and cover, reduce heat to low, and cook until rice is tender, about 20 minutes
3
Uncover, remove and discard cinnamon stick and orange peel
4
Add milk, 1/2 cup of the sugar, and salt and mix well
5
Increase heat to medium
6
Bring to a simmer and cook, stirring frequently, until very thick, about 15 minutes
7
Remove from heat and set aside to cool completely
8
Measure about 1/2 cup of the pudding into center of each tortilla, then fold the tortilla in half, pressing gently to close edges
9
The sticky rice filling acts as glue to keep the empanadas closed
10
In a large, heavy bottomed pan, heat vegetable oil (about 1/8-inch high) to 350 degrees (oil should be hot but not smoking)
11
Working in small batches, fry the empanadas, turning after the first side has browned, about 3 minutes per side
12
Combine remaining 1/4 cup sugar with ground cinnamon and set aside
13
Remove finished emapanadas to paper towels for draining, then sprinkle with cinnamon sugar while still warm