Rice Pudding Empanadas

Name: Rice Pudding Empanadas
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 9
Cuisine: Spanish, European
Ingredients: 1 cinnamon stick; 9 6-inchs (6-inch) flour tortillas; 473 milliliters milk; 1 Peel from orange; 0 teaspoons salt; 237 milliliters short-grain rice; 177 milliliters sugar; 59 milliliters unsweetened shredded coconut; 9 servings Vegetable oil for frying; 473 milliliters water; 1 teaspoon ground cinnamo

Rice Pudding Empanadas

The recipe Rice Pudding Empanadas is ready in roughly 1 hour and is definitely If you have water, peel from orange, ground cinnamo, and a few other ingredients on hand, you can make it.

Instructions

Put the cinnamon stick, orange peel and water in a medium heavy saucepan and bring to a boil over high heat. Stir in the rice and coconut and cover, reduce heat to low, and cook until rice is tender, about 20 minutes. Uncover, remove and discard cinnamon stick and orange peel.

Ingredients you will need

Cinnamon Stick

Orange Zest

Coconut

Water

Rice

Equipment you will use

Sauce Pan

Add milk, 1/2 cup of the sugar, and salt and mix well. Increase heat to medium. Bring to a simmer and cook, stirring frequently, until very thick, about 15 minutes.

Ingredients you will need

Sugar

Milk

Salt

Remove from heat and set aside to cool completely.

Measure about 1/2 cup of the pudding into center of each tortilla, then fold the tortilla in half, pressing gently to close edges. The sticky rice filling acts as glue to keep the empanadas closed.

Ingredients you will need

Sticky Rice

Tortilla

In a large, heavy bottomed pan, heat vegetable oil (about 1/8-inch high) to 350 degrees (oil should be hot but not smoking). Working in small batches, fry the empanadas, turning after the first side has browned, about 3 minutes per side.

Ingredients you will need

Cooking Oil