Rice Pudding Empanadas

Makes 9 empanadas

jordana

ingredients

1
Put cinnamon stick, orange peel and water in medium heavy saucepan and bring to boil over high heat. Stir in rice and coconut and cover, reduce heat to low, and cool until rice is tender, about 20 minutes. Uncover, remove and discard cinnamon stick and orange peel. 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. Remove from heat and set aside to cool completely.
2
Measure about 1/2 cup of pudding into center of each tortilla, then fold the tortilla in half, pressing firmly to close edges.
3
In large, heavy pan, heat vegetable oil (about 1/8” high to 350 (oil should be hot but not yet smoking). Working in small batches, fry the empanadas, turning after the first side has browned, about 3 minutes per side.
4
Combine the remaining 1/4 cup sugar with ground cinnamon and set aside. Remove finished empanadas to paper towels for draining, then sprinkle with cinnamon sugar while still warm.

Source: jordana