Empanadas De Arroz Con Leche Recipes

Steps:

• Boil cinnamon stick and 2 cups water in a heavy medium saucepan over high heat. Stir in rice. Cover and reduce heat to low. Cook rice 20 minutes or until tender. When done, leave pan on heat, remove cinnamon stick and discard it.
• Add the milk, 1/2 cup sugar and salt to the cooked rice. Mix well and increase heat to medium. Bring to a low boil. Cook, stirring frequently, approximately 10 minutes or until pudding is very thick (a spoonful should hold its shape firmly when scooped up). Remove from heat and set aside. Cool completely.
• In a small bowl, combine remaining 1/4 cup sugar and 1 teaspoons ground cinnamon for topping. Set aside.
• Measure about 1/2 cup rice pudding and place in center of each tortilla. Carefully fold each filled tortilla in half, pressing gently to seal the edges (you should not need water or egg for this, the rice pudding should be sufficient to keep them closed).
• Pour oil in a large cast iron skillet (approx. 1/8" in depth). Heat over medium heat until oil is hot but not smoking (oil will appear to shimmer when it it hot enough). Fry empanadas in batches until crisp and golden brown (approximately 2 to 3 minutes per side). Remove from oil and set on paper towels to drain excess oil. Sprinkle reserved cinnamon sugar topping generously on both sides of warm empanadas and serve immediately for best flavor.

Steps:

• In a saucepan, place the heavy cream, milk, rice, cinnamon sticks, lemon zest and salt then bring to a boil. Turn down the heat and simmer until the rice is cooked, about 30 minutes. Add the half-and-half as needed if the rice becomes thick (the mixture should be strainable). Add the sugar off the heat and stir to combine. Strain the milk from the rice, reserve it and discard the cinnamon sticks. Let the milk cool. Puree the rice. Place the cooled, reserved milk in the cream whipper to make a foam. Spoon the rice puree onto a shallow soup plate leaving a spot in the center empty and garnish with a blob the rice milk foam or whipped cream in the center. Sprinkle with cinnamon.

Steps:

• Put the cinnamon stick and 2 cups water in a medium heavy saucepan and bring to a boil over high heat. Stir in the rice, cover, reduce heat to low, and cook until rice is tender, about 20 minutes. Uncover and remove and discard cinnamon stick. Add milk, 1/2 cup of the sugar, and salt and mix well. Increase heat to medium. Bring to a gentle boil and cook, stirring frequently, until very thick (pudding should hold its shape firmly in a spoon), about 10 minutes. Remove from heat and set aside to cool completely. Combine remaining 1/4 cup sugar with ground cinnamon in a small bowl and set aside. Measure a scant 1/2 cup pudding into center of each tortilla, then fold tortilla in half, pressing gently to close edges. The sticky rice filling acts as glue to keep the empanadas closed. Add enough oil to come to depth of 1/8-inch up the side of a large cast-iron skillet. Heat oil over medium heat until hot but not smoking. Working in batches, fry empanadas until crispy and deep golden brown, 2 to 3 minutes per side. Drain on paper towels. While empanadas are still warm, generously sprinkle both sides of each one with cinnamon sugar. Serve warm.