Rice Pudding Empanadas
Preparation time: 45 minutes
Portion: 10 people
Discover the comforting allure of "Empanadas de Arroz con Leche," (Rice Pudding Empanadas) where the humble charm of rice pudding is lovingly enveloped in a delicate pastry. This delightful twist on a classic dessert marries the creamy, cinnamon-scented heart of traditional rice pudding with the tender crust of a handmade empanada, creating a culinary experience that's both familiar and excitingly novel. Each empanada is a cradle of comfort, evoking memories of childhood afternoons and familial warmth.
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Crafting these empanadas is akin to weaving a tapestry of flavors, each one a stitch made with the utmost care. The rice pudding filling, rich with the sweet caress of milk and the gentle kiss of vanilla and cinnamon, is the soul of this dish. The subtle perfume of these spices will envelop your kitchen, a fragrant promise of the deliciousness to come. Encased within a buttery, flaky shell, the rice pudding becomes an extraordinary treat that delights the senses with its contrasts in texture.
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In every "Empanada de Arroz con Leche," you'll find the essence of Mexican comfort food, a testament to the joy of simple, heartfelt cooking. These empanadas are perfect for sharing at gatherings, as a novel dessert at dinner parties, or as a treasured snack to enjoy with a cup of coffee or hot chocolate. They are a celebration, an embrace of tradition with a playful touch, an invitation to savor the sweet simplicity of life.
Rice Ingredients:
- 1 cup Jazmin Rice
- 3 cups Water
- 1 Cinnamon Stick
- 1 1/2 Milk
- 1 Can of Evaporated Milk
- 1 Can of Condensed Milk
- 1 cup Jazmin Rice
- 3 cups Water
- 1 Cinnamon Stick
- 1 1/2 Milk
- 1 Can of Evaporated Milk
- 1 Can of Condensed Milk
- 1 Can of Half Milk
- 1 tsp Vanilla
- 1 1/2 tbsp Cornstarch Dissolved in 1/2 of Water
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Dough Ingredients:
- 2 ½ cups flour
- 1 teaspoon baking powder
- 4 tablespoons butter at room temperature
- ¼ cup sugar
- ¾ cup water
- ¼ tsp salt
- Vegetable oil for frying
- ½ cup sugar stirred with 1 tsp cinnamon for breading the empanadas.
Procedure:
1. Wash the rice well until the starch is removed.
2. In a pot over high heat, put the 3 cups of water together with the rice and the cinnamon stick, once it starts to boil, lower the heat a little and let the water be consumed.
3. Add the whole milk, evaporated milk, half and half cream and condensed milk, mix until incorporated.
4. Add the vanilla and let it cook for approximately 10 minutes.
5. Add the cornstarch previously diluted in water and stir for approximately 5 minutes until the desired thickness is reached.
6. Remove from the heat and let it cool completely.
7. For the dough: in a bowl or with the electric mixer, put all the ingredients except the water and the oil and begin to knead.
8. We add little by little the water, as the dough asks for it, until we have an elastic dough, not too dry and not too soft.
9. Divide the dough into small balls of the same size, depending on the desired size of the empanadas.
10. Flatten with the help of a rolling pin to form a circle or a rectangle.
11. Fill with the rice pudding and close the empanadas by rolling them up or as desired.
12. In a frying pan over medium heat, put the vegetable oil and start frying the empanadas carefully.
13. Once they are fried, we pass them through the sugar mixed with the cinnamon.
14. Serve with ice cream if desired