Rice Pudding Turnovers

Name: Rice Pudding Turnovers
Total time: PT0D0H0M
Yield: makes 9
Ingredients: 1 2''-long cinnamon stick, preferably canela (true cinnamon); 1 cup short-grain rice; 2 cups milk; ¾ cups sugar; ¼ tsp. salt; 1 tsp. ground cinnamon, preferably canela; 9 6'' flour tortillas; Vegetable oil

Serves
makes 9

These crisp-fried turnovers, dusted with cinnamon and sugar, are sold as sweet treats throughout the market the way funnel cakes are at fairgrounds.

Ingredients

1 2''-long cinnamon stick, preferably canela (true cinnamon)
1 cup short-grain rice
2 cups milk
¾ cups sugar
¼ tsp. salt
1 tsp. ground cinnamon, preferably canela
9 6'' flour tortillas
Vegetable oil

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Instructions

Step 1

Put the cinnamon stick and 2 cups water in a medium heavy saucepan and bring to a boil over high heat. Stir in rice, cover, reduce heat to low, and cook until rice is tender, about 20 minutes. Uncover and remove and discard cinnamon stick.

Step 2

Add milk, ½ 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.

Step 3

Combine remaining ¼ cup sugar with ground cinnamon in a small bowl and set aside. Measure a scant ½ cup pudding into center of each tortilla, then fold tortilla in half, pressing gently to close edges. The sticky rice filling acts as a glue to keep the empanadas closed.

Step 4

Add enough oil to come to a depth of ½'' 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, 2-3 minutes per side. Drain on paper towels. While empanadas are still warm, generously sprinkle both sides of each one with cinnamon sugar. Serve warm.

Put the cinnamon stick and 2 cups water in a medium heavy saucepan and bring to a boil over high heat. Stir in rice, cover, reduce heat to low, and cook until rice is tender, about 20 minutes. Uncover and remove and discard cinnamon stick.
Add milk, ½ 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 ¼ cup sugar with ground cinnamon in a small bowl and set aside. Measure a scant ½ cup pudding into center of each tortilla, then fold tortilla in half, pressing gently to close edges. The sticky rice filling acts as a glue to keep the empanadas closed.
Add enough oil to come to a depth of ½'' 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, 2-3 minutes per side. Drain on paper towels. While empanadas are still warm, generously sprinkle both sides of each one with cinnamon sugar. Serve warm.