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Ingredientes
- 1 x Cinnamon stick, preferably canela (2- inch long)
- 1 c. Short-grain rice
- 2 c. Lowfat milk
- 3/4 c. Sugar
- 1/4 tsp Salt
- 1 tsp Grnd cinnamon, preferably canela
- 9 x Flour tortillas, (6-inch) Vegetable oil
Direcciones
- Put the cinnamon stick and 2 c. 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 till rice is tender, about 20 min. Uncover and remove and throw away cinnamon stick.
- Add in lowfat milk, 1/2 c. of the sugar, and salt and mix well. Increase heat to medium. Bring to a gentle boil and cook, stirring frequently, till very thick (pudding should hold its shape firmly in a spoon), about 10 min.
- Remove from heat and set aside to cold completely.
- Combine remaining 1/4 c. sugar with grnd cinnamon in a small bowl and set aside. Measure a scant 1/2 c. 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 in sufficient oil to come to depth of 1/8-inch up the side of a large cast-iron skillet. Heat oil over medium heat till warm but not smoking.
- Working in batches, fry empanadas till crispy and deep golden, 2 to 3 min per side. Drain on paper towels. While empanadas are still hot, generously sprinkle both sides of each one with cinnamon sugar. Serve hot.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 827g | |
| Calories 1467 | |
| Calories from Fat 52 | 4% |
| Total Fat 5.99g | 7% |
| Saturated Fat 3.42g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 806mg | 34% |
| Potassium 959mg | 27% |
| Total Carbs 324.32g | 86% |
| Dietary Fiber 3.8g | 13% |
| Sugars 175.52g | 117% |
| Protein 29.74g | 48% |
