INGREDIENTS

INSTRUCTIONS

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.
Converted by MC_Buster.  Per serving: 3744 Calories (kcal); 64g Total
Fat; (15% calories from  fat); 86g Protein; 704g Carbohydrate; 66mg
Cholesterol; 3877mg Sodium  Food Exchanges: 35 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Fruit;  12 Fat; 10 Other Carbohydrates  Recipe by:
COOKING LIVE PRIMETIME SHOW #CP0041  Converted by MM_Buster v2.0n.

A Message from our Provider:

“How can a moral wrong be a civil right?”