Name: Rice Pudding Empanadas
Prep time: 120 min
Cook time: 45 min
Yield: 12
Cuisine: Internacional
Ingredients: 2 cups water, for the rice pudding; 1 cup rice, for the rice pudding; 1/2 cups whole milk, for the rice pudding; 1/2 cups evaporated milk, for the rice pudding; 1 cup condensed milk, for the rice pudding; 1 cinnamon, for the rice pudding; 3 cups flour, for the empanada dough; 2 tablespoons REXAL® baking powder, for the empanada dough; 5 tablespoons sugar, for the empanada dough; 2 tablespoons butter, for the empanada dough; 1 egg, for the empanada dough; 1 tablespoon cow's milk, for the empanada dough; 1 teaspoon cinnamon, for the empanada dough; egg, beaten egg, for glazing; granulated sugar, for sprinkling; cinnamon powder, for sprinkling

Preparation

1h 15 mins

45 mins

Low

Preheat the oven to 180°C. For the rice pudding, cook the rice with the water until soft. Add the milks, cinnamon, and cook over medium heat, stirring continuously for 20 minutes, or until the liquid evaporates. Remove the cinnamon and cool completely.