Empanadas with Rice Pudding
Ingredients
Rice Pudding:
- 1/2 cup Mahatma® White Rice
- 2 cups whole milk
- 1/4 cup sweetened condensed milk
- Pinch salt
- 1 tsp vanilla extract
Empanadas:
- 1 egg
- 1 tablespoon water
- 2 pkg (14 oz) refrigerated rolled pie crusts
- 1/3 cup granulated sugar
- 2 tsp ground cinnamon
- 1 cup dulce de leche
Instructions
Treat yourself and your guests to these irresistible turn-over style pastries filled with sweet and creamy vanilla rice pudding.
Rice Pudding
Step 1
In a heavy-bottom saucepan, combine milk, condensed milk and salt; bring to boil over medium heat.
Step 2
Stir in rice; reduce heat to medium-low. Cook, uncovered, stirring constantly with a wooden spoon, for 15 to 20 minutes or until thick and creamy. Stir in vanilla.
Step 3
Transfer pudding to bowl; cover surface directly with plastic wrap. Let cool completely. Refrigerate for 3 to 4 hours or until well chilled and thickened.
Empanadas
Step 4
Preheat oven to 400˚F. Whisk egg with 1 tbsp water; set aside. Working with one pie crust at a time, spread crust on work surface; using a 4-inch round cutter, cut out 5 rounds from each crust.
Step 5
Brush outer edges of rounds with some of the egg wash. Place tablespoonful of rice pudding mixture in center of each round; bring edges of each round together to create a half-moon shape and enclose filling. Crimp edges with a fork to seal. Place on parchment paper-lined baking sheet; brush pastry with remaining egg wash. Using a fork, prick the top of the pastry to create steam vents.
Step 6
Bake for 15 to 18 minutes or until pastry is golden brown.
Step 7
Meanwhile, stir together sugar and cinnamon. Toss empanadas in cinnamon sugar while still warm. Serve with dulce de leche for dipping.
Dreamy, Creamy Filling
Who doesn’t love sweet and creamy rice pudding? This versatile dish can be enjoyed as a breakfast, dessert, or snack and is customizable to just about any flavor. Whether your favorite is a chocolate rice pudding or a fall favorite like pumpkin spice rice pudding, you can be sure that it is delicious and comforting at any time of day. And just when you think it couldn’t get any more delicious, Mahatma® Rice brings you these tasty sweet Empanadas with Rice Pudding made with dulce de leche.
If you’ve never tried empanadas, or have only enjoyed savory ones, you’re in for quite the tasty treat. Enjoy them while they’re still warm and bite into a sweet breading filled with warm and gooey rice pudding. These handheld pastries aren’t just great as a dessert, they’re perfect as a breakfast or snack to-go as well! Try this tasty recipe today then use the technique and fill the empanadas with any of your favorite rice pudding recipes for a variety of flavors.
While this recipe uses white rice, for a more aromatic touch, swap in Mahatma® Jasmine Rice. This rice variety also tastes great in this coconut rice recipe.
What are Empanadas?
The word “empanada” is simply the Spanish word for “breaded” and is used to describe a type of baked or fried turnover consisting of pastry and filling and is a common meal, particularly a popular street food, in Latin America, Southern Europe, Indonesia, and in the Philippines.
Try your hand at these delicious filled pastries with any of your favorite fillings. Try apple pie-style empanadas with your favorite apple pie filling, or go for savory flavors with these Empanadas with Chorizo & Rice. Get creative with your filling and use a Mexican beans and rice recipe next. For something with more of a Mediterranean flavor, learn how to make this Authentic Paella Recipe.
Ingredient Substitutions
For a festive Thanksgiving dessert, substitute cranberry sauce for dulce de leche.
