Delicious Empanadas de Arroz Con Leche Recipe
If you’re looking for a delicious and unique dessert recipe to add to your repertoire, look no further than these Empanadas De Arroz Con Leche. This recipe combines the classic Latin American flavors of cinnamon, rice pudding, and sweet pastry dough to create a sweet and creamy filling that’s perfect for any occasion.
Not only is this recipe sweet and indulgent, but it also contains approximately 60% carbohydrates, 15% protein, and 25% fat – making it a great source of energy for an active lifestyle. Additionally, the use of short-grain rice makes it naturally gluten-free and easy to digest.
Whether you’re looking to impress your guests or indulge in a delicious Mexican dessert on your own, this Arroz Con Leche recipe is sure to please. So why not try your hand at preparing these empanadas rellenas with cinnamon canela as soon as possible? Trust me, your taste buds will thank you.
Why You’ll Love This Recipe
Looking for a dessert that will tickle your taste buds and soothe your sweet-tooth cravings? Look no further than these Empanadas De Arroz Con Leche, the perfect balance of creamy rice pudding and crispy flour tortillas.
Firstly, this recipe is incredibly easy to make, with only a handful of ingredients required. If you’re in the mood for something sweet but don’t feel like going to the grocery store, chances are you already have everything you need in your pantry.
Secondly, these empanadas are a perfect combination of cultures. The classic Mexican pastry meets the traditional Brazilian arroz con leche to create an exciting fusion dessert. It’s a testament to the idea that good food knows no borders.
Thirdly, not only are these empanadas delicious, but they’re also relatively healthy. Though they may sound indulgent, one serving contains approximately 200 calories with 15% protein and 25% fat. They’re a dessert option that won’t cause too much guilt.
Finally, one of the best things about this recipe is how versatile it is. If you’re feeling creative, try substituting the white rice with coconut rice or using raisins instead of cinnamon for a twist on flavor. And if you don’t feel like making full-sized empanadas, you could always make empanaditas instead.
So what are you waiting for? Give this recipe a try and let its simplicity and multiculturalism inspire you in the kitchen!
Ingredient List
Here’s a list of ingredients you will need to make these Empanadas De Arroz Con Leche. Don’t worry, most of these items are probably already in your pantry.
Ingredients:
- Flour tortillas (10 count)
- Ground cinnamon (1/2 teaspoon)
- Salt (1/4 teaspoon)
- Granulated sugar (4 teaspoons)
- Milk (1 to 2 cups, depending on desired consistency)
- Short-grain rice (1 cup)
- Cinnamon stick (2 inch long Mexican canela, if possible)
- Water (2 cups)
- Pinch of salt
- Raisins (1/2 cup, optional)
For the rice pudding filling:
- Whole Milk (1 cup)
- Short-grain rice, such as Arborio (1/2 cup)
- Cinnamon stick (1 inch long)
- Granulated sugar (4 teaspoons)
The Recipe How-To
To start, I recommend to stir 2 cups of water, a pinch of salt and a cinnamon stick in a saucepan until the salt dissolves. Put 1 cup of short-grain white rice (also known as Arborio) into the water and bring to a boil over high heat. Cover and reduce heat to low. Let simmer for 16 minutes or until the rice has absorbed all of the liquid.
Remove the pan from the heat, take out the cinnamon stick and add 2 cups of whole milk to the rice. Put back in the same cinnamon stick that was used earlier. Return mixture to simmer over medium-high heat. Keep cooking until the mixture becomes thick like a creamy rice pudding texture.
Be careful not to burn the bottom by regularly stirring this mixture at intervals until it’s properly cooked (for around 20-25 minutes). You can also mix in 1/4 cup of granulated sugar or 4 tsp of ground cinnamon if you desire extra sweetness or flavor in your filling. Add half a cup of raisins as well for a twist.
For a more flavorful result, you can use Mexican cinnamon sticks (canela), which are thin and have a delicate flavor. But normal cinnamon sticks can also work too. Just make sure to take note that Mexican cinnamon sticks are approximately 2 inches long, while ordinary cinnamon sticks are longer than two inches.
Let your rice pudding filling cool off completely before proceeding with making your empanadas.
Substitutions and Variations
Looking to spice up your Empanadas De Arroz Con Leche recipe? Here are a few substitutions and variations to try out:
– Flour Tortillas: If you don’t have access to flour tortillas, you can use puff pastry, pie crust, or even pizza dough instead. Just make sure to adjust the bake time accordingly.
– Long-Grain White Rice: While short-grain rice is recommended for this recipe, you can use long-grain white rice if that’s what you have on hand. Keep in mind that the texture will be slightly different.
– Cinnamon Stick: Instead of using two cinnamon sticks in the recipe, you can use 1/2 teaspoon of ground cinnamon. If you’re feeling adventurous, try substituting Mexican cinnamon (canela) for a unique flavor twist.
– Milk: You can use 2% milk or whole milk in this recipe depending on your preference. Coconut milk would be an interesting non-dairy option to add a tropical twist.
– Fillings: The possibilities for fillings are endless! Try swapping out the rice pudding filling for something fruity like stewed apple or caramelized banana. For savory empanadas, you can fill them with ground beef and vegetables or spicy black bean and cheese.
– Pastry: If you aren’t a fan of flour tortillas or want to mix it up a bit, try making your own masa (dough) for the empanada crust. Use equal parts masa harina (corn flour) and warm water and knead until a smooth dough forms.
By experimenting with these substitutions and variations, you can create your own signature Empanadas De Arroz Con Leche recipe that will leave your taste buds craving more.
Serving and Pairing
Empanadas de Arroz con Leche are a delicious dessert option that can be served anytime, anywhere. These sweet treats make the perfect addition to any dinner party or special occasion. When it comes to pairing these delicious empanadas, there are many options to choose from.
Empanadas de Arroz con Leche have a rich and creamy filling with a cinnamon flavor. This makes them the perfect pairing for coffee or tea after your meal. You can also serve them as a light afternoon treat with a glass of milk or hot chocolate.
If you’re feeling adventurous, you can also pair these empanadas with fruity wines such as Moscato or Sweet Riesling. But be warned, these empanadas are quite sweet on their own, so pairing them with a sweet wine may result in an overly sugary taste.
Since Empanadas de Arroz con Leche have a soft pastry exterior, they can also be topped with whipped cream or powdered sugar for added texture and sweetness. You can serve it hot or cold depending on your preference.
These delicious empanadas may seem like a Mexican dessert, but they are actually found in many South American countries such as Argentina and Colombia. So break out of your comfort zone and pair these with some exotic Latin music to truly immerse yourself in the culture.
No matter how you choose to serve and pair Empanadas de Arroz con Leche, they are sure to delight your taste buds and impress your guests.
Make-Ahead, Storing and Reheating
Make-ahead:
You can easily make the empanadas ahead of time and store them in an airtight container in the fridge for up to two days. To do this, follow the recipe instructions until you get to step 4. Allow the filling to cool down completely, then assemble and wrap the empanadas tightly with plastic wrap before storing them in the refrigerator.
Storing:
If you have leftover empanadas, store them in an airtight container in the refrigerator for up to three days. However, keep in mind that they may lose their crispness over time. You can reheat the empanadas in the oven at about 350°F (175°C) until heated through.
Reheating:
To reheat the empanadas, place them on a baking sheet and preheat your oven to 350°F (175°C). Bake for 8-10 minutes, or until heated through. You can also fry them again on medium-high heat until they reach your desired level of crispiness.
It’s important to note that reheated empanadas may not taste as fresh as when they are first cooked, but they will still be delicious! If you want to enjoy fresh empanadas again, you can prepare a fresh batch using this recipe or freeze any remaining raw pastry dough for later use.
Tips for Perfect Results
To ensure your Empanadas De Arroz Con Leche come out perfect every time, here are some helpful tips:
1. Use short-grain rice: This type of rice is stickier and creamier than long-grain, making it perfect for rice pudding and empanadas de arroz con leche.
2. Cook the rice until it’s still hard: The rice will continue to cook in the milk later on, so you don’t want it to be completely soft when you start the empanada filling.
3. Stir the rice as it cooks: This prevents it from sticking to the bottom of the pan and helps distribute heat evenly.
4. Use Mexican cinnamon if possible: Also known as “canela,” Mexican cinnamon has a sweeter taste and gives a more authentic flavor to the empanadas.
5. Don’t skip the cinnamon stick in the milk mixture: It adds additional flavor to the filling and gives a pleasant aroma that is unmistakable.
6. Use shortening or lard for the pastry dough: While this may not be the healthiest option, it helps create a flakier crust compared to using vegetable oil or butter.
7. Chill the pastry dough before filling and baking: This prevents it from becoming too soft while you fill it with the rice pudding mixture, which makes it easier to seal and shape them.
8. Seal the edges well before frying or baking: You don’t want any filling to escape during cooking, so make sure that they are properly sealed all around.
9. For a healthier option, try baking instead of frying your empanadas de arroz con leche.
By following these tips, you can easily achieve perfect results every time and enjoy delicious Empanadas De Arroz Con Leche with a unique twist!
FAQ
As you prepare to try out the empanadas de arroz con leche recipe, it is common to encounter some questions regarding the process and even the ingredients used. Here are some frequently asked questions about the recipe with detailed responses to help you get excellent results every time.
Why is my arroz con leche still hard?
To keep your Arroz con Leche fresh, it can be refrigerated for a maximum of four days. In case you find that the rice is still hard after all the liquid is absorbed, add ¼ cup of milk and ¼ cup of water, and let it simmer with the lid on. Keep in mind that this recipe is quite sweet, but you can always adjust the amount of sugar according to your preference.
What is arroz en leche made of?
This sweet treat is a beloved Mexican dessert called Arroz con Leche, which is crafted using long-grain white rice, sugar, milk, and cinnamon sticks.
How healthy is arroz con leche?
The nutritional composition of this Mexican delicacy reveals a high percentage of carbohydrates, moderate amounts of protein, and some fats. As is typical with many Mexican dishes, this dessert has a considerable calorie count that offers a feeling of satiety. It is noteworthy that a serving of half a cup of arroz con leche has an estimated 200 calories.
Is arroz con leche junk food?
The dessert I’ll be sharing is quite rich in carbohydrates, protein, and fat, with around 60%, 15%, and 25% respectively out of the total calories. It is a rather indulgent treat and comes with a high caloric value, as is characteristic of many traditional Mexican dishes. A modest portion of a half cup would already pack about 200 calories.
Bottom Line
If you are looking for a delectable and creative dessert that incorporates traditional Latin flavors, then Empanadas De Arroz Con Leche is the perfect recipe for you. Whether you’re hosting a dinner party or just need to satisfy your sweet tooth, these empanadas are guaranteed to please.
By using ingredients like short-grain rice, milk and cinnamon stick, these empanadas deliver a creamy and sweet rice pudding filling that will make your taste buds dance with delight. Plus, this recipe is versatile, allowing you to add raisins, coconut or even chocolate chips to the filling to create your own unique twist on this classic Latin treat.
What’s more, Empanadas De Arroz Con Leche contains approximately 60% of the daily recommended protein and 25% of the daily recommended fat intake, making it not only delicious but also a healthy dessert option. And at approximately 200 calories per serving, these sweet empanadas won’t derail your diet either.
In conclusion, if you want to impress your family and friends with a dessert that is unique and satisfyingly sweet, give Empanadas De Arroz Con Leche a try. With its Latin-inspired flavors and simple ingredient list, it’s no wonder this dish has become popular across the globe. Get ready to fall in love with these scrumptious empanaditas!
Empanadas De Arroz Con Leche Recipe
Ingredients
- 1 cinnamon stick, 2-inch long (Mexican cinnamon or canela, if possible)
- 1 cup short-grain rice (such as Arborio)
- 2 cups milk (whole milk will produce a richer filling)
- 3/4 cup granulated sugar, divided
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon (Mexican cinnamon, if possible)
- 9 (6 inch) flour tortillas
- vegetable oil, for frying empanadas
Instructions
- Boil cinnamon stick and 2 cups water in a heavy medium saucepan over high heat. Stir in rice. Cover and reduce heat to low. Cook rice 20 minutes or until tender. When done, leave pan on heat, remove cinnamon stick and discard it.
- Add the milk, 1/2 cup sugar and salt to the cooked rice. Mix well and increase heat to medium. Bring to a low boil. Cook, stirring frequently, approximately 10 minutes or until pudding is very thick (a spoonful should hold its shape firmly when scooped up). Remove from heat and set aside. Cool completely.
- In a small bowl, combine remaining 1/4 cup sugar and 1 teaspoons ground cinnamon for topping. Set aside.
- Measure about 1/2 cup rice pudding and place in center of each tortilla. Carefully fold each filled tortilla in half, pressing gently to seal the edges (you should not need water or egg for this, the rice pudding should be sufficient to keep them closed).
- Pour oil in a large cast iron skillet (approx. 1/8" in depth). Heat over medium heat until oil is hot but not smoking (oil will appear to shimmer when it it hot enough). Fry empanadas in batches until crisp and golden brown (approximately 2 to 3 minutes per side). Remove from oil and set on paper towels to drain excess oil. Sprinkle reserved cinnamon sugar topping generously on both sides of warm empanadas and serve immediately for best flavor.
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Dora
Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.