Rice Pudding Empanadas Recipe

Name: Rice Pudding Empanadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cinnamon stick; Peel from 1 orange; 2 cups water; 1 cup short-grain rice; 1/4 cup unsweetened shredded coconut; 2 cups milk; 3/4 cup sugar; 1/4 teaspoon salt; 9 (6-inch) flour tortillas; Vegetable oil for frying; 1 teaspoon ground cinnamo

Servings: persons

1
Put the cinnamon stick, orange peel and water in a medium heavy saucepan and bring to a boil over high heat.
2
Stir in the rice and coconut and cover, reduce heat to low, and cook until rice is tender, about 20 minutes.
3
Uncover, remove and discard cinnamon stick and orange peel.
4
Add milk, 1/2 cup of the sugar, and salt and mix well.
5
Increase heat to medium.
6
Bring to a simmer and cook, stirring frequently, until very thick, about 15 minutes.
7
Remove from heat and set aside to cool completely.
8
Measure about 1/2 cup of the pudding into center of each tortilla, then fold the tortilla in half, pressing gently to close edges.
9
The sticky rice filling acts as glue to keep the empanadas closed.
10
In a large, heavy bottomed pan, heat vegetable oil (about 1/8-inch high) to 350 degrees (oil should be hot but not smoking).
11
Working in small batches, fry the empanadas, turning after the first side has browned, about 3 minutes per side.
12
Combine remaining 1/4 cup sugar with ground cinnamon and set aside.
13
Remove finished emapanadas to paper towels for draining, then sprinkle with cinnamon sugar while still warm.

1267

kcal

Calories

Fat

271

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cinnamon stick, Peel from 1 orange, 2 cups water, 1 cup short-grain rice, and more.

Yes, Rice Pudding Empanadas falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rice Pudding Empanadas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions