Raisin & Arroz con Leche Empanadas

Yield: 9
  • 1 cup long-grain white rice
  • 2 cups water
  • 1 large cinnamon stick
  • 1 pinch salt
  • 1 can evaporated milk
  • ¾ cup condensed milk
  • 1/3 cup California raisins
  • 1 teaspoon vanilla extract
  • ½ cup sweetened coconut, shredded
  • 1 9” inch ready made pie dough, thawed
  • 1 egg, beaten
  • flour for dusting
  • chocolate syrup for dipping (optional)
  1. In a large saucepan, place the rice with the water, cinnamon stick and salt
  2. Bring to a boil, lower heat and cook until most of the water has been absorbed.
  3. Stir in milks and continue cooking for approximately 5 more minutes. Add raisins and cook for 2 more minutes.
  4. Remove from heat and let cool.
  5. Preheat oven to 450° F. Grease baking sheet.
  6. Roll out pie dough on a flour surface and extend with rolling pin to approximately 12” in diameter.
  7. Cut out 3” circles with the rim of a small bowl.
  8. Place 1-1/2 heaping tablespoons of arroz con leche (rice pudding) and a teaspoon (or pinch of coconut) in the center of each dough circle.
  9. Brush edges with egg; fold in half and crimp edges with fork to seal.
  10. Place empanadas on prepared baking sheet; brush with egg.
  11. Bake for 15 minutes or until golden. Serve warm with a side of chocolate syrup for dipping.

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