MEXICAN RICE PUDDING ("ARROZ CON LECHE")
Steps:
- Put the water, rice, and cinnamon stick in a medium-size heavy saucepan set over medium-high heat. Bring to a boil, uncovered, and cook until the rice is tender, about 18 minutes. Strain out the liquid, discard the cinnamon and reserve the rice. Return the rice to the saucepan. Stir in the evaporated milk, condensed milk, and whole milk. Continue cooking over medium-high heat until the mixture comes to a boil. Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick, about 20 minutes. Add the raisins, and stir well. Transfer the pudding to a serving bowl. Dust the top of the pudding with ground cinnamon and serve.
CHILEAN EMPANADA
My mother is from Chile and these have been a staple of our household for years. I have searched and searched and never seem to find the right one, so here is our family favorite. My mom likes to sprinkle sugar on hers. I prefer a little mustard to dip it in. We all have our own cravings. This recipe makes about a dozen large empanadas, depending on the size.
Provided by Alicia Moore Lutz
Categories World Cuisine Recipes Latin American South American Chilean
Time 1h10m
Yield 12
Number Of Ingredients 18
Steps:
- Melt the butter in a large skillet over medium heat; cook the onion, garlic, oregano, cumin, salt, and pepper in the melted butter until the onion is golden brown, 5 to 7 minutes. Add the ground pork and cook until completely browned, 7 to 10 minutes more; drain the fat from the skillet. Stir the eggs, raisins, and olives into the mixture. Whisk the water and cornstarch together in a small bowl; pour into the skillet and stir until the liquid thickens. Remove from heat and set aside.
- Whisk the milk and melted shortening together in a bowl until evenly blended. Stir the flour and salt together in a separate large bowl. Pour the wet mixture into the dry and whisk until well mixed into a dough. Set aside to rest for 10 minutes.
- Preheat an oven to 400 degrees F (200 degrees C).
- Place the dough onto a lightly-floured board and roll to about 1/8-inch thick; cut into circles with a round cookie cutter or glass. Drop equal portions of the pork mixture into the center of each circle. Fold each circle in half and press edges with a fork to seal. Brush the tops of the empanadas with beaten egg.
- Bake in the preheated oven until golden brown, about 25 minutes.
Nutrition Facts : Calories 530.2 calories, Carbohydrate 54.2 g, Cholesterol 112.7 mg, Fat 27.9 g, Fiber 2.6 g, Protein 16.1 g, SaturatedFat 8.1 g, Sodium 653.3 mg, Sugar 10 g
EMPANADAS DE LECHE (MILK CUSTARD-FILLED EMPANADAS) RECIPE - (4/5)
Provided by ladydee009
Number Of Ingredients 21
Steps:
- Step 1 Make the dough: Stir the hot water and ground achiote or achiote paste until dissolved. Add an ice cube to cool the water and set aside. Sift the flour, sugar, baking powder, baking soda and salt into a medium bowl. Add the butter cubes and toss to coat in flour. Using your hands, press butter between your fingers into the flour, so butter pieces become smaller and mix well with the flour. Add the egg, 3 tablespoons of the achiote paste water and extract. Mix until just combined. Cover dough with plastic wrap and refrigerate for at least 30 minutes or until ready to use. Step 2 To make the filling bring the milk, orange zest and cinnamon stick to a slow simmer over medium heat. Watch the milk carefully so it doesn't scorch or boil over. Simmer for 10 minutes; remove cinnamon stick and zest and reduce the heat down to low. Step 3 Mix together the yolk, sugar, cornstarch, extract and salt in a small bowl. Add 1 tablespoon of hot milk into the egg mixture, stirring constantly. Repeat with another tablespoon milk. Add the egg mixture to the milk pot and whisk over low heat constantly until the mixture begins to thicken, about 2 minutes. It should be the consistency of mayonnaise. Allow mixture to cool to room temperature for 30 minutes before using. Step 4 Preheat oven to 350 F. Remove the dough from the refrigerator and, on a well-floured surface, roll until 1/8-inch thick. Using a 3-inch biscuit or cookie cutter, cut out circles from dough. Collect dough scraps, reroll, and repeat until all the dough is used. You should have about 24 circles. Step 5 Fill each circle with about 1 tablespoon cooled filling. Carefully fold the dough in half, taking care to keep the filling inside the pocket. Press the edges shut and then seal using the tines of a fork. Step 6 Place the sealed empanadas on a cookie sheet and bake for 15 to 20 minutes, taking care not to let them burn. Serve warm with coffee or tea. Cook Time: 35 mins
EMPANADAS DE ARROZ CON LECHE
Another variation on Mexican empanadas. I haven't tried these yet, but they look pretty interesting to me. Posted for ZWT2. Adapted from Saveur's special issue "The Best of Tex-Mex Cooking".
Provided by Muffin Goddess
Categories Dessert
Time 50m
Yield 9 empanadas, 9 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 310.5, Fat 5.4, SaturatedFat 2.1, Cholesterol 7.6, Sodium 358.6, Carbohydrate 58.5, Fiber 2.1, Sugar 17.5, Protein 6.7
EMPANADAS DE ARROZ CON LECHE (RICE PUDDING TURNOVERS)
Provided by Food Network
Number Of Ingredients 8
Steps:
- Put the cinnamon stick and 2 cups water in a medium heavy saucepan and bring to a boil over high heat. Stir in the rice, cover, reduce heat to low, and cook until rice is tender, about 20 minutes. Uncover and remove and discard cinnamon stick. Add milk, 1/2 cup of the sugar, and salt and mix well. Increase heat to medium. Bring to a gentle boil and cook, stirring frequently, until very thick (pudding should hold its shape firmly in a spoon), about 10 minutes. Remove from heat and set aside to cool completely. Combine remaining 1/4 cup sugar with ground cinnamon in a small bowl and set aside. Measure a scant 1/2 cup pudding into center of each tortilla, then fold tortilla in half, pressing gently to close edges. The sticky rice filling acts as glue to keep the empanadas closed. Add enough oil to come to depth of 1/8-inch up the side of a large cast-iron skillet. Heat oil over medium heat until hot but not smoking. Working in batches, fry empanadas until crispy and deep golden brown, 2 to 3 minutes per side. Drain on paper towels. While empanadas are still warm, generously sprinkle both sides of each one with cinnamon sugar. Serve warm.
ARROZ CON LECHE
This Arroz con Leche is the Cuban version of rice pudding. It's richer and sweeter than regular rice pudding. Being Cuban myself, I prefer this version of this delicious dessert to any other. Before serving, sprinkle with cinnamon or garnish with a cinnamon stick, for flair.
Provided by gator10
Categories World Cuisine Recipes Latin American Caribbean
Time 50m
Yield 10
Number Of Ingredients 11
Steps:
- Combine 2 1/4 cups of water, rice, and lime peel in a saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes until the rice is tender.
- While the rice is cooking, combine 1/2 cup of water, the cinnamon stick, and anise in another saucepan over medium-high heat. Bring mixture to a low boil for 3 minutes, then remove saucepan from stove. Strain flavored water into a bowl and set aside, discarding cinnamon stick and anise pieces.
- After rice has simmered for 20 minutes, carefully remove the lime peel with a slotted spoon, and over low heat, gradually stir evaporated milk and condensed milk into the rice. Mix in the cinnamon and anise-flavored water, vanilla, and salt. Add raisins, if desired. Continue to stir until the mixture thickens, about 7 to 10 minutes.
- If the pudding is too watery after 10 minutes, turn up heat to medium-low and stir continuously. When pudding reaches desired consistency, remove from heat and pour into individual dishes, or a large bowl. Store in the refrigerator until ready to serve.
Nutrition Facts : Calories 325 calories, Carbohydrate 59.4 g, Cholesterol 23.2 mg, Fat 6.4 g, Fiber 1.7 g, Protein 8 g, SaturatedFat 3.8 g, Sodium 148 mg, Sugar 32.4 g
ARROZ CON LECHE
I threw this together last night. I was out of sweetened condensed milk and out of evaporated milk so I tried this and it was just as good!
Provided by cervantesbrandi
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring 2 cups of water to a boil. Add rice, cover and remove from heat. Let the rice sit for 10 minutes.
- Drain the rice and place back into a saucepan with 2 cups of water, lemon peel, and salt and boil on medium heat covered for 10 minutes.
- Place the rice in a bowl covered with plastic and set aside.
- Bring the 2 cups of milk, vanilla, cinnamon sticks and sugar to a low boil stirring continuously for 10 minutes.
- Remove the lemon peel from the rice and discard.
- Add the rice to the milk mixture and turn the heat up to medium high. Cook stirring throughly for an additional 2 minutes. Add the raisans and cook stirring continuously for another 2 minutes.
- Serve and garnish with a sprinkle of cinnamon powder on top if desired.
Nutrition Facts : Calories 283.9, Fat 4.7, SaturatedFat 2.8, Cholesterol 17.1, Sodium 257.9, Carbohydrate 53.2, Fiber 0.7, Sugar 20.5, Protein 6.3
More about "empanadas de arroz con leche recipes"
ARROZ CON LECHE RECIPE: DELICIOUS CUBAN DESSERTS - DE …
From desumama.com
EMPANADAS DE ARROZ CON LECHE (RICE PUDDING ... - MY COLOMBIAN …
From mycolombianrecipes.com
Ratings 8Servings 12
- Place about 1 to 2 heaping tablespoons of arroz con leche (rice pudding) in the center of each dough circle.
- Fold the empanada discs and seal the edges with a fork or your fingers. Brush the top of the empanadas with the rest of the beaten egg and sprinkle sugar on top. Chill the empanadas for about 20 minutes.
RECETA FACIL DE EMPANADAS DE ARROZ CON LECHE SABROSAS
From cocinadelirante.com
Servings 16Estimated Reading Time 2 minsCategory Postres
SOFT DULCE DE LECHE EMPANADAS - LA PIñA EN LA COCINA
From pinaenlacocina.com
EMPANADAS DE ARROZ CON LECHE - HOME - FACEBOOK.COM
From facebook.com
GUATEMALAN DESSERT: EMPANADAS DE LECHE – ANTIGUADAILYPHOTO.COM
From antiguadailyphoto.com
ASTRAY RECIPES: EMPANADAS DE ARROZ CON LECHE (RICE PUDDING …
From astray.com
EMPANADAS DE ARROZ CON LECHE - PINTEREST.COM
From pinterest.com
RECETA EMPANADAS DE ARROZ CON LECHE | IMPRESO | CYC
From cocinaycomparte.com
ARROZ CON LECHE RECIPE (SPANISH RICE PUDDING)
From spanishsabores.com
RECETA EMPANADAS DE ARROZ CON LECHE | CYC
From cocinaycomparte.com
EMPANADAS DE ARROZ CON LECHE (RICE PUDDING TURNOVERS) RECIPE
From cookeatshare.com
EMPANADAS CON ARROZ CON LECHE | ARROZ MAHATMA®
From mahatmarice.com
EMPANADAS DE ARROZ CON LECHE - RECETAS NESTLé
From recetasnestle.com.mx
EMPANADAS DE ARROZ CON LECHE (RICE PUDDING TURNOVERS)
From bigoven.com
ARROZ CON LECHE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
DULCE DE LECHE AND APPLE EMPANADAS - MY COLOMBIAN RECIPES
From mycolombianrecipes.com
EMPANADAS DE ARROZ CON LECHE (RICE PUDDING TURNOVERS)
From recipenet.org
COCINA - EMPANADAS DE ARROZ CON LECHE
From a.cocinaycomparte.com
EMPANADAS DE ARROZ CON LECHE - RECETAS COLOMBIANAS
From misrecetascolombia.com
EMPANADAS DE ARROZ CON LECHE - YOUTUBE
From youtube.com
EMPANADAS DE ARROZ CON LECHE - MUNGFALI.COM
From mungfali.com
RECIPE: EMPANADAS DE ARROZ CON QUESO STEP BY STEP WITH PICTURES
From handy.recipes
EMPANADAS DE ARROZ CON LECHE - HOME | FACEBOOK
From facebook.com
DULCE DE LECHE EMPANADA RECIPE - COSTA RICA - PURA VIDA MOMS
From puravidamoms.com
ARROZ CON LECHE - BOLIVIAN COOKBOOK
From boliviancookbook.com
EMPANADAS DE ARROZ CON LECHE - CAROLINA® RICE
From carolinarice.com
HOMEMADE DULCE DE LECHE EMPANADAS RECIPE - HORNO MX
From hornomx.com
RECETA DE MINI EMPANADAS DE ARROZ CON LECHE BY TREVOR GEE
From prezi.com
ARROZ CON LECHE: A DELICIOUS RECIPE WITH A SURPRISING INGREDIENT
From camilamade.com
ARROZ CON LECHE {LATIN STYLE RICE PUDDING} - LAYLITA'S RECIPES
From laylita.com
EMPANADAS DE LECHE (SWEET CREAM EMPANADAS) RECIPE
From thespruceeats.com
EMPANADAS DE ARROZ CON LECHE (RICE PUDDING EMPANADAS)
From pinterest.ca
EMPANADAS DE ARROZ CON LECHE - YOUTUBE
From youtube.com
ARROZ DE LECHE, EMPANADAS - PINTEREST.COM
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love