Empanadas De Arroz Con Leche (Rice Pudding Turnovers)

Directions

1. Put the cinnamon stick and 2 c. 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 till rice is tender, about 20 min. Uncover and remove and throw away cinnamon stick.
2. Add in lowfat milk, 1/2 c. of the sugar, and salt and mix well. Increase heat to medium. Bring to a gentle boil and cook, stirring frequently, till very thick (pudding should hold its shape firmly in a spoon), about 10 min.
3. Remove from heat and set aside to cold completely.
4. Combine remaining 1/4 c. sugar with grnd cinnamon in a small bowl and set aside. Measure a scant 1/2 c. 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.
5. Add in sufficient oil to come to depth of 1/8-inch up the side of a large cast-iron skillet. Heat oil over medium heat till warm but not smoking.
6. Working in batches, fry empanadas till crispy and deep golden, 2 to 3 min per side. Drain on paper towels. While empanadas are still hot, generously sprinkle both sides of each one with cinnamon sugar. Serve hot.