Rice Pudding Empanadas

Directions

1. 1
   Put the cinnamon stick, orange peel and water in a medium heavy saucepan and bring to a boil over high heat.
2. 2
   Stir in the rice and coconut and cover, reduce heat to low, and cook until rice is tender, about 20 minutes.
3. 3
   Uncover, remove and discard cinnamon stick and orange peel.
4. 4
   Add milk, 1/2 cup of the sugar, and salt and mix well.
5. 5
   Increase heat to medium.
6. 6
   Bring to a simmer and cook, stirring frequently, until very thick, about 15 minutes.
7. 7
   Remove from heat and set aside to cool completely.
8. 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. 9
   The sticky rice filling acts as glue to keep the empanadas closed.
10. 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. 11
    Working in small batches, fry the empanadas, turning after the first side has browned, about 3 minutes per side.
12. 12
    Combine remaining 1/4 cup sugar with ground cinnamon and set aside.
13. 13
    Remove finished emapanadas to paper towels for draining, then sprinkle with cinnamon sugar while still warm.