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Instructions:

1. Make the Filling:

Rinse the rice and place it in a pot with water and the cinnamon stick.

Cook over medium heat until the water evaporates.

Add milk, sugar, and vanilla, stirring occasionally until thick and creamy.

Let cool completely before using.

2. Make the Dough:

Mix flour, salt, and sugar.

Add butter and egg, mixing until crumbly.

Slowly add warm water or milk until a soft dough forms.

Let it rest for 15–20 minutes.

3. Assemble the Empanadas:

Roll out the dough and cut circles (about 10–12 cm).

Spoon a small amount of rice pudding in the center.

Fold over and seal the edges with a fork.

4. Fry and Coat:

Heat oil in a deep pan over medium heat.

Fry empanadas until golden brown on both sides.

Drain excess oil on paper towels.

While still warm, coat them in cinnamon sugar.

Serve warm or at room temperature — with a cup of hot chocolate or coffee for the perfect traditional Mexican treat. ☕✨