24 each 6" Heat Pressed Flour Tortillas (10400)
3 cups Short Grain Rice
1 qt. Water
1 Tbsp. Cinnamon , ground
1/4 tsp. Clove , ground
1/8 tsp. Nutmeg , ground
1 Tbsp. Vanilla Extract
4 oz. Evaporated Milk
4 1/2 oz. Sweetened Condensed Milk
3 Tbsp. Coconut , shredded , unsweetened
3 Tbsp. Raisins
2/3 cup Sugar
Egg Wash , as needed
Manjar Blanco , see related recipe
1.) In a large stock pot over medium heat, add rice, water, cinnamon, cloves and nutmeg. Bring to a boil, reduce heat to low, and allow to simmer for 40 minutes, or until water is absorbed. Stir occasionally.
2.) In a separate bowl, combine vanilla, milk, coconut, raisins and sugar. Mix well to combine.
3.) Remove rice from heat and stir in milk mixture. Combine well to ensure even distribution. Chill.
4.) To make: Pre-heat deep fryer to 350°F. In each tortilla, place 3 tbsp. Arroz con Leche. Brush edges with egg wash, and roll using an eggroll technique by folding in edges and rolling to seal. Deep fry for 3-5 minutes or until outside is golden brown and inside reaches 165°F. Serve two to a plate with ¼ cup Manjar Blanco.
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