1 1/3 xícara (chá) de água
1 pau de canela
2/3 de xícara (chá) de arroz cru
2 xícaras (chá) de leite
1/3 de xícara (chá) de açúcar
1/3 de lata de leite condensado
2/3 de caixinha de creme de leite
1 rolo de massa de pastel
500 g of goiabada cortada em cubinhos
Açúcar e canela a gosto para decorar
Óleo de Soja Soya para fritar
Rice pudding: In a saucepan, add the washed and drained rice, the water and the cinnamon stick and cook, stirring occasionally, until the water runs out. Add the milk and sugar and, stirring occasionally, cook until it boils. Add the condensed milk and cream and cook until the mixture is creamy. Remove from the heat, allow to cool and set aside.
Assembly: Cut the pastry into 22 x 20 cm rectangles. On one side of the pastry, place the rice pudding and guava cubes on top. Fold the pastries in half and seal them, pinching the edges with a fork. Remove the plastic wrap from the pastries and fry them in hot Soya Oil. Dry them on paper towels, coat them in the sugar and cinnamon mixture and serve hot.
