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Article: Warm coconut rice tamal with cajeta sauce.(Recipe)(Brief article)
- Article from:
- Art Culinaire
- Article date:
- March 22, 2008
CopyrightCOPYRIGHT 2008 Culinaire, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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For the cajeta sauce:
1 pint goat's milk
1 stick cinnamon
3 1/2 ounces granulated sugar
1/4 teaspoon baking soda
1/4 teaspoon water
For the coconut rice pudding:
5 1/2 ounces short grain rice
1 quart coconut milk
3 1/2ounces granulated sugar
2 sticks cinnamon
For the tamales:
24 cornhusks, soaked in water at least 3 hours'
Rice pudding, from above
To serve:
1 pint vanilla ice cream
For the garnish:
Cinnamon sticks
Weight cornhusks down if necessary, to keep them submerged
For the cajeto sauce: In medium soucepan over medium heat combine goot's milk, cinnamon and sugar. Bring to simmer, stirring frequently. In small bowl combine baking ...