Warm coconut rice tamal with cajeta sauce.(Recipe)(Brief article)

Art Culinaire | March 22, 2008 | Copyright
 
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 ...

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