Tamales Filled with Sweet Rice and Blueberries
These sweet tamales are filled with a rice pudding like paste and topped with a warm homemade blueberry topping for a breakfast!
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Cooking tools:
- Food processor
- Tamale steamer
- Cooling rack
- Saucepan
- Mixing bowl
- Fork
- Colander
- Measuring cup
- Measuring spoon
- Butcher's twine
- Stove
- Spoon
Ingredients
- 3 cups Carolina® White Rice, uncooked
- 2 cups plus 3 tbsp water, divided
- 20 corn husks for tamales
- 1 (8 oz.) package cream cheese, softened
- 1/3 cup plus 2 tbsp powdered sugar, divided
- 2 cups blueberries, divided
- 1/2 cup lard, at room temperature
- Kitchen twine
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