This dish came from the adaptation of a technique used in Southeast Asian cuisines for steaming rice.
Rice is soaked, dressed with salsa and wrapped up in a corn husk with a bit of duck confit. The packages are steamed and the filling forms a tender cake. When we made them, they immediately reminded us of tamales in form.
I have come across funky tamal recipes that utilize all sorts of different products as a replacement for masa, but never rice, so I thought the idea would make an interested and unexpected addition to our menu.
This dish is served at Empellón in Midtown.