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1
Sift rice flour and baking powder together into a bowl. Set aside.
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2
In a stand mixer or with a hand mixer, cream butter and sugar on medium-high speed until pale and fluffy, about 3 to 4 minutes.
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3
With the mixer running on medium, beat in egg yolks one at a time, alternating additions with spoonfuls of the flour mixture, until all four yolks and roughly half the flour are incorporated.
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4
Add the egg white and milk, then beat in the remaining flour mixture until a smooth, creamy batter forms. It should fall slowly from a spoon.
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5
Lay a buttered corn husk flat. Spoon a portion of batter onto the center of the husk's wide end. Press a few raisins into the surface of each portion.
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6
Fold the sides of the husk loosely over the batter, then fold up the narrow end. Do not pack tightly.
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7
Arrange tamales upright in a steamer basket over boiling water. Steam over steady medium heat for 45 to 55 minutes, replenishing with hot water as needed, until the batter pulls cleanly away from the husk and springs back when pressed.
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8
Rest for 5 minutes before serving. Serve warm with atole or hot chocolate.