Quick and easy to prepare, ginataang mais is a dessert or midday snack made with sweet rice, coconut milk and corn kernels. Although I’ve enjoyed this piping hot from the stove or ice cold from the refrigerator, it is, in my opinion, best enjoyed warm with extra drizzle of thick coconut milk on top. Enjoy!
- 1 cup glutinous rice
- 4 cups coconut milk
- 1 cup canned kernel corn, drained and reserving liquid
- 1 cup water
- ¾ cup sugar
- 1-1/4 cup coconut cream
- In a pot over medium heat, combine glutinous rice, coconut milk, reserved liquid from canned corn and water and bring to a boil. Lower heat and continue to cook, stirring occasionally, for about 10 to 15 minute until rice begins to expand and soften.
- Add corn, sugar and 1 cup of the coconut cream and continue to cook, stirring occasionally, for about 5 to 10 minute or until sugar is dissolved, liquid has slightly thickened and rice is cooked through.
- Spoon warm on bowls and divide remaining ¼ cup coconut cream on top before serving.