Ginataang Mais is a Filipino rice pudding made of glutinous rice, coconut milk, and fresh corn kernels. It's easy to prepare and makes a tasty midday snack or after-meal dessert.
What is Ginataang Mais
Ginataang Mais is a Filipino ginatan dish made of glutinous rice, coconut milk, and corn kernels. It's also known as lugaw na mais or lelot mais in other areas of the country.
A popular delicacy in the Philippines, the coconut rice pudding is commonly served as a filling midday snack or after-dinner dessert. It can be enjoyed warm or cold, usually with a generous drizzling of coconut cream (kakang gata).
Corn to use
- Fresh corn brings a brighter and sweeter taste, but you can substitute frozen or canned corn kernels for ease and convenience.
- To boost flavor, simmer the scraped cobs in the coconut milk to extract flavor. If using canned corn, swap part of the water in the recipe with the packing liquid in the can.
- The pudding will thicken as it stands and cools so you might want to cook it a little thinner than you like.
- It will also taste overly sweet when hot but the sweetness will mellow out as the ginataan cools.
How to store
- Store leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days.
- Reheat in a saucepan over medium heat, stirring regularly. Add a splash of water or coconut milk to loosen the consistency.
- 3 fresh corn cobs or 1 ½ cups canned corn kernels
- 2 cans (13.5 ounces) coconut milk
- 3 cups water
- 1 cup glutinous rice, rinsed and drained well
- 1 ½ cups coconut cream
- 1 cup sugar
- Shuck the corn cobs by removing the husks and silks. Using a sharp knife, cut the stem ends.
- In a large bowl, stand an ear of corn up and using a small knife, thinly cut the kernels off from top to bottom. Rotate the corn when done with each section to get to the next.
- Using a spoon, scrape the sides of the cobs using a spoon to extract the remaining pulp and milky juice.
- In a pot over medium heat, combine coconut milk and water and bring to a simmer.
- Add rice and fresh corn kernels and stir to combine. If using canned corn, add later along with the coconut cream and sugar.
- Lower heat and continue to cook, stirring occasionally, for about 15 to 20 minutes or until rice begins to expand and soften.
- Add 1 cup of the coconut cream and sugar, stirring until sugar is dissolved. Continue to cook, stirring occasionally for about 8 to 10 minutes or rice is cooked through and the mixture is thickened.
- Ladle into serving bowls and drizzle with the remaining ½ cup of coconut cream as desired. Serve warm or cold.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”