Ginataang Mais made with glutinous rice, coconut milk, and fresh corn kernels. This Filipino rice pudding hearty, tasty, and quick and easy to prepare for a midday snack or after-meal dessert.
Like the cassava cake and ginataang halo-halo I reposted this week, this ginataang mais was first published on the blog in 2013 which I am now updating to include new pictures and more detailed cooking tips.
I am planning to spend the next few months reworking a lot of my old recipes; I think they’re not getting the attention they deserve because of my bad photos, bad writing or both. Hopefully, I can improve them to serve you better!
What is Ginataang Mais
Ginataang Mais is a type of Filipino ginatan dish made of glutinous rice, coconut milk, and corn kernels. A popular delicacy in the Philippines, the rice gruel 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).
Due to our different regional dialects, it’s also known as lugaw na mais or lelot mais depending on the area of the country. What other names do you call this coconut rice pudding?
Tips on How to Make Ginataang Mais
- I use fresh corn cobs because, umm, I like to punish myself with extra work. Feel free to substitute canned cut corn; the result will be equally delicious!
- Seriously, though, using fresh does make a difference as they do have a brighter and sweeter taste. One trick I do to boost flavor is to simmer the scraped cobs in the coconut milk to extract flavor, but you can easily mimic this if using canned corn by swapping some of the water in the recipe with the packing liquid in the can.
- This dish is quick and easy to make, but it does require some tending. Make sure to stir occasionally to prevent the rice from burning and sticking to the bottom of the pan.
- 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.
- Leftovers will keep in the fridge for up to 3 days. Add a splash of water or coconut milk when reheating to loosen the consistency.
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!
Ingredients
- 3 fresh corn cobs or 1 1/2 cups canned corn kernels
- 2 cans (13.5 ounces) coconut milk
- 3 cups water
- 1 cup glutinous rice, rinsed and drained well
- 1 1/2 cups coconut cream
- 1 cup sugar
Instructions
- 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 boil.
- 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 1/2 cup of coconut cream as desired. Serve warm or cold.
Nutrition Information
“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.”
Maria Vida Cruz says
You make cooking easy, Lalaine
Lalaine Manalo says
🙂
Joy Panem says
I will definitely try your recipe. Thanks for the recipe.🙏
Lalaine Manalo says
You’re welcome. Enjoy!
Celeste says
My grandchildren loved this recipe, which I tried first time.
Lalaine Manalo says
Thanks for the 5-stars! Glad the kids enjoyed it 🙂
Anne says
I would like to try making this…What if you only have Coconut Cream on hand.?
Lalaine Manalo says
Just add a bit more water 🙂
Marina Bella-Prego says
Hi Leilanie,
Gitaang Mais
As I was following your recipe, it says combine coconut milk, water & bring it to boil but water & the measurement is missing. So I just winged it !
Marina
Lalaine Manalo says
Hi, Marina,
The complete measurements are in the recipe card 🙂
Kit says
what if there is no coconut cream
Lalaine Manalo says
Coconut cream or kakang gata (first extraction) adds extra creaminess but you can skip it if you don’t have any 🙂
Marz says
Just made today for my breakfast and it was good. I used long grain rice and I substitute heavy cream since I don’t have coconut milk handy, added a pinch of salt and a bit of cinnamon,yummm!
Lalaine Manalo says
I am glad you enjoyed it!
Annedook says
I love your recipes. They are simple and easy to follow and yet they are delicious.
Lalaine says
Thank you so much!
Jean says
Way too much coconut milk.
Lalaine says
Hello Jean
The amount of coconut milk is how I like my ginataan (rich and very creamy) but please, feel free to substitute water for parts of the coconut milk to suit your taste. 🙂
FranklyMyDear says
Lalaine, we don’t have glutinous rice in my neck of the woods, so I clicked “Get Ingredients” below your recipe to try to order from Amazon. However, instead of glutinous rice, Amazon presented me with sushi rice. I don’t think they’re the same, are they? Should I search for “sticky rice” online instead? Can you suggest a brand of glutinous rice so that it will be easier for me to search online? Thanks.
Lalaine Manalo says
I am sorry about that. I usually buy at an Asian supermarket in our area and I think the brand I have is called Pamana but if you search online or on Amazon, try Thai sweet rice.