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!
Ginataang Mais
Prep time
Cook time
Total time
Yield: 8 Servings
Ingredients
- 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
Instructions
- 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.
I love your recipes. They are simple and easy to follow and yet they are delicious.
Thank you so much!
Way too much coconut milk.
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. 🙂