Ginataang Mais made with glutinous rice, coconut milk, and fresh corn kernels. This Filipino rice pudding is hearty, tasty, and quick and easy to prepare for a midday snack or after-meal dessert.
Servings: 8 Servings
- 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
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.
Calories: 519kcal | Carbohydrates: 49g | Protein: 5g | Fat: 36g | Saturated Fat: 31g | Sodium: 20mg | Potassium: 374mg | Fiber: 1g | Sugar: 24g | Vitamin C: 2.2mg | Calcium: 28mg | Iron: 4.6mg