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Ginataang Mais in a wooden bowl
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4 from 4 votes

Ginataang Mais

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.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert, Snack
Cuisine: Filipino
Keyword: ginataang mais
Servings: 8 Servings
Calories: 519kcal
Author: Lalaine Manalo


  • 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