Ginataang Mais
Coconut Rice Pudding with sweet corn kernels is a hearty and tasty snack or dessert. This Ginataang mais is quick and easy to make, and naturally gluten-free!
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Shuck the corn cobs by removing the husks and silks. Using a sharp knife, cut the stem ends.
- 2
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.
- 3
Using a spoon, scrape the sides of the cobs using a spoon to extract the remaining pulp and milky juice.
- 4
In a pot over medium heat, combine coconut milk and water and bring to a simmer.
- 5
Add rice and fresh corn kernels and stir to combine. If using canned corn, add later along with the coconut cream and sugar.
- 6
Lower heat and continue to cook, stirring occasionally, for about 15 to 20 minutes or until rice begins to expand and soften.
- 7
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.
- 8
Ladle into serving bowls and drizzle with the remaining 1/2 cup of coconut cream as desired. Serve warm or cold.