Ginataang Mais – Sweet Corn and Rice Porridge
- Overview of ginataang mais
- Preparing ingredients
- Cooking coconut milk
- Adding sweet corn
- Mixing rice
- Serving hot or cold
- Dessert notes
- Common Questions
- Give It a Try – You’ll Thank Yourself Later
Ever get hit with a craving for something sweet but not too sugary, comforting but not over-the-top? Filipino ginataang mais is the answer. It’s the kind of treat you want when the weather can’t make up its mind, or honestly, when you just want something easy and nostalgic. Around here, my family will rave about it as a rainy day essential. If you’ve tried things like champorado or that classic ginataang mais recipe from your Lola’s old notebook, you already know the drill: Filipino desserts are simple but hit the spot.
Overview of ginataang mais
Now, let’s not overcomplicate things, right? Ginataang mais is just rice and sweet corn cooked gently with coconut milk until everything’s thick and cozy. Some folks call it rice porridge, but I’d say it’s way more joyful than that word suggests. This is comfort food with tropical vibes. You don’t need fancy tools or a five-star kitchen. Sure, there are Filipino desserts that look prettier on Instagram, but ginataang mais is the taste of home. Maybe you grew up watching your parents stir a pot of this after school, or maybe you’re just here after scrolling through endless recipes at midnight. It doesn’t matter. Cooking ginataang mais is basically joining a big, unofficial club of Filipino food lovers. And everyone’s welcome.
Preparing ingredients
Okay, let’s get down to what you actually need. The basics: sticky rice (glutinous rice is best, but regular works if that’s what you’ve got), canned or fresh coconut milk, sweet corn (canned, frozen, or cut right off the cob), water, and sugar. Oh, and a pinch of salt to round out the flavors. Here’s the thing – the fewer the ingredients, the more you taste each one. Don’t substitute too much or it starts tasting, well, off. Once, I tried almond milk instead of coconut milk… never again. Coconut milk is non-negotiable, trust me. If you’re feeling extra, add a splash of vanilla, but that’s just a personal quirk. And if you’re looking for more healthy Filipino recipes, I’ve got you covered here.
Cooking coconut milk
Start by heating coconut milk in a heavy-bottomed pot over low flame. This part’s about patience; don’t let it boil like a maniac or it’ll split and go weirdly oily. Stir occasionally, maybe even stare at it if you’re bored—it’s oddly relaxing. If you add a bit of water with the coconut milk, it helps prevent burning at the bottom, which, trust me, happens when you get distracted on your phone. The kitchen will start to smell crazy-good right about this stage. My neighbor says her kids come running as soon as she starts heating coconut milk. I believe her. That aroma is sneaky—it pulls everyone in.
Adding sweet corn
Once your coconut milk is nice and warm (not scary hot), toss in the sweet corn. Fresh off the cob’s great, but I use canned most of the time because, life. Give it a gentle stir. The sweetness starts to kick in here, and the smells get even better. You’ll see the color brighten up like summer right in your pot, which I love. If you’re making this for kids or picky eaters, you can mash some of the corn so it gets creamier. That’s a trick I picked up from my friend who’s got three kids under ten (she always finds ways to sneak in veggies). And if you’re after more kid-friendly Filipino recipes, there’s a whole world out there!
Mixing rice
Let’s talk rice. Add your washed sticky rice right into the pot with the warm coconut milk and corn. Keep the heat gentle. Give it a stir every so often so nothing sticks. The rice will soak up all that coconutty goodness and get plump. I know some recipes say to soak the rice ahead, but honestly? I’m impatient, and it turns out just fine without it. As it cooks, it’ll start to thicken. Don’t walk away completely; a scorched bottom is a heartbreaker. If it gets too thick, splash in a bit more water or coconut milk. After about 20 to 30 minutes (occasionally longer, if your rice is stubborn), it’ll look creamy and pudding-like. That’s your sign to get excited.
“This ginataang mais really reminds me of childhood afternoons, sitting at the table with my sisters and fighting for the biggest serving. I’ve tried fancier desserts, but nothing beats this when I need cheering up.”
Serving hot or cold
Maybe this sounds wild, but ginataang mais is one of those desserts that tastes awesome hot and chilled. Hot, it’s creamy comfort in a bowl. Let it cool in the fridge and suddenly you’ve got a summer treat. For parties, I love pouring it into little cups and letting people top it however they want. Or, just eat it from the pot (no judgment). Here’s a few easy serving ideas:
- Sprinkle roasted coconut flakes on top for a little crunch.
- Dust with cinnamon or cocoa powder for extra flavor (my cousin swears by cinnamon).
- Drizzle with a bit of condensed milk if you’re chasing that super creamy vibe.
- Pair with savory foods like Filipino breakfast silog for that sweet-and-savory thing.
If you’re serving it cold, a few ice cubes straight in the bowl isn’t a bad move in Filipino heat.
Dessert notes
Just one more thing (I always have one more thing): ginataang mais isn’t super fussy. That’s part of its charm. Sometimes, I mess up and add too much rice, so it’s thick enough to stand a spoon straight up. Other times, I make it soupy, almost like a coconut-y chowder. Both are great! Don’t overthink the sugar—some days you need sweet, other days you want it mild. Oh, and leftovers keep in the fridge for up to three days, but good luck making it last that long.
If you love porridge or are just diving into Filipino sweets, you’re going to want to check out other classics too, like filipino pork BBQ with banana ketchup glaze or rich, chocolaty champorado.
Common Questions
Can I use regular rice instead of sticky rice?
Yep, you totally can! It won’t be quite as creamy, but it still works for ginataang mais if sticky rice is nowhere to be found.
Is coconut milk the same as coconut cream?
Not exactly. Coconut cream is thicker and richer, but you can water it down if you need to. Real coconut milk gives the best texture and taste for this recipe.
Can I add other stuff to this dessert?
Of course! Try adding jackfruit pieces, a few pinches of vanilla, or a sprinkle of nuts on top if you’re feeling adventurous.
How long does ginataang mais last in the fridge?
Probably about three days. But, honestly, mine rarely sits that long because everyone finishes it immediately.
Can I freeze leftovers?
I’ve done it. The texture does change a bit, but if you heat it up again with a little extra coconut milk, it’s still pretty good.
Give It a Try – You’ll Thank Yourself Later
So, that’s the heart and soul of ginataang mais. No fuss, just honest-to-goodness comfort food loaded with family vibes. Whether you love it hot and steamy from the pot or cold from the fridge with a big spoon, ginataang mais always hits the spot. For step-by-step guides, you might want to check out this Ginataang Mais Recipe or the take from Foxy Folksy on Ginataang Mais. Give it a shot! I promise, even if you burn the first batch a little, you’ll still want another bowl.
Ginataang Mais
Ingredients
For the Dessert
- 1 cup sticky rice (glutinous rice) Regular rice can be used, but sticky rice is preferred.
- 2 cups coconut milk Coconut cream can be watered down if needed.
- 1 cup sweet corn Can be canned, frozen, or fresh.
- 2 cups water Used to cook the rice.
- 1/4 cup sugar Adjust to taste.
- 1 pinch salt To balance the sweetness.
- 1 splash vanilla extract Optional, for extra flavor.
Instructions
Preparation
- Measure and prepare all the ingredients.
Cooking
- In a heavy-bottomed pot, heat the coconut milk over low flame. Stir occasionally to prevent it from boiling or splitting.
- Once the coconut milk is warm, add in the sweet corn and stir gently.
- Add the washed sticky rice to the pot with the coconut milk and corn, stirring occasionally.
- Keep the heat gentle and let the mixture cook for about 20 to 30 minutes, until it thickens and becomes creamy.
Serving
- Serve hot for a creamy dessert or chill in the fridge for a refreshing summer treat.
- Top with roasted coconut flakes, cinnamon, cocoa powder, or drizzled condensed milk according to preference.
