Ginataang Mais
A comforting Filipino dessert of sticky rice, sweet corn, and creamy coconut milk, perfect for any occasion.
Servings: 4 servings
Calories: 250kcal
Ingredients
Main Ingredients
- 1 cup glutinous rice Rinsed and soaked for about 10 minutes
- 2 cups water For cooking rice, adjust as needed
- 1 can sweet corn Canned, frozen, or fresh corn can be used
- 1 can coconut milk Essential for the creamy texture
- 1/2 cup sugar Adjust to taste; can use white, brown, or muscovado
Instructions
Preparation
- Rinse the glutinous rice a couple of times until the water runs clear.
- Soak the rice in water for about 10 minutes.
Cooking the Rice
- Combine the soaked rice with 2 cups of water in a pot and bring to a boil.
- Once boiling, reduce heat to a gentle simmer and stir occasionally.
- Cook until the rice is plump and the mixture thickens, about 15-20 minutes.
Adding Coconut Milk and Corn
- Pour in the coconut milk and stir gently, keeping the heat low.
- Add the sweet corn kernels and mix well.
- Sprinkle the sugar into the mixture, tasting as you add to avoid over-sweetening.
- Cook for an additional 5-10 minutes until well combined and bubbly.
Serving
- Spoon the ginataang mais into small bowls for serving.
- Top with extra corn for crunch and a splash of evaporated milk if desired.
- Serve warm for the best experience.
Notes
Store leftovers in the fridge and reheat gently to avoid explosions in the microwave. This dish is perfect for any time, be it rainy days or sunny afternoons.