Ginataang Mais (Coconut Milk Rice Pudding with Corn)

Ingredients

• 1 cup glutinous rice ( -washed and drained)
• 1 cup water
• 1 can coconut milk ( - 400ml)
• 1 can whole corn kernel ( - 425g (do not drain))
• 1/4 cup white granulated sugar
• 1 can coconut cream ( - 400ml)
• 1 teaspoon vanilla essence ( - optional)

Instructions

1. 1

   Put 1/2 cup of coconut cream aside to be used for later.

2. 2

   In a pot, combine the glutinous rice, coconut milk, and water and bring to boil over high heat.

3. 3

   Once it boils, lower heat to low and let it simmer covered with a lid for about 10-12 minutes or until the rice has expanded and is almost cooked. Remember to stir from time to time to prevent the rice from sticking to the pot.

4. 4

   Add the whole corn kernel including the liquids from the can and the coconut cream left in the can. Stir well. Add the sugar (See Note 1).

5. 5

   Continue to cook for another 3-5 minutes or until the glutinous rice is soft and cooked through.

6. 6

   Add vanilla essence if desired and give it a good last mix before turning off the heat.

7. 7

   Transfer to serving bowls while still warm and spoon some of the coconut cream, that was set aside earlier, on top.