Ginataang Mais at Malagkit (Sweet Corn and Glutinous Rice in Coconut Milk)

Method7 steps · about 30 min

1. 1

   Step 1: Pour the 2 cups coconut cream and 2 cups coconut milk into a cooking pot. Bring to a boil, stirring to prevent sticking.

   Uses 2 cups coconut cream · 2 cups coconut milk

2. 2

   Step 2: Add the 1/2 cup dry glutinous rice to the hot coconut mixture. Reduce the heat to maintain a gentle simmer and stir continuously for 10 minutes, scraping the base so the porridge does not catch.

   Simmer glutinous rice · 10 minUses Hot coconut milk and cream · 1/2 cup dry glutinous rice (malagkit)

3. 3

   Step 3: Stir in 1/2 to 3/4 cup granulated white sugar, choosing the sweetness you prefer within that range.

   Uses Partly cooked glutinous rice in coconut mixture · 1/2 to 3/4 cup granulated white sugar

4. 4

   Step 4: Add the 1 cup chopped sweet corn and simmer over low heat for about 8 minutes, stirring. Continue longer if needed until the rice and corn are soft. If the liquid begins to dry out before they soften, add a little extra water as needed to keep a porridge consistency.

   Simmer corn and rice · 8 minUses Sweetened coconut-rice porridge · 1 cup sweet corn kernels, chopped · Extra water, only if needed while the rice softens

5. 5

   Step 5: When the rice and corn are soft, stir in the 1 tsp vanilla extract and pinch of salt.

   Uses Soft coconut-corn and glutinous-rice porridge · 1 tsp vanilla extract · 1 pinch salt

6. 6

   Step 6: Divide the finished porridge into four bowls. For the warm serving option, serve now.

   Uses Finished ginataang mais at malagkit

7. 7

   Step 7: For the chilled serving option instead, cool those portions promptly and refrigerate until cold before serving as dessert.

   Uses Four portions of coconut-corn porridge