Ginataang mais at Malagkit sweet corn with rice
A comforting Filipino dessert made with creamy coconut milk, sweet corn, and tender glutinous rice, gently simmered together for a rich, naturally sweet treat. Perfect served warm for a cozy snack or dessert.
Ingredients
2 cups coconut cream
2 cups coconut milk
½ cup glutinous rice (malagkit)
1 cup sweet corn, chopped
½ to ¾ cup granulated white sugar
1 teaspoon vanilla extract
A pinch of salt
Instructions
In a pot, combine the coconut cream and coconut milk. Bring to a boil over medium heat.
Once boiling, add the glutinous rice. Stir continuously for about 10 minutes to prevent sticking.
Stir in the sugar until dissolved.
Add the chopped sweet corn and reduce heat to low. Cook for another 8 minutes, stirring occasionally. (For softer rice and corn, cook longer as desired.)
Stir in the vanilla extract and a pinch of salt. Mix well.
Transfer to a serving bowl and serve warm.
- Pro Tip
To prevent the glutinous rice from sticking to the bottom of the pot, keep stirring frequently, especially when the mixture thickens. If the mixture gets too thick or starts to dry out before the rice and corn are fully cooked, add a little more coconut milk or water to maintain a creamy consistency.
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