Ginataang Mais (Coconut Milk Rice Pudding with Corn)
User Reviews
5
Ginataang Mais (Coconut Milk Rice Pudding with Corn)
Description
The preparation starts by simmering glutinous rice in a mixture of coconut milk and water until almost tender. Whole canned corn—including its juices—is stirred in alongside coconut cream and sugar to sweeten the pudding without overwhelming it. This combination is gently cooked to a smooth, thick consistency. Vanilla essence may be added at the end for a mild aromatic note.
The resulting pudding offers a balance of creaminess from the coconut and natural sweetness from the corn and sugar. The texture is soft and slightly sticky, typical of glutinous rice desserts, appealing for a filling snack or light dessert.
The recipe suggests serving the pudding warm with a spoonful of reserved coconut cream on top for added richness and contrast. This dish can be enjoyed on its own or as part of a casual meal.
The sugar amount can be adjusted to taste, and as the pudding cools, it becomes less sweet. Stirring during cooking prevents the rice from sticking to the pot, ensuring an even texture.
Ingredients
- 1 cup glutinous rice -washed and drained
- 1 cup water
- 1 can coconut milk - 400ml
- 1 can corn 425g (do not drain, whole kernel
- ¼ cup granulated sugar white
- 1 can coconut cream - 400ml
- 1 teaspoon vanilla essence - optional
Instructions
- Put ½ cup of coconut cream aside to be used for later.
- In a pot, combine the glutinous rice, coconut milk, and water and bring to boil over high heat.
- 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.
- 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).
- Continue to cook for another 3-5 minutes or until the glutinous rice is soft and cooked through.
- Add vanilla essence if desired and give it a good last mix before turning off the heat.
- Transfer to serving bowls while still warm and spoon some of the coconut cream, that was set aside earlier, on top.
Notes
- Adjust the sugar quantity according to personal preference as sweetness decreases once cooled.
- Stir occasionally while cooking to prevent the glutinous rice from sticking to the pot.
- Reserve some coconut cream to add on top when serving for extra richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 512 kcal
% Daily Value*
| Calories | 512kcal | 26% |
| Carbohydrates | 45g | 15% |
| Protein | 6g | 12% |
| Fat | 36g | 55% |
| Saturated Fat | 31g | 155% |
| Cholesterol | 0mg | 0% |
| Sodium | 87mg | 4% |
| Potassium | 417mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 22mg | 2% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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