Don’t want to make that tough decision between rice or corn? You don’t have to with this ginataang mais recipe you can eat warm or cold!
The coconut milk gives this dish a creamy consistency and the fresh corn and short-grain rice gives it the chewy contrast. Together they make for a wonderful Filipino dessert, which is kind of like a rice pudding. You can serve it warm or cold, as no one has ever complained eating it either way!
This corn with coconut milk recipe is so easy to make, you don’t even have to worry about dirtying measuring cups! Since summer is approaching, this is a great dessert to enjoy cold and still get that Filipino feel. As you will see in the recipe, the shredded coconut, butter and vanilla are optional. These are not traditional ingredients, but these ingredients will help boost the flavor of the dish. Typically you can make the dish with fresh coconut milk, but since most of us would have to use canned stuff, this helps with the flavor. If you have fresh coconut milk, just skip the optional ingredients!
Check out the ginataang mais recipe below!
- 13.5 oz. can coconut milk
- 5 cups water
- 3/4 cup sweet rice (you may substitute sushi rice or short-grain rice)
- 3/4 cup sugar
- a pinch of salt
- 1/2 cup shredded coconut (optional)
- 1 tablespoon salted butter (optional)
- 1 teaspoon vanilla (optional)
- 4 to 5 ears fresh corn, shucked and scraped to collect the corn milk
- In a sauce pan, boil the coconut milk, water, sweet rice, sugar, salt and shredded coconut over medium-low heat, stirring occasionally.
- When rice is fully cooked, add in the butter, vanilla and shucked corn.
- Continue cooking while stirring occasionally until everything has thickened nicely.
- Take off the heat and let it cool.
- The mixture will continue to thicken slightly as it cools.
- You may serve it warm or cold.