Ginataang Mais

A warm sweet corn and glutinous rice porridge in coconut milk.

Vegan.

Ingredients

• 150 g glutinous rice
• 500 g sweetcorn kernels, with their milky liquid
• 1 litre coconut milk
• 200 ml coconut cream
• 150 g caster sugar
• 1/4 teaspoon salt
• 500 ml water

Method

1. Rinse the glutinous rice once only. Its starch is what thickens the porridge.
2. Simmer the rice in the water and half the coconut milk for 20 minutes, stirring often, until the grains have burst.
3. SCRAPE THE COBS IF YOU ARE USING FRESH CORN and add the milky liquid with the kernels. That liquid is most of the corn flavour and tinned kernels drained of it make a much plainer dish.
4. Add the corn and the rest of the coconut milk and cook 10 minutes more.
5. ADD THE SUGAR ONLY NOW, at the end. Sugar added early makes the rice grains firm and they stop absorbing, so the porridge never thickens properly.
6. Stir in the coconut cream off the heat so it stays glossy rather than splitting.
7. Serve warm. It thickens a great deal as it cools, so loosen it with hot coconut milk if it stands.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes