Ginataang Mais

Ingredients

Instructions

1. 1

   Rinse the glutinous rice under cold water until the water is mostly clear. This removes excess surface starch so the porridge thickens evenly rather than turning gluey. Set a small pot over medium heat and combine the rinsed rice with the water.

2. 2

   Bring to a gentle simmer, then lower the heat to medium-low and cook for 10 minutes, stirring every 2-3 minutes so the rice does not stick to the bottom. The grains should begin to swell but still look slightly opaque in the center.

3. 3

   Add the sweet corn kernels, coconut milk, sugar, and salt. Stir well, scraping the base of the pot. Keep the heat low and cook for 8-10 minutes more, stirring often, until the rice is fully tender and the mixture is creamy. If it thickens too quickly, add a splash of water; the porridge should be loose enough to ladle because it will continue to thicken off the heat.

4. 4

   Turn off the heat and let the ginataang mais rest for 3 minutes. This short rest helps the starch settle and gives the porridge its silky consistency.

5. 5

   Ladle into 2 bowls and drizzle each portion with a little extra coconut milk for a richer finish. Serve warm.

Nutrition per serving

Notes

• •For the best texture within 30 minutes, use glutinous rice rather than larger sticky rice varieties; it softens quickly.
• •Fresh, frozen, or canned corn all work. If using canned corn, drain it well before measuring.
• •This dish is gently sweet; increase the sugar to 45 g if you prefer it more dessert-like.
• •Leftovers thicken considerably when chilled. Reheat with a little water or coconut milk to loosen.

Background