Ginataang Mais

Nutrition · per serving

Steps

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.

   80 g glutinous rice, rinsed400 ml 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.

   200 g sweet corn kernels400 ml coconut milk35 g sugar1/4 tsp salt
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.

   30 ml extra coconut milk

Origin & History

Ginataang Mais is a traditional Filipino kakanin-style porridge made with coconut milk and corn, often enjoyed as a snack, breakfast, or simple dessert. It reflects the deep use of gata (coconut milk) in Filipino cooking, especially in rural areas where coconuts and corn are abundant. Variations may include glutinous rice, malagkit rice balls, or more sugar depending on the region and household.