Ginataang Mais Recipe

A coconut rice pudding with corn with a delicious tropical twist on traditional rice pudding.

Course Breakfast, Snack

Cuisine Filipino

Diet Gluten Free

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 337kcal

Cost $8-$10

3 cups fresh sweet corn kernels (about 4 medium-sized ears of corn) sub: canned cream-syle & whole kernel corn; see note
2 (14-ounce) cans coconut milk (about 3 cups) see note
2 cups water
¾ cup glutinous rice see note
2-3 pandan leaves rinsed & knotted; see note
1 cup coconut cream more as needed
½ cup granulated sugar
A pinch of salt

Prepare the Corn: Cut the corn kernels from the cob, saving the bare cobs aside. Coarsely grind half of the corn kernels using a blender or a food processor. Set them aside.
Combine Ingredients: In a pot, add the coconut milk, water, rice, pandan leaves, corn cobs, and a pinch of salt.
Boil: Bring the mixture to a boil over medium-high heat for 12-15 minutes, stirring intermittently to prevent rice from clumping or sticking to the bottom of the pot.
Remove Cobs & Pandan: Once the mixture comes to a boil, remove the pandan leaves and corn cobs.
Simmer: Turn the heat down to the lowest setting to maintain a gentle simmer. Cover and simmer for 10 minutes, or until the rice is tender but not mushy.
Add Corn, Coconut Cream, and Sugar: Add the whole and coarsely ground corn kernels, along with the coconut cream and sugar. Mix thoroughly to distribute the ingredients evenly.
Cook Until Thickened: Increase the heat to medium-high, stirring constantly for 12-15 minutes until the mixture reaches your preferred consistency.
Add more coconut cream or water, as necessary. Adjust the sweetness to your taste, then remove from heat. Note that the consistency will thicken further as it cools.

Sweet Corn: For the best flavor, use the freshest corn available. When fresh corn is not in season, a combination of canned cream-style corn and whole kernels serves as a great alternative.
Coconut Milk: Although fresh coconut milk is ideal, canned versions offer a convenient and equally flavorful alternative.
Coconut Cream: This is the first press of fresh coconut milk with a higher fat content, contributing to the luxurious mouthfeel of the dish. It is added towards the end to infuse its full flavor without curdling or separating.
Pandan Leaves: Also called screwpine, these leaves have no taste, but their aroma is incomparable — grassy, nutty, and floral. Bruising the leaves by knotting allows them to infuse their aroma more effectively into the dish. If unavailable, you can use pandan essence or vanilla extract as a substitute.