Rainy afternoons call for ginataang mais, a Filipino porridge of young corn kernels and malagkit rice cooked in coconut milk.
Long-grain glutinous rice keeps its shape better than short-grain, which tends to break down and turn mushy by the time the ginataan thickens. We suggest using fresh corn for its natural sweetness, but canned sweet corn will work fine in a pinch. Adding coconut cream at the end provides extra creaminess and flavor.
- 1 cup glutinous rice, preferably long-grain
- 4 cups water
- 3 cups coconut milk
- ½ cup white sugar
- 3 cups fresh corn kernels
- 1 cup coconut cream
Combine rice, water, and coconut milk in a large pot over high heat, stirring to mix. Once boiling, stir the mixture again to avoid rice from clumping. Reduce the heat to low and maintain a simmer.
Continue cooking the porridge over low heat, stirring often to avoid scorching the bottom, until rice is tender, about 10–15 minutes.
Once the rice is tender, turn the heat all the way up to high and cook the rice, stirring vigorously to break up the grains and release the starches, until the mixture has thickened, about 10 minutes.
Reduce heat to medium. Stir in the sugar, corn, and coconut cream. Mix until well combined. Remove from heat and divide between bowls. Serve immediately.