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Ginataang mais (sweet corn coconut porridge)
Glutinous rice and sweet corn simmered in coconut milk: a gentle meatless sweet for Holy Week
Across the Philippines, ginataang mais turns up on the quiet, meatless days of Holy Week, when many families keep Good Friday as a day of fasting and abstinence and want something warm and simple to share in the afternoon. Glutinous rice swells in coconut milk until the pot turns thick and glossy, and sweet corn kernels pop through it with little bursts of sweetness. It is eaten warm from small bowls, sometimes with a swirl of extra coconut cream or crunchy toasted pinipig, and is just as good cold from the fridge the next day. Chef's tip: save the sugar until the rice is fully soft; added too early it slows the grains and they stay chalky in the middle.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 5 ½ oz glutinous ricealso sold as sweet or sticky rice; rinsed twice
- 3 ¾ cups water
- 10 ½ oz sweet corn kernelscut from 2 cobs, or frozen or drained canned
- 3 ¼ cups coconut milk2 tins, shaken
- 3 ⅞ oz sugarwhite or light brown; adjust to taste
- ¼ tsp salt
To serve
- ½ cup coconut cream (optional)for drizzling
- 3 tbsp toasted pinipig (pounded young rice) (optional)or toasted rice flakes
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Method
0/5 doneStep 1: Put the rinsed 5 ½ oz glutinous rice and 3 ¾ cups water in a heavy pot and bring to the boil over a medium-high heat.
6 minStep 2: Lower to a gentle simmer and cook, stirring every couple of minutes, until the grains are swollen and translucent at the edges, about 15 minutes. Common mistake: leaving the pot unstirred; glutinous rice sinks, glues itself to the base and scorches.
15 minStep 3: Pour in the 3 ¼ cups coconut milk and add the 10 ½ oz sweet corn kernels. Keep simmering over a medium-low heat, stirring often, until the rice is completely soft with no white core when you bite a grain, about 8 minutes.
8 minStep 5: Ladle into bowls, drizzle with ½ cup coconut cream and scatter 3 tbsp toasted pinipig (pounded young rice) on top for crunch. Serve warm, or chill and keep covered in the fridge for up to 2 days.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 4 g
- Carbs
- 46 g
- Fat
- 15 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ginataang mais (sweet corn coconut porridge) take?
- About 40 minutes in total: 10 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of glutinous rice?
- Any long-grain rice, same amount.
- What can I use instead of coconut milk?
- Single cream, same amount (not dairy free).
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