Saturday, May 23, 2009
Ginataang Mais (Corn and Sticky Rice with Coconut)
Ginataang mais was something I used to buy from a vendor in the neighborhood for merienda. Whether the weather was hot or cold, ginataang mais is so comforting. My kids like it, although they vaguely recall having had this in the Philippines.
sweet corn kernels and cream from 4 cobs (or use 11-oz canned sweet corn kernels plus 1 small can of creamed corn)
6 cups water
1 cup sweet sticky rice
1 cup sugar
1 can coconut milk (Premium)
milk and sugar as desired
Boil rice, sugar and water then turn heat down to simmer for 20 minutes. Meanwhile, cut the kernels off the cob and scrape the cream. Add the corn and coconut cream to the mixture and cook for 10 minutes more or until corn is done. Ladle into bowls and add milk (or cream) and additional sugar as desired.