Ginataang mais recipe: sweet corn and rice pudding with coconut milk

This ginataang mais recipe (or sweet corn and rice pudding with coconut milk) is a variation of the traditional Filipino dish called “ginataan”, which has a wide range of ingredients. It has different kinds of fish, meat, and vegetables that are cooked in coconut milk, depending on what kind of ingredients are used.

However, unlike most forms of ginataan, ginataang mais can be considered both a dessert and a snack, depending on what time the dish is served.

It’s quite simple to make ginataang mais, and is a delectable treat for kids and adults alike!

How to prepare this ginataang mais recipe

The basic method

• The first step to making ginataang mais is to cut off the corn kernels from the cob if you’re planning to use raw corn. But if you’re using corn from the can, drain the water first.
• Afterward, add some water, glutinous rice (kaning malagkit), and corn.
• Stir the ingredients of ginataang mais in the pan until the glutinous rice is cooked to prevent it from burning in the pan.
• Once the rice and corn are both cooked, you can then add coconut milk to the pan and then add as much sugar as you want until you get the right amount of sweetness.
• Simmer the ginataang mais ingredients until the dish’s consistency is to your liking. Once you’re done cooking, serve the ginataang mais in a bowl and enjoy it with your friends and family, hot or cold. Eat well!

Also read: how to cook ginataang kuhol

Filipino ginataang mais recipe

Joost Nusselder

This ginataang mais recipe (or sweet corn and rice pudding with coconut milk) is a variation of the traditional Filipino dish called "ginataan", which has a wide range of ingredients. It has different kinds of fish, meat, and vegetables that are cooked in coconut milk, depending on what kind of ingredients are used.

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Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Course Dessert

Cuisine Filipino

Servings 7 people

Calories 154 kcal

Ingredients

  

1x2x3x

• 1 can cream style corn about 2 cups
• 1 can whole sweet corn kernels (including the liquid), about 2 cups
• 1 cup sweet rice, sticky rice, glutinous rice, or Calrose rice
• 2 cans coconut milk about 4 cups
• 3 cups water
• ¾ cup* sugar

Instructions

 

• Place a large pot over medium heat.
• Add sweet rice and water. Simmer until rice is soft and almost all of the water has been absorbed. Stir occasionally to make sure that the bottom doesn’t burn.
• Add the rest of the ingredients and continue to simmer until corn is soft and done.
• Remove from heat. May be served cold or warm.

Notes

If you want, you can replace the two cans of corn with 3-4 ears of fresh corn. Just cut the kernels off the cob with a knife and scrape the cob with a spoon to get the corn “milk”.

*This is really up to you and your tastebuds. You can start with 3/4 cup of sugar and just add more later. Like my grandma says, just taste it and adjust until it tastes right 

Nutrition

Calories: 154kcal

Keyword Coconut, Dessert, Ginataang, Mais

Tried this recipe?Let us know how it was!

The dish itself is like arroz caldo in consistency, but is much sweeter and creamier in flavor, due to coconut milk being one of the main ingredients, as well as the addition of sugar in the dish.

It doesn’t take too long to make ginataang mais and it’s especially great for cold weather when hot, warm weather when served cold, or when you just really crave ginataang mais.

If you like corn (mais), you should also check out this mais con yelo recipe

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.