If you love rice pudding, you’ll love this cozy Filipino-style sticky rice pudding cooked in coconut milk with corn! This recipe comes from Quintessential Filipino Cooking, by Liza Agbanlog.
If you were to walk into my kitchen right now, you would never know that there was a camera crew with all manner of equipment set up, or that we shot three recipe videos, or that this was the first time all day that I actually sat down. The kitchen is spotless, dishes put away, and it feels like an ordinary weeknight here at the Baker house.
After a busy morning, you would think that I would sit down immediately, but instead, I pulled out a saucepan and fired up the stove one more time. I was craving something warm and comforting, something that reminded me of my childhood, a treat after a tiring day.
I brought some coconut milk to a simmer and stirred in some sticky rice, the short little grains tinkling into the pan as they dived into the milky pool. It didn’t take long for the coconut milk to bubble, and once the rice was soft and plump, I stirred some sugar and kernels of sweet corn.
Ginataang Mais is a sweet snack or dessert my mom used to make for us when we were little, and I remember it being such a treat. I loved it best by the spoonful straight out of the pan – it’s nothing fancy, really just a cozy rice pudding, Filipino-style. The corn may be surprising, but I assure you, as it soaks the sweet coconut flavors, you’ll see that it’s like a creamed corn that falls in love with rice pudding. Surprising, yet very sensible.
Since October is Filipino-American Heritage Month, I thought this would be the perfect time to share some of my favorites with you, starting with something sweet! This particular recipe comes from a newly released cookbook, Quintessential Filipino Cooking: 75 Authentic and Classic Recipes of the Philippines, by Liza Agbanlog. Her book is full of traditional recipes that I grew up eating, dishes that are on rotation at my house already, like chicken adobo and mechado, as well as those that are suited for parties and larger gatherings, like fresh lumpia and pancit. It really is a perfect primer if you’re just getting started with Filipino cooking.
As I stirred the pudding and gave it a taste, I realized that it was the kind of dessert my kids would love. After all, my daughter has been asking me to make its cousin, Ginataang Bilo-Bilo, a similar coconut dessert that we love to make around the holidays. This just happens to be far simpler. And perfect for treating yourself whenever you feel like you deserve just a little something extra.
Disclosure: I was sent a copy of Quintessential Filipino Cooking for review. All opinions, are of course, my own. There may be affiliate links in the post, see my Disclosure page to learn more.
More Filipino Desserts
Looking for more Filipino desserts and sweet treats? Try these favorites!
Filipino Coconut Rice Pudding with Corn: Ginataang Mais
- 4 cups coconut milk
- 1/2 cup glutinous rice rinsed and drained
- 1 1/2 cups whole kernel corn
- 1/2 cup granulated sugar
- 1/4 cup half & half cream optional
- In a saucepan, combine the coconut milk and rice, and bring to a boil over medium-high heat.
- Cook, stirring regularly, over low heat until the rice is cooked, about 25 minutes.
- Add the corn and sugar, and continue cooking for 5 minutes.
- Serve hot or cold and drizzled with cream, if desired.