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Ginataan mais, or sweet corn cooked in coconut milk
One of my favorite holiday dishes is ginataan mais, a sweet, sticky porridge of creamed corn, coconut milk, sweet rice, and sugar. It's a fun dish to bring to potlucks and usually disappears first. Best of all, it's completely pareve (and kosher for Passover if you eat kitniyot).
Ginataan mais
1 ~14oz. can coconut milk
2 cans water (use the coconut milk can)
3/4 cup sweet rice (glutinous rice, malagkit rice)
3/4 cup sugar
1 ~14oz. can cream-style corn (it's sweetened and thickened with cornstarch)Boil 1 can coconut milk + 2 cans water in a 2- or 3-quart pot on medium-high to high. It doesn't matter if it's nonstick or not. If you put the lid on it, leave it open a crack so it doesn't boil over.
Once the mix is boiling, turn the heat down to medium and add the rice. Stir continuously until the rice is cooked. This will take around 10 minutes. The rice is done when it is soft to the tooth, like al dente pasta. You may feel the mix thicken slightly; this is normal and tells you that the rice is nearly done. If you don't stir continuously, the rice will collect at the bottom of the pot and become a fairly effective glue.
Once the rice is cooked, add 3/4 cup sugar and 1 can cream-style corn. Stir to combine.
When the corn is heated through and the mix starts to bubble again, it's done. This usually takes about 3-5 minutes. It will thicken slightly as it cools down. Serve hot or cold.If you get bored with the basic recipe (and it takes quite a while to get tired of it), you can try adding chocolate or fruit. My lola made it with langka (jackfruit) yesterday and it was wonderful. Add whatever you're adding when you add the sugar.
2 cans water (use the coconut milk can)
3/4 cup sweet rice (glutinous rice, malagkit rice)
3/4 cup sugar
1 ~14oz. can cream-style corn (it's sweetened and thickened with cornstarch)Boil 1 can coconut milk + 2 cans water in a 2- or 3-quart pot on medium-high to high. It doesn't matter if it's nonstick or not. If you put the lid on it, leave it open a crack so it doesn't boil over.
Once the mix is boiling, turn the heat down to medium and add the rice. Stir continuously until the rice is cooked. This will take around 10 minutes. The rice is done when it is soft to the tooth, like al dente pasta. You may feel the mix thicken slightly; this is normal and tells you that the rice is nearly done. If you don't stir continuously, the rice will collect at the bottom of the pot and become a fairly effective glue.
Once the rice is cooked, add 3/4 cup sugar and 1 can cream-style corn. Stir to combine.
When the corn is heated through and the mix starts to bubble again, it's done. This usually takes about 3-5 minutes. It will thicken slightly as it cools down. Serve hot or cold.If you get bored with the basic recipe (and it takes quite a while to get tired of it), you can try adding chocolate or fruit. My lola made it with langka (jackfruit) yesterday and it was wonderful. Add whatever you're adding when you add the sugar.
If you omit the corn and add chocolate, you make champorado. If you omit the corn and add glutinous rice balls, it becomes bilo-bilo, which warrants a post of its own.
