This ginataang mais recipe uses sticky rice, fresh corn, and a combination of coconut milk and cream.


  • 1 cup glutinous rice, preferably long-grain
  • 4 cups water
  • 3 cups coconut milk
  • ½ cup white sugar
  • 3 cups fresh corn kernels
  • 1 cup coconut cream


  • Combine rice, coconutmilk, water in a large pot, over high heat
  • Once boiling, stir the mixture again to avoid rice from clumping. Reduce the heat to low and maintain a simmer.
  • Continue Cooking over low heat stirring often to avoid scorching bottom, until rice is tender, about 10-15mins.
  • Once the rice is tender, turn the heat all the way up to high and cook the rice, stirring vigorously to break up the grains and release the starches, until the mixture has thickened, about 10 minutes.
  • Reduce heat to medium. Stir in the sugar, corn, and coconut cream. Mix until well combined. Remove from heat and divide between bowls. Serve immediately.