Ginataang Mais: Sweet Corn and Sticky Rice Porridge
Recipe Guy
Filipino merienda | Sweet corn | Coconut rice porridge
Corn kernels and glutinous rice share the spoon in ginataang mais, a coconut porridge that can be served warm or chilled. The rice cooks in water first, then coconut milk, coconut cream, and sugar turn the pot into a richer dessert.
Why make it: This version works with fresh, frozen, or canned corn, so the dessert can happen whenever the craving shows up.
Fresh From the Kitchen
About This Recipe
There is plenty of corn here, not just enough to dot the surface. Fresh, frozen, or drained canned kernels can join the rice as it softens. An optional pandan leaf simmers with the base and comes out before the bowls are filled.
Coconut milk and cream enter after the rice is tender, followed by a gentle final simmer. Stop to consider the five-minute rest before reducing the porridge too far. It should remain spoonable, with extra milk available for a softer finish.
Cooking Notes
- Check a rice grain for tenderness before adding the coconut milk and sugar. The later stage is for making the porridge creamy, not compensating for a still-firm center.
- Stir along the bottom as well as through the surface once the porridge thickens. Corn and sticky rice can collect underneath even when the top of the pot looks loose.
Ingredient Notes
For corn
Fresh corn is lovely in season, but frozen corn is consistent and easy. Canned corn works when drained well.
For rice
Glutinous rice thickens the porridge and gives it a soft, chewy body.
Ginataang Mais Recipe
This version works with fresh, frozen, or canned corn, so the dessert can happen whenever the craving shows up.
Shopping List
- sweet corn
- glutinous rice
- full-fat unsweetened coconut milk, 400 ml for the porridge plus any optional serving milk
- coconut cream
- sugar
- salt
- pandan leaf optional
- evaporated milk optional
- toasted coconut optional
Ingredients
Porridge Base
- 1 cup glutinous rice, rinsed
- 4 cups water
- 1 pandan leaf, optional
- 1/2 teaspoon salt
Corn and Coconut
- 3 cups corn kernels
- 400 ml full-fat unsweetened coconut milk (about 1 2/3 U.S. cups), measured from a can
- 1 cup coconut cream
- 1/2 cup sugar, plus more to taste
For Serving
- Evaporated milk or coconut milk
- Toasted coconut, optional
- Extra sugar, optional
Instructions
- Rinse glutinous rice briefly and drain.
- Simmer rice with water, pandan if using, and salt until the grains start to soften.
- Add corn and continue simmering until the rice is tender.
- Stir in the measured 400 ml coconut milk, 1 cup coconut cream, and sugar. The initial 4 cups water remain part of the recipe; do not replace that water with the coconut milk.
- Cook over low heat, stirring often, until creamy and thick.
- Remove pandan leaf and taste for sweetness.
- Rest 5 minutes before ladling into bowls.
- Finish with extra milk or toasted coconut if you like.
Nutrition Estimate
Approximate nutrition for 1 serving (one-sixth of the porridge). Includes all measured coconut milk, cream and sugar, divided among six servings. Serving milk, toasted coconut and extra sugar are excluded. Calculated from published food data, not laboratory tested; brands and portions vary.
Tips For The Best Ginataang Mais
- Stir often: Sticky rice can settle and scorch.
- Use full-fat coconut milk: The dessert tastes rounder and richer.
- Control the thickness: Add water for a looser porridge or simmer longer for a thicker one.
- Season with salt: A small amount makes the corn taste sweeter.
How To Serve And Store
Serve warm or chilled for merienda. Refrigerate for up to 4 days and loosen with water or milk when reheating.
Common Questions
Can I use regular rice?
You can, but glutinous rice gives the classic sticky body.
Can I use canned creamed corn?
Yes, but reduce sugar and add it near the end.
Can I make it vegan?
Yes. Use coconut milk for serving instead of evaporated milk.
Why is it too thick after chilling?
Sticky rice keeps absorbing liquid; stir in more milk or water.
Can I use canned corn in ginataang mais?
Yes. Drain whole-kernel canned corn before adding it so its packing liquid does not alter the porridge. It fills the same role as fresh or frozen kernels here; cream-style corn would be a different adjustment.
What if my ginataang mais thickens too much before serving?
Stir in water or one of the listed serving milks a little at a time. Keep the mixture loose enough to ladle, remembering that it also thickens during the short rest after cooking.
Do you like ginataang mais warm from the pot or cold from the fridge? Share your family version or testing notes in the comments.
Recipe inspiration and technique reference: Filipino dessert and bakery source research from Panlasang Pinoy, Kawaling Pinoy, The Dusky Kitchen, and Filipino-American dessert sources in the site roadmap.
Technique and food-safety references: pinoycookingrecipes.com; mccormickforchefs.com.
