Ginataang Mais
A Filipino rice pudding made with glutinous rice, coconut milk, and fresh corn kernels.
A Filipino rice pudding made with glutinous rice, coconut milk, and fresh corn kernels.
- Carbohydrate 25.1545 g
- Cholesterol 0 mg
- Fat 15.7516 g
- Fiber 1.77400000810623 g
- Protein 3.4535 g
- Saturated Fat 13.87805 g
- Serving Size 1 1 Serving (180g)
- Sodium 6982.07502005463 mg
- Sugar 23.3804999918938 g
- Trans Fat 0.95553 g
- Calories 249 calories
Step-by-step
- Using a sharp knife, slice starting at the top and going downward with a gentle sawing motion. Continue to cut on all sides until all kernels are removed.
- In a pot over medium heat, combine coconut milk and water and bring to a boil.
- Add rice and fresh corn kernels and stir to combine. (If using canned corn, add later along with the coconut cream and sugar).
- Lower heat and continue to cook, stirring occasionally, for about 15 to 20 minutes or until rice begins to expand and soften.
- Add 1 cup of the coconut cream and sugar, stirring until sugar is dissolved. Continue to cook, stirring occasionally for about 8 to 10 minutes or rice is cooked through and the mixture is thickened.
- Ladle into serving bowls and drizzle with the remaining 1/2 cup of coconut cream as desired. Serve warm or cold.
Glutinous rice pudding thickens significantly upon refrigeration because the starch molecules continue to absorb free liquid and retrograde as temperature drops. Storing this preparation in an airtight container for up to three days requires a specific reheating protocol to restore texture. Adding two tablespoons of water or extra coconut milk per cup of chilled pudding before warming over medium-low heat prevents scorching. Direct high heat will break the coconut emulsion, causing the fats to separate and leave an oily sheen on the surface.
Managing Leftover Transformations
Cold storage alters the mouthfeel from creamy to dense and custard-like. Portioning leftovers into individual glass containers immediately after cooking prevents microbial growth during the initial cooling phase. When serving chilled straight from the refrigerator, let the bowl sit at room temperature for fifteen minutes to take the chill off the fats, which softens the overall texture without requiring heat.
Ingredient Adjustments and Consequences
Swapping fresh corn for canned varieties alters moisture ratios within the pot. Fresh corn yields a milky starch when scraped from the cob that helps body the broth, whereas canned kernels introduce excess sodium and packing liquid. Drain canned corn thoroughly and delay its addition until the final ten minutes of simmering to prevent the kernels from turning mushy. Using standard long-grain white rice instead of glutinous rice fails to release enough amylopectin, resulting in a thin, separated liquid rather than a cohesive pudding.
