We call this dish in Tagalog, Ginataang Mais. Ginataan came from the root word gata which is coconut milk and mais is Tagalog for corn. This is very similar to the Western style rice pudding, the only difference is that we use sweet rice (glutinous rice) as opposed to short grain rice and coconut milk and not whole milk or cream.
This is typically serves as a snack, but my girls eat it anytime of the day.
To make you will need sweet rice, coconut milk, sugar, water, milk and 1 can sweet corn (fresh corn is preferred).
In a medium size pot combine 1 rice cooker cup measure of sweet rice, 5 cups water, 3/4 cup sugar and 1 can coconut milk. Cook over low heat while continuously stirring. This may take 10-15 minutes. When the liquid has considerably thickened and the rice softened you may add 1 can sweet corn drained. Continue to cook for 5 minutes to allow the flavors of the corn to be absorbed. Note: I added about 1/2 cup milk towards the end of cooking, I find that this added to the richness of the dish without making it too cloying.
