Ginataang Mais is a rich, creamy Filipino rice pudding that’s simple to make and deeply comforting. Made from glutinous rice simmered with sweet corn kernels in coconut milk and finished with coconut cream, this dish works beautifully as a warm merienda or a chilled dessert. Its naturally comforting texture and sweet, tropical flavors make it a favorite for both everyday meals and special occasions.
What is Ginataang Mais
Ginataang Mais, sometimes called lugaw na mais or lelot mais in various regions, is a classic Filipino ginataan: rice cooked in coconut milk with corn. The recipe relies on glutinous (sticky) rice to create a naturally thick, slightly chewy porridge. Corn kernels—fresh, canned, or frozen—add bursts of sweetness and texture. Traditionally served warm with an extra drizzle of coconut cream (kakang gata), it’s equally enjoyable chilled.
Ingredient notes
- Fresh corn yields the brightest, most aromatic flavor. If using fresh ears, slice off the kernels and scrape the cobs to extract the milky juice for deeper corn flavor.
- Frozen or canned corn is convenient and works well; if using canned corn, reserve some packing liquid to adjust cooking liquid and flavor.
- Glutinous rice (malagkit) is essential for the classic sticky, velvety texture. Rinse it several times to remove excess surface starch for a cleaner finish.
- Coconut milk cooks the rice and provides the base flavor. Finish with coconut cream—the thicker, richer extraction of coconut—for a luscious finish and extra creaminess.
- Sugar is added to taste; sweetness tends to mellow as the pudding cools, so adjust near the end of cooking for the preferred balance.
How to make Ginataang Mais
Start by rinsing the glutinous rice until the water runs clearer. In a wide pot, combine coconut milk and water and bring to a gentle simmer. Add the rice and the corn kernels, then lower the heat. Stir occasionally to keep the rice from sticking to the bottom and to help the grains cook evenly. As the rice absorbs liquid and begins to soften—usually within 15 to 20 minutes—add most of the coconut cream and sugar, stirring until the sugar dissolves. Continue simmering until the rice is fully cooked and the mixture reaches a creamy, porridge-like consistency. Keep in mind the pudding will thicken further as it cools, so leave it slightly looser than the final texture you want.
Cooking tip
For more depth of flavor, simmer the scraped corn cobs in the coconut milk at the start; remove the cobs before adding the rice. If using canned corn, use some of the canning liquid to replace a portion of the water for a more pronounced corn taste.
Serving suggestions
Serve Ginataang Mais warm in bowls topped with a spoonful of reserved coconut cream. For a chilled version, cool the pudding to room temperature then refrigerate until cold. Chilled ginataang mais develops a slightly thicker, more set texture and is very refreshing on hot days. The dish is naturally gluten-free and pairs well with simple snacks or as a sweet finish to a Filipino-style meal.
How to store
- Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove over medium-low heat, stirring frequently. Add a splash of water or coconut milk to loosen the consistency if it has become too thick.
Recipe: Ingredients
- 3 fresh corn cobs, or 1 1/2 cups canned corn kernels
- 2 cans (13.5 ounces each) coconut milk
- 3 cups water
- 1 cup glutinous rice, rinsed and drained
- 1 1/2 cups coconut cream
- 1 cup sugar, or to taste
Recipe: Instructions
- Shuck the corn, remove husks and silks, and trim the stem ends. If using fresh corn, carefully cut the kernels off the cobs. Use a spoon to scrape the cobs to extract remaining pulp and milky juice for extra flavor.
- In a pot over medium heat, combine the coconut milk and water and bring to a gentle simmer.
- Add the rinsed glutinous rice and fresh corn kernels. If using canned corn, you may add it later with the coconut cream and sugar.
- Lower the heat and simmer, stirring occasionally, for 15 to 20 minutes until the rice begins to expand and soften.
- Stir in 1 cup of the coconut cream and the sugar, mixing until the sugar dissolves. Continue cooking for another 8 to 10 minutes or until the rice is tender and the mixture is thickened to a creamy consistency.
- Ladle into serving bowls and drizzle with the remaining 1/2 cup coconut cream as desired. Serve warm or chilled.
Notes
Simmering the scraped corn cobs in the coconut milk extracts extra corn flavor, enhancing the overall aroma. When using canned corn, replacing part of the recipe’s water with the canning liquid helps maintain flavor balance. Taste before final cooling and adjust sugar as needed—sweetness decreases slightly as the pudding cools.
Nutrition information (approximate, per serving)
Calories: 519 kcal; Carbohydrates: 49 g; Protein: 5 g; Fat: 36 g; Saturated Fat: 31 g; Sodium: 20 mg; Potassium: 374 mg; Fiber: 1 g; Sugar: 24 g; Vitamin C: 2.2 mg; Calcium: 28 mg; Iron: 4.6 mg.