Ginataang Mais (Gluten-Free Sweet Corn Porridge)

Instructions

1. 1Place the 1/2 cup of glutinous rice in a fine-mesh sieve and rinse it under cold running water until the water that drains out is completely clear. This removes excess starch, which helps the porridge achieve the right texture.
2. 2In a large, heavy-bottomed pot, combine the rinsed 1/2 cup of glutinous rice, the 2 cups of sweet corn kernels, the 4 cups of coconut milk, the 1/2 cup of sugar, and the 1/4 teaspoon pinch of salt. Stir everything together gently.
3. 3Place the pot over medium heat and bring the mixture to a gentle boil. Watch for small bubbles forming around the edges of the pot. This should take about 5-7 minutes.
4. 4Once boiling, immediately reduce the heat to low. Cover the pot loosely, leaving a small gap for steam to escape. Simmer the porridge for 25 to 30 minutes. Stir it every 5 minutes to prevent the rice from sticking to the bottom of the pot and to ensure even cooking. The porridge is ready when the glutinous rice is tender and has absorbed some of the liquid, making the mixture thick and creamy. You will notice it has thickened considerably.
5. 5Remove the pot from the heat. Let the Ginataang Mais sit, uncovered, for 5 minutes. This allows the porridge to thicken a little more as it cools slightly.
6. 6Serve the Ginataang Mais warm.

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