Ginataang Mais (Sweet Corn Soup)

Instructions

1. 1Rinse the 1/4 cup of glutinous rice under cool running water until the water runs clear, then set it aside.
2. 2In a large heavy-bottomed pot, combine the 1 can of coconut milk, 2 cups of water, and the rinsed 1/4 cup of glutinous rice. Add the 1 pinch of salt.
3. 3Place the pot over medium-high heat and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 15 to 20 minutes, or until the glutinous rice is tender and has absorbed some of the liquid. Stir occasionally to prevent sticking.
4. 4Add the 2 cups of sweet corn kernels and the 1/4 cup of sugar to the pot. Stir everything together well.
5. 5Continue to simmer the soup, uncovered, over low heat for another 10 minutes, stirring every few minutes. The soup will thicken slightly as the corn releases its starches and the flavors meld. You will notice the soup has reached your desired consistency when it coats the back of a spoon.
6. 6Serve the Ginataang Mais hot.

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