Can’t further improve on something as delicious as guinataang mais.
Thick, rich and creamy, this is a traditional Filipino dish made with shredded white corn, glutinous rice and thick coconut cream. All the ingredients are 100% Filipino. Corn, rice and coconut are all traditional crops that grow in abundance all over the Philippines.
The best corn for guinataang mais is the white variety. It gets stickier and thicker the longer it is cooked. They can be bought by the kilo in some wet markets. The alternative is to buy raw corn on the cob and shred the kernels at home. To do this, peel the corn and remove all the “hair”. Hold the cob upright and cut off the kernels with a sharp knife. Scrape the remaining portions of the corn kernels to get the cream and juices.
Simmer the shredded corn with just enough water to cover for about an hour. Add 3 c. of water and and bring to a soft boil. Add the washed glutinous rice with a pinch of salt. Simmer, covered, until the rice is fully cooked (the grains should be puffed).
Pour in the coconut cream and add enough sugar to suit your taste. Bring to a soft boil, lower the heat, simmer uncovered while stirring constantly for 2 to 3 minutes.
Serve hot. Alternatively, cool and refrigerate, and serve as a cold dessert.