A drizzle of coconut cream makes this even more delish!
This is a merienda "on a budget"...a cup of rice will feed an army, and can be eaten warm or cold,(room temperature). Make sure to use coconut cream and not coconut milk as coconut milk is thinner than the coconut cream.
Ingredients:
1 cup glutinous rice
10 cups water
2 cups white sugar
2 cans coconut cream, reserve 1/2 can for topping
3 ears of young corn
Procedure:
Remove kernels fron the corn if you're using fresh. I used frozen corn in this recipe as fresh corn were unreasonably expensive the day I made this. After thawing out a 15 oz bag of frozen corn in the microwave, I put them in the food processor and pulsed it about 5 times until the corn kernels are just broken up but not ground.
In a large pot rinse the malagkit and discard the water. Replace it with 5 cups water. Bring to a boil then simmer until the rice grains are halfway cooked, then add the sugar. Continue to simmer, about 10 minutes, then add the rest of the water and the corn. Let it simmer for another 20-25 minutes, stirring ocasionally. Add 1 1/2 cans of coconut cream about 5 minutes before you take it out from the stove stirring well.
NOTE:
The reason I added the coconut cream 5 minutes before taking it out of the stove was because cooking the coconut cream longer will cause it to render its oil. I personally don't like to see coconut oil on the surface of my ginataan.
MaMely can I freeze this? How long can this be kept in the refrigerator? The reason I ask is because I am the only one who's gonna eat this.
ReplyDeleteAnonymous, I would keep this in the fridge for just a few days.On the other hand this will keep in the freezer for a long time. Like you I'm the only one in the house who eats this kind of stuff. So,I put them in individual servings in plastic containers then freeze them.Very handy actually.
ReplyDeleteTake care!