INGREDIENTS:
- 4 cups coconut milk
- 1/2 cup glutinous rice rinsed and drained
- 1 1/2 cups whole kernel corn
- 1/2 cup granulated sugar
- 1/4 cup half & half cream optional
PROCEDURE:
- In a saucepan, combine the coconut milk and rice, and bring to a boil over medium-high heat.
- Cook, stirring regularly, over low heat until the rice is cooked, about 25 minutes.
- Add the corn and sugar, and continue cooking for 5 minutes.
- Serve hot or cold and drizzled with cream, if desired.
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