This Sweet Corn Coconut Rice Pudding is thick, creamy and loaded with bits and pieces of corn. If you haven’t tried making rice pudding before, maybe this is a good chance to give it a try. Rather than making the plain rice pudding, the addtion of creamed corn made this rice pudding more interesting and flavorful.
I would like to share with you some of out Filipino dessert, and I am hoping that you will give it a try although this might sound new to you. If you had been following my blog, you are probably aware now that I am originally from Philippines although I live in Canada now. Being away from home doesn’t mean that I had forgotten what’s its like to be home and to enjoy traditional Filipino home cooking. No matter how long I live here in Canada, my tummy will always have a special space for Filipino dishes and dessert. That is one part of me that I would like to share with you, more than being a Canadian, I am a Filipino and I would like to share with that part of me and what better way to do it than to introduce you to some of our Filipino dishes and dessert.
In the Philippines, we love everything with coconut. It is one that thing that we have in abundance and so we always make the most of it. We use it for a lot of Filipino dishes, and Filipino desserts too. One of the ways we like to use it is when making rice pudding, we make it in various ways possible. I grew up loving this kind of rice pudding because of its creamy coconut taste and smooth and sticky rice texture. It’s so good, as in really good. I am just curious, have you tried dessert like this? I would love to know, please leave me a message I would like to know what you think of it.
What Kind of Rice is Used to Make Sticky Rice Pudding?
This dessert uses a different kind of rice called “Sticky Rice” or “Glutinous Rice“. This rice is not the same as regular rice (like Jasmine, Basmati etc.) as it has a higher starch content which makes the rice sticky and thick when cooked. You can normally find this in Asian section in the grocery or any Asian store. Because this kind of rice has a higher starch content, you have to cook it in a low to medium heat to get a nice sticky smooth texture. It also consumes more liquid that regular rice, so when the water starts to reduced and the rice is still not cook, just add a bit of a liquid from time to time. Also, since it gets thick and sticky, it helps if you continuously stir the mixture to avoid sticking at the bottom of the pan.
This dessert has a very nice coconut and corn flavor, it’s very creamy and rich and it has a nice smooth soft texture. This can be served hot or cold, but I always says it is best served when it is hot. The consistency will become thick once it gets cold and refrigerated. It is advisable to add a little bit of water or milk when re-heating it to get it back to its nice fluid form.
How To Make Sweet Corn Coconut Rice Pudding
Everything is done in one pan, and can be cooked in 30 minutes. It is basically just slow cooking the sticky rice and all the other ingredients until the rice is cook and the consistency is thick. You want the liquid to slightly reduced but not totally dry out. I enjoy it better when it’s a little bit runny than totally dry. I used canned creamed corn because the cream adds more flavor and thickness to the sauce as compared to use a dry corn kernel. Let me show you how I made it. Let’s get started!
- 1 cup Coconut Milk
- 1 cup Coconut Water or Water
- 1/4 cup + 1 tablespoon Sugar
- 1/4 cup uncooked Sticky Rice
- 1/2 cup canned Cream Corn
In a medium size pan, pour coconut milk, water/coconut water, sugar and sticky rice. In medium low heat, simmer for about 25 minutes while continously stirring to avoid sticking. The consistency will get thicker and thicker until it gets slightly reduced but not dry. Add cream corn and continue cooking for another 5 minutes.
This is best serve while hot but if you keep it in the fridge, add a little bit of water when you re-heat it. That will bring back the fluid consistency as it will get really thick as it cools down.
Other Filipino Delicacy:
- Ube Jam (Purple Yam Jam)
- [VIDEO] Small Batch Mini Chiffon Cakes (Filipino Mamon)
- Sapin Sapin (Filipino Layered Rice Cake)
- Egg FREE All Around Bread Dough: Ube (Purple Yam) Star Bread
- Ube Chiffon Cake
- Small Batch Ube (Purple Yam) Cupcakes
My Latest Video
Thank You for visiting my website. Please don’t forget to click the “Like” button below if you like this recipe. Lastly, did you know that I have a YouTube Channel? Please support my channel by clicking on the “Subscribe” button in my video and the “Bell” icon to get notification of new videos.
FOLLOW SWEETNSPICYLIVING ON SOCIAL MEDIA
Facebook | Instagram | Pinterest | Twitter | YouTube
Categories: Cooking, Filipino Dessert, Recipe
Leave a Reply