We’ve been on a comfort food kick lately for two reasons: cooler weather and being under the weather. Bowls of congee, ramen, vegetable pasta soup, vegetable curry and traditional Filipino rice
porridge were consumed. You’d think we’ve lost our teeth based on this week’s diet. And then there were many cups of tea in between, too.
Last night we made the curry and had leftover coconut milk, which prompted me to make ginataan, one of my favorite snacks in grade school during the rainy season. “Ginataan” (pronounce phonetically: gee-na-ta-AHN) basically means cooked in coconut milk. When it comes to sweet coconut rice porridge, it is either made with toasted mung beans (ginataang mungo) or sweet corn (ginataang mais). The former requires a tiny bit more work (and my forgotten skill of toasting raw mung beans without burning them), so I picked corn for simplicity’s sake–we had frozen kernels.
I shared the photo online this afternoon and several people asked for the recipe. It’s very simple, requiring only four ingredients, so I thought I’d quickly share it. You’ll find that you can easily add whatever additional ingredient you like. As alternatives to the traditional flavours, try sweet potato or purple yam chunks and fresh ripe mango (added before serving).
- ⅓ cup sticky rice
- 1⅓ cup water
- 1 cup coconut milk
- 1 cup corn
- ¼ cup sugar (I used vanilla sugar)
- Wash rice with tap water. In a medium pot combine rice and water, then heat on med-high until it boils. Lower the heat to a simmer and cook for 10 minutes, stirring occasionally.
- Add coconut milk, corn and sugar, and simmer for another 10-15 minutes, stirring regularly and scraping the sides and bottom of the pan to make sure rice doesn't stick and burn at the bottom. Add more water to suit your preference in consistency. Serve in bowls while warm.