Ingredients with Measurements:
- 2 cups glutinous rice (malagkit)
- 4 cups water
- 1 can (400ml) coconut milk
- 1 cup canned cream-style corn
- 1/2 cup sugar
- 1/2 tsp salt
- 6 pieces longganisa (Filipino sausage), sliced
- 2 tbsp cooking oil
Special equipment needed: None
Step-by-step instructions:
a. Rinse the glutinous rice and soak it in water for at least 30 minutes.
b. In a pot, bring the water to a boil. Add the soaked glutinous rice and stir.
c. Lower the heat and let the rice cook for 15-20 minutes or until it becomes soft and sticky.
d. In a separate pan, heat the cooking oil and fry the sliced longganisa until browned. Set aside.
e. Once the rice is cooked, add the coconut milk, cream-style corn, sugar, and salt. Stir well.
f. Let the mixture simmer for 10-15 minutes or until the sauce thickens and the flavors meld together.
g. Add the fried longganisa to the pot and mix well.
h. Serve hot.
30 minutes preparation time, 30 minutes cooking time
5. Temperature: Medium heat for cooking rice, low heat for simmering sauce
Serving size: 6-8 servings
Nutritional information: (per serving)
- Calories: 481
- Fat: 25g
- Carbohydrates: 56g
- Protein: 10g
- Sodium: 347mg
- Sugar: 22g
Substitutions for ingredients:
- Regular rice can be used instead of glutinous rice, but the texture will be different.
- Fresh corn kernels can be used instead of canned cream-style corn, but it will require more cooking time.
- Brown sugar or honey can be used instead of white sugar.
Variations:
- Instead of longganisa, other types of sausage or meat can be used, such as chicken, pork, or beef.
- Adding sliced onions and garlic can add more flavor to the dish.
- Adding vegetables such as green beans or carrots can make the dish more nutritious.
Tips and tricks:
- Soaking the glutinous rice beforehand can help it cook faster and become more tender.
- Stirring the rice while cooking can prevent it from sticking to the bottom of the pot.
- Adding the coconut milk slowly can prevent it from curdling.
- Adjust the amount of sugar and salt according to your taste.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the ginataang mais in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the ginataang mais in individual bowls or in a large serving dish.
- Garnish with sliced green onions or chopped cilantro for added color and flavor.
Garnishes:
- Sliced green onions
- Chopped cilantro
Pairings:
- Fried or grilled fish
- Steamed vegetables
- Garlic fried rice
Suggested side dishes:
- Lumpia (Filipino spring rolls)
- Chicken adobo
- Pancit (Filipino noodles)
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
- If the rice is too sticky, add a little more water while cooking.
Food safety advice:
- Make sure to cook the longganisa thoroughly before adding it to the dish.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Ginataang mais is a popular Filipino dessert made with glutinous rice, coconut milk, and sweet corn. It is often served during special occasions and celebrations.
Flavor profiles:
- Creamy, sweet, and savory
Serving suggestions:
- Serve hot as a dessert or snack.
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Region: Philippine