Ingredients
- 1 can cream style corn, about 2 cups
- 1 can whole sweet corn kernels (including the liquid), about 2 cups
- 1 cup sweet rice, sticky rice, glutinous rice, or Calrose rice
- 2 cans coconut milk, about 4 cups
- 3 cups water
- 3/4 to 1 cup sugar*
Directions
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Combine all the ingredients in a large pot. Bring to a boil then lower the heat to medium and let it simmer. Stir occasionally to prevent the rice from sticking to the bottom. Cook for about 20-25 minutes or until the rice is cooked.
- (If you want, you can replace the two cans of corn with 3-4 ears of fresh corn. Just cut the kernels off the cob with a knife and scrape the cob with a spoon to get the corn “milk”)
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*This is really up to you and your tastebuds. You can start with 3/4 cup of sugar and just add more later. Like my grandma says, just taste it and adjust until it tastes right