Ginataang Mais

Ginataang Mais

Ginataang Mais is a type of Filipino snack made out of corn kernels, glutinous rice, coconut milk and sugar. Usually served during merienda but others have them for dessert. A close relative to creamed rice but instead of using milk or cream during the preparation process coconut milk is utilized.

Rice is a stable back in my home country hence we have them almost every time of the day starting at breakfast, then as snacks in the form of rice cakes, lunch, afternoon snacks like this one and dinner, we even have rice cake desserts. There are many rice dishes like this in the Philippine cuisine from the sweet ones like the Lelot Balatong and Champorado as well as savoury ones like Goto and Arrozcaldo.

How about you do you have any rice dishes in mind?

Ginataang Mais
Prep time
Cook time
Total time
Serves: 6
  1. In a pot combine together coconut milk and glutinous rice, place on stove top on medium heat until it boils.
  2. Stir mixture to prevent rice from sticking below the pot. Bring heat to low, continue to cook while stirring occasionally. Cook for 15 minutes.
  3. Add the corn, sugar and salt, then mix and cook for 5-7 more minutes or until corn is cooked.
  4. Turn heat off then serve while hot.


Ginataang Mais Wide


5 Responses

  1. aafa83 says:

    Did you soak your rice overnight? All recipes with glutinous rice I’ve seen required several hours of soaking before use.

  2. Juliana says:

    I have never had anything like this…and sounds really delicious…I love corn and glutinous rice…therefore I know I would love this dessert…creamy and so tasty!
    Have a great week Raymund 🙂

  3. suituapui says:

    I am sure I would love this! Hey! I love your bowl, kind of antique looking blue & white.

  4. mjskitchen says:

    I love the Indian dessert with rice, coconut milk and almonds, so I would definitely love this one as well. Thanks for introducing me to this. Can’t wait to try it!

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