INGREDIENTS1 1/2 cup glutinous rice
8 cups coconut milk
1 cup sugar
1 tsp salt
1 can (15 oz) whole kernel corn, drained
2 cups coconut cream, to serve
1. Combine the glutinous rice and coconut milk in a saucepan.
Bring to boil, then add sugar and salt.
2. Simmer over low heat for 15 minutes or until rice is tender and mixture has a porridge like texture . Then add the corn.cook for another 5 minutes.
3. Pour into bowls and serve with coconut cream on top.
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