Glutinous rice with coconut milk and fresh corn kernels.
- 3 corn cobs 1 1/2 cup corn kernels
- 2 cans coconut milk 13.5oz
- 3 cups water
- 1 cup glutinous rice rinsed
- 1 1/2 cup coconut cream
- 1 cup sugar
Remove corn kernel from corn.
In a pot over medium heat, combine coconut milk and water. Let boil.
Add rice and fresh corn kernels. Stir. Lower heat. Stir occasionally for 20 minutes or until rice begins to expand and soften.
Add 1 cup of coconut cream and sugar. Stir until sugar is dissolved. Continue to cook, occasionally stir for 10 minutes or until rice is cooked through.
Serve. Drizzle with more coconut cream.