Rice Porridge with Corn Recipe

Ingredients : Serves 6-8

200 g

1 1/4 liters

190 g

1 teaspoon

1 x 425 g

2 cups

Uncooked glutinous rice

Thin coconut milk

Sugar

Salt

Can whole kernel corn, drained

or kernels from 2 fresh cobs of corn,

steamed or boiled for 7 minutes

Coconut cream, to serve

Method :

Combine the glutinous rice and coconut milk in a saucepan. Bring to the boil, then add sugar, salt and corn.
Simmer over very low heat until rice is tender and mixture has a porridge-like texture, about 15 minutes.
Pour into individual bowls and serve each bowl with 60 ml coconut cream.