'- 3 fresh corn cobs or 1 1/2 cups canned corn kernels- 2 cans (13.5 ounces) coconut milk- 3 cups water- 1 cup glutinous rice, rinsed and drained well- 1 1/2 cups coconut cream- 1 cup sugar
- Shuck the corn cobs by removing the husks and silks. Using a sharp knife, cut the stem ends.- In a large bowl, stand an ear of corn up and using a small knife, thinly cut the kernels off from top to bottom. Rotate the corn when done with each section to get to the next.- Using a spoon, scrape the sides of the cobs using a spoon to extract the remaining pulp and milky juice- In a pot over medium heat, combine coconut milk and water and bring to a boil. - Add rice and fresh corn kernels and stir to combine. If using canned corn, add later along with the coconut cream and sugar.- Lower heat and continue to cook, stirring occasionally, for about 15 to 20 minutes or until rice begins to expand and soften.- Add 1 cup of the coconut cream and sugar, stirring until sugar is dissolved. Continue to cook, stirring occasionally for about 8 to 10 minutes or rice is cooked through and the mixture is thickened.- Ladle into serving bowls and drizzle with the remaining 1/2 cup of coconut cream as desired. Serve warm or cold.