Rice Porridge with Corn
Similar Vietnamese food recipes: Desserts and Drinks 200 g Uncooked glutinous rice
1 1/4 liters Thin coconut milk
190 g Sugar
1 teaspoon Salt
1 x 425 g Can whole kernel corn, drained
or kernels from 2 fresh cobs of corn,
steamed or boiled for 7 minutes
2 cups Coconut cream, to serve
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.
