Ginataang Mais with Langka

Ginataang mais with langka is a warm Filipino merienda in which glutinous rice thickens coconut milk around sweet corn and fragrant jackfruit. Stir more often near the end because the rice settles as it softens. Add sugar gradually so the fruit remains noticeable.

Ingredients

• 1 cup glutinous rice, rinsed
• 4 cups water
• 2 cups coconut milk
• 1 cup corn kernels, fresh, frozen or drained canned
• 1 cup ripe jackfruit strips
• 1/2 cup sugar, or to taste
• 1/4 teaspoon salt
• Extra coconut milk for serving, optional

Measure and prepare everything before heating the pan. This keeps the cooking sequence steady and prevents garlic, onion or other aromatics from burning while the next ingredient is being cut.

Prepare safely

Wash fresh produce under running water before cutting. The FDA recommends plain running water and advises against using soap or detergent on produce. Use clean utensils and a clean board. Keep raw chicken, pork, fish and their juices away from vegetables that will not be cooked further.

Thaw frozen meat or seafood in the refrigerator, in cold water changed regularly, or in the microwave when it will be cooked immediately. Do not thaw perishable food on the counter. Open canned ingredients only from cans that are not leaking, swollen, badly rusted or deeply dented at the seams.

Start the rice in water

Put the rinsed glutinous rice and water in a heavy pot. Bring to a gentle boil, then lower the heat. Cook partly covered for 15 minutes, stirring from the bottom every few minutes.

Starting with water reduces the chance that coconut milk will scorch before the rice softens. Add a little hot water if the grains are still firm and the pot becomes dry.

Add coconut milk and corn

Stir in coconut milk, corn and salt. Simmer over low heat for 10 to 15 minutes, stirring frequently, until the rice is tender and the mixture is creamy. Do not allow a hard boil.

If using canned corn, choose an intact can and drain it. If using frozen corn, add it directly and allow the mixture to return to a safe simmer.

Sweeten and add langka last

Add sugar in portions, tasting between additions. Fold in the jackfruit during the final 3 minutes so its aroma stays fresh. The pudding thickens further as it cools.

Serve warm in small bowls. For a savoury rice porridge, try our chicken arroz caldo with ginger.

Adjustments and serving ideas

Use fresh, frozen or canned corn and follow the package directions. When ripe jackfruit is unavailable, omit it rather than using green jackfruit, which has a different texture and flavour.

Taste only after ingredients that require cooking are fully done. Add salt, fish sauce or soy sauce gradually because canned products, broth cubes and condiments can already contribute considerable sodium. Serve with freshly cooked rice or the suggested accompaniment while the dish is hot.

Storage and reheating

Transfer leftovers to shallow covered containers and refrigerate within two hours, or within one hour when the surrounding temperature is above 32°C. Use refrigerated leftovers within 3 to 4 days. Reheat only the portion needed until it is steaming hot throughout.

Discard food left out beyond the safe limit. Smell and appearance cannot prove that food is safe. Freeze portions promptly when they will not be eaten within the refrigerator window, label the date, and thaw safely before reheating.

Yield: 6 snack servings. Prep time: about 10 minutes. Cook time: about 35 minutes.

Food-safety references

• FDA: Safety checks for canned food
• FDA: Safe food handling
• FDA: Safe food storage

Recipe reviewed: 15 October 2026.