Whip up ginataang mais using just your rice cooker. It's the comforting Filipino pudding of creamy sticky rice, rich coconut milk, sweet corn, and langka (jackfruit) made easy with minimal stirring.
Rice puddings like champorado and ginataang mais need care and attention. Constant stirring keeps the rice from sticking, or worse—burning. The rice cooker lightens that load. You still have to stir, but only a third as much.
To boost the corny flavor, cook the malagkit (glutinous rice) in a mix of water and cream-style corn. Add the whole corn, coconut milk, and sliced langka (jackfruit) in stages so everything cooks evenly. Sugar goes in last for a clean finish. Every now and then, give the pot a quick stir. You’ll have ginataang mais just as creamy and perfectly cooked as the stovetop version, minus the helicopter parenting.
Cook rice: Combine glutinous rice, water, and cream-style corn in the bowl of a rice cooker. Stir well, cover, and start cooking. Let simmer until slightly thickened and rice is partially cooked, stirring occasionally, about 10–12 minutes.
Add corn: Open rice cooker and add whole corn kernels and pinch of salt. Cover and continue cooking, stirring occasionally, until rice is almost tender, 5–7 minutes. If your rice cooker switches to “warm” before it’s done, press “cook”.
Add coconut milk and langka: Open rice cooker and add coconut milk and sliced langka. Stir to combine, cover, and cook until rice is cooked through, another 5–7 minutes.
Adjust and serve: Open rice cooker and add sugar, adjusting to taste. Stir well, cover, and cook for a final 3–5 minutes. If the final ginataan is too thick, loosen with a splash of coconut milk or water. If too thin, continue cooking until thickened.
Switch rice cooker to “warm” and let rest for 8–10 minutes before serving.
