Rice and Corn Pudding

During summer corn has been everyone's favorite side dish during backyard barbecues, picnics, and outdoor parties. There are several ways of preparing corn; whether they're corn on the cob, chowder, or pudding.

We recently went to a farm in our area and bought freshly picked corn. Locally produced food are better than the ones from the store because it's fresh and we are helping the local farmers.

This recipe actually brings back many memories of my childhood. During rainy days my mother would cook this as our meryenda (snack) after school. Sometimes we would go home soaking wet because of the downpour on the way home from school. We would play in the rain first then she would serve us this hot and steaming bowl of pudding. It's so comforting when you're hungry and cold. It's a special memory that I'll always cherish.

Ingredients: 
1 can cream style corn, about 2 cups
1 can whole sweet corn (I used fresh corn, about four ears)
1 cup sweet rice or glutinous rice
3 cups water
2 cans coconut milk (about 4 cups)
3/4 cup to 1 cup sugar
1 tbs flax seed
condensed milk (optional)

Combine all the ingredients in a large pot. Bring to a boil then lower the heat to medium and let it simmer. Stir occasionally to prevent the rice from sticking to the bottom. Cook for about 20-25 minutes or until the rice cooked.

(If you want, you can replace the two cans of corn with 3-4 ears of fresh corn. Just cut the kernels off the cob with a knife and scrape the cob with a spoon to get the corn milk.)

Note: If you'd like, instead of using sugar, you can substitute with condensed milk. Adjust the sweetness to your liking. I recommend using the Nestle La Lechera because it comes in a bottle and is more convenient than the regular condensed milk in a can.