1 400 ml. Can of coconut milk
1/2 C. Malagkit rice
1 1/2 cans of water (can of coconut milk)
1 can whole kernel corn and its brine
3/4 C. White sugar
1/2 t. Rock salt
1 small tetra pack of coconut cream. (I prefer the brand, Kara.)
In a heavy bottomed pan, combine the coconut milk, water and rice
When it boils, lower heat and cook for 15 minutes. Stir occasionally.
Add the corn, the brine, sugar and salt.
Continue cooking for 30 minutes more while stirring occassionally.
Add the coconut cream and let it boil once.
Remove from heat and serve.