Ginataang Mais With Macapuno

My version of ginataang mais with macapuno. Ginataang mais is a Filipino rice and corn sweet dessert or rice pudding and it really brings back a lot of memories of my grandmother Anastacia. There is one ingredient that not really a very traditional Filipino ginataang mais. I found out that the black rice it has a nutty flavor which makes this ginataan extra enjoyable to eat. Black rice is a type of whole grain glutinous rice usually eaten in Thailand. If you can't find black rice, just white glutinous rice that would be great. You can use corn kernel in a can but fresh is always best. This dish is that it can be served warm or cold, after meal or just a snack that every Filipino loves!
Ingredients:
4pcs fresh corn kernels
½ cup black sticky rice
1 ½ cup glutinous rice or malagkit
8-10 cups coconut milk
1 ½ cup granulated white sugar
2 tbsp vanilla extract
1 cup macapuno
a dash of salt
coconut cream
Preparation:

1. Put the black rice in a deep bowl and pour in cold water and soak for overnight. Drain the rice, wash and rinse through your fingers to clean it then drain. Repeat until the water comes clean.

2. Remove the fibers and outer skin, rinse and use a sharp knife to shred the corn from the cobs. Set aside.

3. In a copper pot or any heavy pot, mix all ingredients except for corn and cream, cover and heat until boiling.

out 20 minutes or until the rice and corn are cooked. By the way don't cooked too much, the rice it should be cook in al dente and not too soft it should be close to risotto.

5. Add the macapuno or fresh grated buco strips even better. Stir every now and then to prevent it from sticking to the pot., uncovered and cooked and boil for another 10 minutes. Add more water if necessary.

6. Add around 1 cup of coconut cream.

7. When the coconut cream has been absorbed, remove from the heat.

8. Serve hot or cold and drizzled some coconut cream on top if desired.