Serves 5-10

Ingredients:

6 cobs of sweet corn
1 cup sweet rice
1½ cups of sugar

Coconut Sauce:
1 14 oz. can Savoy coconut cream
1 can water
1 tbsp. corn starch
1 tbsp. sugar
½ tsp. salt

Rice and Corn Pudding Preparation:

1. Soak rice in water overnight.
2. After rice has soaked, shuck the sweet corn and scrape the kernels off, making sure to scrape down to the cob so you collect a fair amount of juice from the corn.
3. Put rice and corn together in a pot with 1 quart of water and cook on medium to medium-high heat until mixture comes to a boil.
4. Cook until rice becomes translucent (approx. 10-15 minutes) then add 1½ cups of sugar and cook for a couple more minutes.
5. Remove from heat and cover for half an hour or so.
6. Don’t worry if the mixture is a little watery at this point, covering it and letting it sit will give the rice a chance to expand and thicken.

Coconut Sauce Preparation:

1. Pour the contents of the can of coconut cream into a small saucepan and heat on medium-high heat.
2. While this is warming up, mix the cornstarch, sugar and salt with 1 can (the 14 oz. coconut cream can) of water until dissolved.
3. Add this mixture to the saucepan and stir continuously with a wooden spoon until it comes to a boil and starts to thicken.
4. Remove from heat.

Your sweet corn rice pudding is ready to serve! Scoop pudding into a bowl, cover with coconut cream and enjoy; or refrigerate and serve cold later.

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