Home Cooking on a Cloudy Day

We have a couple of corns in the freezer since we ordered them this week. I longed to cooked some fresh corn, not the corn in can, so I finally got around to it on this cloudy day.

This past few days had been pretty hot and sunny so I welcome this cloudy afternoon to be able to cook some porridge. I wasn't sure exactly how to go about it at first so I googled for some recipe to get an idea. I found a couple here, here and here which got me enough courage to take out my ingredients.

I already soaked about half-cup of regular Korean rice a few days ago so I had to use it. I should have used glutinous rice but that was what I had ready plus I think Korean rice is a bit sticky anyway. I have more faith for that. It turned out okay, although not as sticky as it should be if I had used glutinous rice. 

So for future reference, here is what I did today.

2 C coconut powder mixed with 3-4 C of water

1 C soaked rice (should have been 1/2 cup before soaking, I guess)

1.5 C fresh corn kernels

1/2- 3/4 C sugar

a dash of salt

Soaked rice lessened the cooking time for the rice so this was ready in about 30 minutes. 

Next time, I will try to really use glutinous rice, a little less sugar and probably cook the corn along with the rice from the start. Why? If I like my corn really soft, I should do that specially if I'll be using fresh corn and not canned one. But I think it will take a while for me to do this again coz I was the only one who enjoyed this at home coz my boys are not a big fan of coconut. It's just funny that this coconut cream powder got from my Mom in PH is originally from Indonesia.