Corn With Sweet Rice And Coconut Milk

• 2-5/8 ounces, fluid Coconut Milk
• 5 cups Water
• 3/4 cups Sweet Rice Or Sticky Rice (You May Substitute Sushi Rice Or Short-grain Rice)
• 3/4 cups Sugar
• 1 pinch Salt
• 1/2 cups Shredded Coconut (optional)
• 1 Tablespoon Salted Butter (optional)
• 1 teaspoon Vanilla (optional)
• 5 ears Fresh Corn, Shucked, Kernels Sliced Off And Cob Scraped To Collect The Corn Milk

1. Boil the coconut milk, water, sweet rice, sugar, salt, and shredded coconut (if using) over medium-low heat. Stir occasionally. When rice is fully cooked and every grain is plump and sticky (the mixture will resemble runny rice pudding), add the butter, vanilla, and shucked fresh corn. Continue to cook, still stirring occasionally, until everything has thickened nicely. Take off heat and let cool. It will continue to thicken slightly as it cools.
2. Serve warm or cold.

fluid coconut milk, water, sweet rice, sugar, salt, shredded coconut, butter, vanilla, cob

Taken from tastykitchen.com/recipes/desserts/corn-with-sweet-rice-and-coconut-milk/ (may not work)