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Guinataang Mais - Instant Pot + Stove-top

Guinataang Mais is a Filipino sweet rice porridge cooked in coconut milk and corn. Sweet rice is soaked in water for a few hours or overnight till the grains plump up. The rice is steamed either in the Instant Pot or stove-top. This can be served as a merienda-snack or dessert. Serve warm or chilled. This is an Asian in America recipe by Elizabeth Ann Quirino. Serves 6 or more.
*Cooking time indicated below is for the Instant Pot multicooker or in a rice cooker. If cooked on the stove-top, it takes about 25 minutes, with constant stirring.
Prep Time6 hrs
Cook Time12 mins
Total Time6 hrs 12 mins
Course: Dessert, Merienda, Snack
Cuisine: Asian, Filipino
Keyword: Guinataang Mais Coconut Rice Porridge Corn
Servings: 6 people
Calories: 167kcal
Author: Asian in America - Elizabeth Ann Quirino


  • Instant Pot multicooker - 6 or 8 quarts
  • Rice Cooker - as an alternative
  • Medium-sized Stockpot - 4 quarts or 6 quarts - for stove-top cooking


  • cups sweet rice, malagkit rice to Filipinos
  • 1 Tablespoon coconut oil, or use vegetable oil
  • 3 cups coconut milk, canned or fresh
  • ½ teaspoon salt
  • ½ cup granulated sugar
  • 2 cups corn kernels, canned, drained; if using fresh corn, must be cooked


To prepare sweet rice:

  • Soak the sweet rice grains in water in a small bowl. Cover and refrigerate for at least 6 hours or up to overnight.
    When ready to cook, drain and discard liquid. Wash the rice grains through running water.

To cook in the Instant Pot:

  • Pour the oil into the inside of the Instant Pot. Tilt the inside pot around to spread the oil.
    Add the sweet rice. Pour the coconut milk over the rice. Sprinkle the salt.
    Cover and lock the lid. Set the valve to Sealing.
    Click RICE on the keypad. The rice cooks on Low Pressure for 12 minutes.
    When timer beeps, do a Quick Release.
    Carefully unlock the lid and place on a safe, dry place on the counter.
    Using a long cooking spoon, stir in the sugar and the corn kernels. Combine ingredients well.
    Serve warm in individual dessert bowls. Keep leftovers refrigerated.

To cook stove-top:

  • Soak the sweet rice grains in water. Cover and refrigerate for 6 hours or overnight.
    When ready to cook, drain liquid. Wash the rice through cold running water.
    In a medium-sized stockpot, line the bottom with oil. Combine the rice, coconut milk and salt. Stir and cover.
    Over medium high heat, allow the rice and coconut milk to boil in about 5 to 6 minutes. Lower heat to a slow simmer. Stir the rice every now and then to prevent sticking to the bottom or burning. Continue simmering for 13 to 15 minutes more till rice is cooked.
    When rice is cooked completely, add the sugar and corn kernels. Serve warm or chilled.

Cook's comments:

  • If fresh corn is in season, I use that. I boil the corn in a heavy stockpot with water or else I cook it in the Instant Pot, which cuts cooking time. I share how to cook corn in the Instant Pot in a previous blog post. Click here for the recipe.
    Sweet rice is also known as 'malagkit' to Filipinos (translates to 'sticky'). This variety of rice is often used for Philippine kakanins (rice cakes cooked with coconut).
    Rice Cooker: You can also cook the rice grains + coconut milk in a regular rice cooker. Follow instructions above and click the button to start cooking.

Instant Pot Notes:

  • It takes about 17 minutes for the Instant Pot to preheat before cooking time begins.
    For safety, use accessories recommended for the Instant Pot. For more information, please read the product manual.
    Instant Pot is the brand name of a multicooker that cooks in high and low pressure.


  • This is not an ad. I was not paid by the Instant Pot company to endorse the brand. My opinions are my own.


Serving: 1g | Calories: 167kcal | Carbohydrates: 32g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Sodium: 194mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Calcium: 4mg | Iron: 1mg