Corn with Coconut Milk (Ginataang Mais)

INGREDIENTS:
3 ears young corn or 1-1/2 cups creamed corn
1 cup coconut milk
6 cups water
3/4 cup sugar
3/4 cup sweet rice (sold in Oriental stores)

Remove corn kernels from cob if using fresh corn. In a pan, combine coconut milk, water, sugar and sweet rice. Simmer for 20 to 30 minutes or until all liquid is absorbed and rice is soft. Add corn and cook for another 10 to 15 minutes or until corn is mushy. Serve hot or cold.