Ginataang Mais Coconut Rice Porridge Sweet Breakfast Bowl

Name: Ginataang Mais Coconut Rice Porridge Sweet Breakfast Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 3/4 cup short-grain brown rice (rinsed well); 1/3 cup rolled oats (old-fashioned, not instant); 2 cups lite coconut milk (from a can, well shaken); 2 cups water; 1.5 cups fresh sweet corn kernels (cut from about 2 medium cobs, or use frozen and thawed); 2 tablespoons raw honey or pure maple syrup (adjust to taste); 1/4 teaspoon fine sea salt; 1/2 teaspoon pure vanilla extract; 4 tablespoons unflavoured or vanilla plant-based protein powder (pea or brown rice protein works ...; 2 tablespoons toasted sesame seeds (for topping); 1 medium ripe banana (sliced, for topping); 4 teaspoons unsweetened desiccated coconut (toasted lightly, for garnish)

Dairy-FreeGluten-FreeMeal PrepNut-FreeEgg-Free

Prep Time10 min

Cook Time30 min

Servings4

Calories298 kcal

Health Score5/10

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Ginataang Mais Coconut Rice Porridge Sweet Breakfast Bowl

Ginataang mais is one of those Filipino comfort foods that feels like a warm hug from the inside out. Traditionally enjoyed as a snack or dessert, this coconut rice porridge made with sweet corn and creamy coconut milk is something truly special. This version has been thoughtfully reworked into a genuinely healthy sweet breakfast that keeps you full, fuelled, and satisfied without the sugar spike that often follows a traditional bowl.

The secret to making this ginataang mais coconut rice porridge a real breakfast winner is swapping out regular glutinous rice for a blend of short-grain brown rice and rolled oats. Brown rice brings a nutty chew and fibre that slows digestion, while oats add a creamy texture and a boost of beta-glucan, a soluble fibre known to support steady energy levels. A scoop of unflavoured or vanilla plant-based protein powder is stirred in at the end, lifting the protein content significantly without changing the flavour you love. Instead of a heavy cup of refined white sugar, this recipe uses a modest drizzle of raw honey or pure maple syrup, letting the natural sweetness of fresh corn do most of the heavy lifting. The result is a bowl that tastes indulgent but works hard for your body.

Fresh sweet corn is the heart of this dish, and it genuinely shines here. Each kernel bursts with natural sugars and a satisfying bite that balances the creamy coconut base beautifully. Lite coconut milk is used in place of full-fat to reduce saturated fat without sacrificing that rich, tropical creaminess everyone loves. A pinch of sea salt wakes everything up and keeps the flavour balanced. Topping the bowl with toasted sesame seeds and a small handful of sliced banana adds potassium, extra fibre, and a little textural contrast that makes each spoonful genuinely exciting. This is not a stripped-back, flavourless health bowl. It is deeply satisfying, fragrant, and delicious in a way that makes you want to eat breakfast slowly and enjoy every bite.

This ginataang mais coconut rice porridge sweet breakfast is also wonderfully practical for busy mornings. You can cook the brown rice the night before and simply finish the porridge on the stovetop in under ten minutes the next day. It reheats beautifully with a splash of coconut milk or water to loosen the texture. Make a double batch on Sunday and you have a nourishing, ready-to-go breakfast waiting for you throughout the week. It is naturally gluten-free, dairy-free, and can be made fully vegan by choosing maple syrup over honey. Whether you are new to Filipino-inspired cooking or grew up eating ginataang mais at your lola's table, this healthier morning version is worth adding to your regular breakfast rotation.

Ingredients

Serves:4

3 cup short-grain brown rice (rinsed well)
1 cup rolled oats (old-fashioned, not instant)
2 cups lite coconut milk (from a can, well shaken)
2 cups water
1.5 cups fresh sweet corn kernels (cut from about 2 medium cobs, or use frozen and thawed)
2 tablespoons raw honey or pure maple syrup (adjust to taste)
1 teaspoon fine sea salt
1 teaspoon pure vanilla extract
4 tablespoons unflavoured or vanilla plant-based protein powder (pea or brown rice protein works well)
2 tablespoons toasted sesame seeds (for topping)
1 medium ripe banana (sliced, for topping)
4 teaspoons unsweetened desiccated coconut (toasted lightly, for garnish)

Instructions

1
Add the rinsed brown rice to a medium saucepan along with 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and cook for 20 minutes. The rice will be partially cooked and most of the water absorbed. This partial pre-cook helps the rice finish beautifully in the coconut milk.
Rinsing the brown rice removes excess starch and prevents the porridge from becoming gluey.
2
Pour in the lite coconut milk and stir gently to combine with the partially cooked rice. Increase heat to medium and bring the mixture to a gentle simmer. Stir occasionally to prevent sticking on the base of the pan.
Keep the heat at a steady medium. A rolling boil can cause the coconut milk to separate and lose that creamy texture.
3
Add the rolled oats and sweet corn kernels to the simmering pot. Stir everything together and continue cooking uncovered for 8 to 10 minutes, stirring frequently, until the mixture thickens to a creamy porridge consistency.
If the porridge thickens too quickly, add a splash of water or extra coconut milk and stir through.
4
Reduce heat to its lowest setting. Stir in the honey or maple syrup, sea salt, and vanilla extract. Taste and adjust sweetness to your liking.
Adding sweetener at the end gives you full control over how sweet the final bowl is.
5
Remove the pot from heat. Spoon one tablespoon of protein powder into each serving bowl. Ladle the hot porridge over it and stir each bowl individually until the protein powder fully dissolves and incorporates into the porridge.
Stirring the protein powder into each bowl separately prevents clumping and ensures even distribution.
6
Top each bowl with sliced banana, a sprinkle of toasted sesame seeds, and a light scatter of toasted desiccated coconut. Serve immediately while warm.
For an extra visual finish, add a light drizzle of coconut milk over the top just before serving.

Nutrition per serving

298kcal

Calories

12g

Protein

45g

Carbs

Fat

Fibre

11g

Sugar

160mg

Sodium

Pro Tips

✓
Cook your brown rice the evening before and refrigerate it. In the morning, just combine it with coconut milk, oats, and corn for a 12-minute finish.
✓
Fresh corn gives the sweetest, most vibrant flavour. Frozen corn is a reliable year-round substitute with very similar results.
✓
Lite coconut milk keeps calories and saturated fat lower while still giving a genuine coconut richness. Full-fat works too if you want a more indulgent bowl.
✓
Stir the porridge frequently during the final cooking stage as the oats and rice can catch on the base of the pan.
✓
Taste before adding sweetener. Ripe, fresh sweet corn can be naturally very sweet and may need very little added honey or syrup.
✓
For a thicker, more pudding-style texture, cook for an extra 2 to 3 minutes and skip the extra water.

Frequently Asked Questions

What is ginataang mais?↓

Ginataang mais is a traditional Filipino porridge or pudding made from glutinous rice, sweet corn, and coconut milk. It is enjoyed as a snack, dessert, or breakfast across the Philippines and is loved for its creamy texture and gentle natural sweetness.

Is this ginataang mais coconut rice porridge healthy?↓

Yes, this version has been developed to be genuinely nutritious. It uses brown rice and oats for extra fibre, lite coconut milk to reduce saturated fat, minimal added sweetener, and plant-based protein powder to boost the protein content per serving.

Can I use canned corn instead of fresh?↓

You can, but choose a canned corn with no added salt or sugar and drain it well before using. Fresh or frozen corn tends to give a better flavour and texture in this recipe.

Is this recipe gluten-free?↓

Yes. Brown rice, oats labelled gluten-free, and the other ingredients are all naturally gluten-free. Make sure your rolled oats are certified gluten-free if you have coeliac disease or a serious gluten intolerance.

Can I make this vegan?↓

Absolutely. Just swap the honey for pure maple syrup and choose a vegan-certified plant-based protein powder. Every other ingredient in this recipe is already plant-based.

How do I reheat leftover ginataang mais porridge?↓

Add the cold porridge to a small saucepan with 3 to 4 tablespoons of water or lite coconut milk per serving. Warm gently over medium-low heat, stirring frequently, until heated through and creamy again.

Can I use jasmine rice or regular white rice instead of brown rice?↓

You can use jasmine rice for a softer, stickier texture closer to the traditional recipe. However, brown rice provides significantly more fibre and a lower glycaemic load, making it the better choice for a sustained breakfast energy release.

Variations

•
Ube Coconut Rice Porridge
Stir 2 tablespoons of ube halaya or ube powder into the porridge during the final 2 minutes of cooking for a purple-hued, subtly sweet twist on the classic.
•
Mango Topped Version
Skip the banana and top with diced fresh mango and a squeeze of calamansi or lime juice for a bright, tropical breakfast bowl.
•
Pandan Scented Porridge
Add 2 fresh pandan leaves or 1/4 teaspoon of pandan extract while simmering the coconut milk for a fragrant floral note that is very traditionally Filipino.
•
Higher Protein Collagen Boost
Replace the plant-based protein powder with an unflavoured collagen peptide powder for a dairy-free protein boost that dissolves seamlessly without affecting flavour.

Substitutions

•
Short-grain brown rice → Short-grain white rice or glutinous rice (White or glutinous rice gives a stickier, more traditional texture but has less fibre and a higher glycaemic index than brown rice.)
•
Lite coconut milk → Full-fat coconut milk (Full-fat gives a richer, creamier result but adds significantly more calories and saturated fat per serving.)
•
Raw honey → Pure maple syrup, coconut sugar, or date syrup (Maple syrup makes the recipe vegan. Coconut sugar adds a caramel depth and has a slightly lower glycaemic index than white sugar.)
•
Plant-based protein powder → Collagen peptides or Greek yogurt stirred in at the end (Greek yogurt adds creaminess and protein but makes the recipe no longer dairy-free. Collagen peptides are unflavoured and dissolve invisibly.)
•
Fresh sweet corn → Frozen sweet corn kernels (Frozen corn is a convenient, nutritionally comparable substitute. Thaw and drain before adding.)
•
Rolled oats → Quinoa flakes (Quinoa flakes add extra protein and cook quickly. They create a slightly lighter texture compared to oats.)

🧊 Storage

Store leftover porridge in an airtight container in the refrigerator for up to 4 days. The porridge will thicken considerably as it cools. Reheat with a splash of water or lite coconut milk over medium-low heat, stirring until smooth and warm.

📅 Make Ahead

Cook the brown rice fully the night before and refrigerate. The next morning, combine pre-cooked rice with coconut milk, oats, and corn and finish in about 12 minutes. This makes it an easy and fast weekday breakfast. The full cooked porridge also stores well, so a full Sunday batch prep covers the whole working week.