Sweet Corn and Rice Pudding

Growing up, I had a good mix of Vietnamese and Chinese food cooked at home since most of my ethnically Chinese family were born and raised in Vietnam. One of our favorite ways to end meals was to have che, Vietnamese dessert that usually consisted of some type of sweet soup. This is one of the less soup-like che, and it tends to fill me up way too much since it's just rice, corn, and rich coconut sauce. A little here goes a loooong way. Trang's recipe below.

Ingredients:
8 cups water
2 cups sticky rice
2 cups sweet corn
¾ cup granulated sugar
1 pinch salt

Coconut Sauce Ingredients:
1 can coconut milk
2 TBSP flour
2 TBSP granulated sugar
1 pinch salt

Instructions:

1. Add water and sticky rice to non-stick pot, and bring to a boil. Lower heat to a simmer and cook until sticky rice expands.

2. Add corn and continue cooking until thick. Add additional water as needed, to ensure that mixture does not get too thick before rice becomes soft.

3. Add sugar and salt and cook until porridge consistency. Serve with coconut sauce.

Instructions for coconut sauce:

1. Bring coconut milk to a scald, quickly whisk in flour, sugar, and salt so that flour does not clump. Turn off heat.