13.5 oz. can coconut milk
5 cups water
3/4 cup sweet rice (you may substitute sushi rice or short-grain rice)
3/4 cup sugar
a pinch of salt
1/2 cup shredded coconut (optional)
1 tablespoon salted butter (optional)
1 teaspoon vanilla (optional)
4 to 5 ears fresh corn, shucked and scraped to collect the corn milk
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.
Serve warm or cold.