Combine rice and coconut milk in a saucepan and bring to a boil (roughly 10 minutes).
Lower heat into a gentle simmer and cook the rice for another 10-12 minutes, or just until the rice is almost cooked. You’re looking for a little bite in it, similar to al dente pasta. Remember to stir often to make sure the rice doesn’t form into clumps and doesn’t stick to the bottom of the pot.
Stir in corn and sugar and cook for another 5-7 minutes, or until the rice is tender and has finished cooking, and most of the coconut milk has been absorbed.
Remove from heat and serve warm. Optional: top with more corn and/or coconut milk.
Video
Notes
You want the rice to cook through and get a nice tender texture but be careful not to over-cook it. Otherwise, it will get too mushy. For good measure, taste throughout and cook to your preference.
We want the rice to absorb most of the coconut milk but not all of it. We don’t want the mixture to reduce too much because the rice will continue to absorb more of the milk as it cools. The photos here show the rice pudding freshly cooked. It will get thicker and creamier the longer it sits.