Begin by setting aside ½ cup of coconut cream for later use.

In a pot, combine the glutinous rice, coconut milk, and water. Bring the mixture to a boil over high heat.

Once boiling, reduce the heat to low and let it simmer covered with a lid for about 10-12 minutes or until the rice has expanded and is almost cooked. Remember to stir occasionally to prevent sticking.

Add the whole corn kernel, including the liquids from the can, and the coconut cream left in the can. Stir well. Add the sugar (See Note 1).

Continue to cook for another 3-5 minutes or until the glutinous rice is soft and thoroughly cooked.

If desired, add vanilla essence and give it a final good mix before turning off the heat.

Transfer the warm pudding to serving bowls and generously spoon some of the coconut cream set aside earlier on top.