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Corn Rice. An authentic Bay Island dessert.

Corn Rice

A one-of-a-kind Bay Island dessert.

Course Dessert
Cuisine Caribbean
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 servings
Calories 119 kcal
Author Joni Galindo


  • 4 Cans Bush's Best White Hominy Corn 15.5 oz
  • 1 Can Coconut Milk 14 oz.
  • 3 Cups Whole Milk
  • 2 Tbs. Corn Starch
  • 1 - 1/2 Cup Sugar
  • 2 Tbs. Vanilla
  • 1 Tbs. Cinnamon
  • 1/2 tsp. Nutmeg
  • 1/2 tsp. Salt


  1. Open cans of Hominy Corn.

  2. Drain and rinse corn well.

  3. Combine coconut milk, whole milk, and cornstarch in a large pot.

  4. Whisk to dissolve the cornstarch.

  5. Next, add sugar, vanilla, cinnamon, and nutmeg.

  6. Bring to a slow boil over medium-high heat until sugar is dissolved.

  7. Add hominy corn.

  8. Add salt 1/4 tsp at a time, tasting in between and adjust if needed.

  9. Continue to cook over medium to high heat until sauce is thickened.

Recipe Notes

Canned Hominy is very salty, so be sure that you drain them of all the water and rinse them well before adding. Taste before adding the salt at the end.  You may not need to add the full 1/2 teaspoon of salt and will depend on how well you wash the corn.