Bada Iringu Kiribath / Sri Lankan Milk Rice with Fresh Corn

බඩ ඉරිඟු කිරිබත්

And in this New Year, I have few things to achieve as a Food Blogger.I am in a cookbook project with Chef Duminda. Also I have started my own cookbook sometimes ago and again I have to hold it as I want to give priority for the Cookbook with Chef Duminda. My main aim to publish both Cookbooks within this year.

Wishing you all a Happy New Year and I want to thank for the support given me through comments and also as emails. I hope you all will support me in this New Year as readers, as fellow blogger friends, as fans and as well-wishers!!!

Wash rice and put in a rice cooker or a pan.
Add correct normal amount of water to cook rice, but again add 1/2 cup of water more.(because we need the rice to be sticky)
Until the rice is cooking, prepare the coconut milk mixture.
For the thick coconut milk, add salt. Stir well. Taste for the salt.
When the rice is done add fresh corn and coconut milk and stir well.
Steam of rice is enough to cook corn.
Add more salt if required.
Cook again for a few more minutes until the coconut milk is absorbed.
After the rice is cooked, flatten in a plate & cut in to pieces or use a bowl or a mould to make rice pieces into a different shape.(traditionally it is diamond in shape)

Serve with Chili Paste (Lunu Miris) or Seeni Sambal.