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Kiribath (Milk Rice)

 


Here’s a simple recipe for Kiribath (Sri Lankan Milk Rice), a traditional dish often made during special occasions or festivals in Sri Lanka. It is soft, creamy, and has a subtle coconut flavor.

Ingredients

  • 1 cup white rice (short-grain or medium-grain rice works best)
  • 2 cups water
  • 1 cup thick coconut milk
  • Salt to taste

Instructions

  1. Rinse the Rice:

    • Wash the rice thoroughly in cold water until the water runs clear to remove excess starch.

  2. Cook the Rice:

    • In a medium-sized pot, add the washed rice and water. Bring to a boil over medium heat.
    • Once it starts boiling, lower the heat and cover the pot. Let the rice simmer for 15-20 minutes until the rice is fully cooked and the water has absorbed. Stir occasionally to prevent sticking.

  3. Add Coconut Milk:

    • When the rice is cooked and soft, add the coconut milk and salt to taste.
    • Stir well to combine and cook on low heat for another 5-10 minutes. The rice will become creamy and slightly sticky as it absorbs the coconut milk.

  4. Shape the Kiribath:

    • Once the rice mixture is thick and creamy, transfer it onto a flat plate or tray.
    • Use the back of a spoon or spatula to press the rice into an even, flat layer (about 1 to 1.5 inches thick).
    • Allow it to cool for a few minutes, and then use a knife to cut it into diamond or square shapes.

  5. Serve:

    • Serve warm or at room temperature. Kiribath is often accompanied by Lunu Miris (a spicy chili and onion relish), sugar, or a side of bananas.

Enjoy your delicious Kiribath!





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