Sri Lankan milk rice dish (Kiribath)

 

Sri Lankan milk rice dish (Kiribath)

Ingredients

• 2 cups raw rice (preferably "kekulu" rice; Jasmine or Basmati can be used as substitutes)
• 3 cups thick coconut milk
• 4.5 cups water
• Salt to taste
• Optional: 2-inch pandan leaf or cardamom for added flavor

Instructions

1. Wash the Rice: Rinse the rice thoroughly under cold water until the water runs clear. This removes excess starch.
2. Cook the Rice:
   • Place the washed rice in a large pot.
   • Add the water and salt, then bring to a boil over medium heat.
   • Once boiling, reduce the heat and simmer until the water is absorbed and the rice is soft (approximately 20-30 minutes).
3. Add Coconut Milk:
   • Once the rice is cooked, stir in the thick coconut milk.
   • If using, add the pandan leaf or cardamom at this stage.
   • Simmer on low heat until the mixture thickens and becomes sticky, stirring occasionally to prevent sticking (about 10-15 minutes).
4. Shape the Kiribath:
   • Line a baking dish or plate with banana leaves or cling film.
   • Pour the cooked mixture into the dish and flatten it evenly using a spatula or the back of a spoon.
   • Allow it to cool slightly before shaping.
5. Cut and Serve:
   • Once cooled, cut the Kiribath into diamond or square shapes.
   • Serve with Lunu Miris, a spicy onion and chili sambol, for added flavor.