“Kiribath” also known as milk rice is a dish which is cooked for festivals, auspicious moments and birthdays. Kiribath directly translated as milk rice is named after the two key ingredients it possesses, coconut milk and rice. Kiribath is normally served with “lunu miris“, a sambol of red onions and spices, as well as with bananas, jaggery & curries. It’s a dish mostly consumed for breakfast and is both cooked with white rice and red rice.
- Prep Time : 10 Min
- Cook Time : 40 Min
- Ready In : 50 Min
- Servings : 6
Ingredients:
- – 3 Cup Long grain rice (short grain or white rice)
- – 3 Cup Coconut milk (thick)
- – 4 1/2 Cup Water
- – 3/4 Teaspoon Salt (to taste)
Directions:
Step 1
To cook the rice, a rice cooker or a medium sized boiling pot with a fitting lid can be used. Firstly, wash the rice thoroughly before adding to the boiling pot. Fill some water to the boiling pot and close the lid for 18-22 minutes and cook. During this time span, make it a point to stir the pot on a regular basis to distribute the heat to avoid burning. To make sure the rice is cooked, pick out a few rice grains and squash it between your fingertips. If it still seems not enough, cook for a while longer.
Step 2
Add the coconut milk and a pinch of salt and cook for further 10 more minutes with the lid closed. Cook the rice till the milk is absorbed and make sure to stir the rice to avoid burning or crusting. The rice will start getting sticky after a while, when this happens transfer it to a large plate or tray.
Step 3
Flatten & shape the sticky form of milk rice while it’s warm; let it cool for about 5 minutes. You can cut it into square or diamond shapes before you serve.
Serve with lunu miris or with a curry for a savoury meal. Serve with jaggery or banana for a sweet meal.
Enjoy!
