Kiribath (Milk Rice)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the rinsed short grain white rice and water in a medium-sized pot.

2. 2

   Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer for 15 minutes.

   Ca. 15 min.

   Kokkens note: Ensure the lid is tight to prevent steam from escaping.

3. 3

   After 15 minutes, check if most of the water has been absorbed by the rice.

4. 4

   Pour in the full-fat coconut milk and add the salt to the pot.

5. 5

   Stir gently to combine, then cover again and continue to simmer on low heat for another 10-15 minutes, or until the rice is fully cooked and creamy, and the coconut milk is absorbed.

   Ca. 15 min.

   Kokkens note: Stir occasionally to prevent sticking, especially towards the end of cooking.

6. 6

   Once cooked, remove the pot from the heat and let it rest, covered, for 10 minutes.

   Ca. 10 min.

   Kokkens note: This resting period allows the rice to fully absorb any remaining liquid and become even creamier.

7. 7

   Transfer the kiribath to a shallow dish or plate and use a spatula to press it down firmly, creating a flat, even layer.

   Ca. 2 min.

8. 8

   Using a sharp knife, cut the kiribath into diamond or square shapes before serving.

   Ca. 3 min.

   Kokkens note: For cleaner cuts, you can lightly oil your knife.