Kiribath (Sri Lankan Milk Rice)

Mise en place

Ingredients

The method

Step by step

1. 1

   Place the washed short grain white rice and water into a medium saucepan.

2. 2

   Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is almost absorbed and the rice is tender.

   About 20 min

   Cook’s note: Ensure the heat is low enough to prevent the rice from burning at the bottom.

3. 3

   Stir in the thick coconut milk and table salt.

4. 4

   Continue to simmer, uncovered, for another 5-7 minutes, stirring occasionally, until the coconut milk is absorbed and the rice becomes creamy and thick.

   About 7 min

   Cook’s note: The texture should be firm enough to press into shape, but still moist.

5. 5

   Remove the saucepan from the heat and let it rest, covered, for 10 minutes to allow the flavors to meld and the rice to firm up slightly.

   About 10 min

6. 6

   Spoon the kiribath onto a flat plate or tray and press it down firmly to create an even layer, about 1-inch thick.

   Cook’s note: You can use the back of a spoon or a piece of parchment paper to prevent sticking.

7. 7

   Once slightly cooled, cut the kiribath into diamond or square shapes and serve.

   Cook’s note: Traditionally served with Lunu Miris (chili onion sambal) or jaggery.