Milk Rice
කිරිබත්
A slice of cake is perfect to be served with a scope of vanilla ice cream.
Kiribath (Milk Rice) is a traditional Sri Lankan rice dish prepared by adding coconut milk when cooking the rice.
Kiribath is a renowned traditional Sri Lankan dish, which is prepared and eaten during auspicious moments throughout one’s lifetime and prepared during the first day of each month.
During the Sinhalese and Tamil New Year, in celebrating the dawn of a New Year, Kiribath is prepared and consumed at an auspicious time.
The rice is served with Katta sambal and Ambul Thiyal.
Serves 6 people
Kiribath (Milk Rice) is a traditional Sri Lankan rice dish prepared by adding coconut milk when cooking the rice.
Kiribath is a renowned traditional Sri Lankan dish, which is prepared and eaten during auspicious moments throughout one’s lifetime and prepared during the first day of each month.
The rice is served with Katta sambal and Ambul Thiyal.
Serves 6 people
15 mins.
Preparation
40 mins.
Cooking
2 mins.
Resting
Ingredients
- 4 cups of rice
- 400ml coconut milk
- salt
- 1 egg
Extras
- Water to cook the rice
- Warm water- to dilute the tin of coconut milk
Utensils
- Large Bowl
- Can opener
- Large Saucepan
- Large Wooden Spoon
- Rice Serving Plate
- Banana Leaf
Instructions
1.
- 400ml tin of coconut milk
- 1 cup of warm water
Dilute the thick and creamy coconut milk with 1 cup of warm water, getting a nice thick and runny consistency.
2.
- 4 cups of rice
In a bowl, wash the rice 2 to 3 times, till the water is clear and not cloudy.
3.
After washing the rice, add the rice to a large saucepan.
4.
Add water to the rice.
Tip: when checking the water requirement- place the tip of the middle finger on rice and the water level should come up to the first line on your middle finger.
5.
Place the saucepan over medium heat and cover the saucepan with a lid and bring the rice to a boil.
6.
- 2 cups of coconut milk
Time check: 15-20 minutes.
Add 2 cups of coconut milk and mix with the rice.
Add salt (according to your taste preference).
7.
Cook in low heat for another 10-15 minutes, allowing the coconut milk to be absorbed into the rice.
8.
With the milk absorbed into the rice, the rice will be soft and creamy and can be removed from the heat.
9.
Transfer the cooked milk rice to a serving plate and flatten using the back of a spoon or a banana leaf.
10.
After 2-3 minutes of transferring the rice to the serving plate, cut the rice into diamond shapes.
11.
The milk rice is best enjoyed warm with Katta sambal and Ambul Thiyal.
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