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Kiribath, also known as milk rice, is a cherished breakfast dish in Sri Lanka made from rice cooked in coconut milk. It holds cultural significance, often served during special occasions and ceremonies, symbolizing prosperity and good fortune. Traditionally enjoyed with a variety of side dishes, it is a staple in many Sri Lankan households.
Rinse the rice thoroughly under cold water until the water runs clear.
In a large pot, combine the rinsed rice and 2 cups of water.
Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked and the water is absorbed.
Once the rice is cooked, add the coconut milk and salt to the pot.
Stir well to combine.
Continue to cook over low heat, stirring occasionally, until the coconut milk is absorbed and the mixture thickens, about 10-15 minutes. The rice should be creamy and sticky.
Remove the pot from heat and let it cool slightly.
Transfer the rice mixture to a flat, greased tray or dish.
Spread it out evenly and press it down gently to flatten the surface.
Allow the kiribath to cool and set for about 10-15 minutes.
Once set, cut it into squares or diamond shapes.
Kiribath is traditionally served with lunu miris (a spicy onion sambal) or with jaggery (palm sugar) for a sweet option.
Enjoy your meal!
Kiribath is a traditional Sri Lankan dish made from rice cooked in coconut milk, resulting in a creamy and flavorful meal. It is often served during special occasions and celebrations.
Kiribath originates from Sri Lanka, where it has been enjoyed for centuries as a staple breakfast and ceremonial dish.
The key ingredients in Kiribath include white rice, water, coconut milk, and salt.
Kiribath takes approximately 35-45 minutes to prepare and cook.
Kiribath is often served with a variety of accompaniments such as spicy sambol, jaggery, or fresh fruit to enhance its flavor.