No auspicious moment in Sri Lanka is complete without Kiribath (Milk Rice). Whether it’s the dawn of the New Year, the first day of a new job, or the first of the month, this creamy, comforting dish symbolizes prosperity and happiness. Best of all, it only takes three ingredients to make this iconic masterpiece.
Ingredients
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2 cups White Raw Rice (Sudu Kekulu)
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1.5 cups thick Coconut Milk
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1 tsp Salt (or to taste)
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Water for boiling
Method
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Wash the rice thoroughly and boil it with enough water until it is very soft and slightly mushy.
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Dissolve the salt in the thick coconut milk.
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Lower the heat and pour the salted coconut milk into the cooked rice. Stir well until the milk is completely absorbed and the rice becomes creamy and sticky.
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Transfer the hot mixture onto a flat plate or banana leaf. Flatten it smoothly using a piece of banana leaf or butter paper.
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Let it cool for a few minutes, then cut it into classic diamond shapes.
Don’t skimp on the coconut milk! The secret to the best Kiribath is making sure it is incredibly creamy, which perfectly balances the spicy heat of the Lunu Miris you serve it with.
