Kiribath

Kiribath

Coconut rice

By
From
Sri Lankan Flavours
Serves
4-6
Photographer
Craig Wood

Kiribath, or coconut rice, is a popular dish with cultural significance. The dish is traditionally the first solid food given to a baby and it is also very often served at weddings.

Ingredients

Quantity Ingredient
250g red rice or white rice
75g coconut milk powder
750ml water
1 tablespoon salt
4 cardamom pods, crushed and seed cases removed
10g butter, melted

Method

  1. Wash and drain rice and set aside. Mix coconut milk powder with water to make a coconut milk.
  2. Place rice in a pot with 500 ml of the coconut milk. Add salt and cardamom and simmer over low heat for 30 minutes.
  3. When liquid has evaporated, add the remaining coconut milk. Stir well and cook until the liquid has absorbed and the rice is thick and sticky. Spread milk rice on a greased and lined tray and smooth over with a piece of greaseproof paper or a knife dipped in the melted butter.
  4. It can be served hot or cold. If hot, serve in a bowl. If cold, cut into diamond-shaped pieces when set and serve on a large platter or banana leaf.
  5. Kiribath accompanies chicken or fish curry, lunu miris or seeni sambol, or any dish that doesn’t have coconut milk in it.
Tags:
Sri Lankan Flavours
Channa
Dassanayaka
Asian
South East Asian
Southeast Asian
Sri Lankan
South-East Asian
Ceylon
Singhalese
SBS
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