Kiri bath

Kiri bath

Milk rice

By
From
The Complete Asian Cookbook
Serves
4-5
Photographer
Alan Benson

A simple preparation of rice cooked in coconut milk, kiri bath is part of the traditions of the Sinhalese people. It is a ‘must’ on New Year’s Day, and on the first day of each month it is the accepted breakfast dish. It is usually served with hot sambols, but some prefer it with grated palm sugar (jaggery). Don’t expect long fluffy grains with a hint of coconut when you cook this dish. Rich with creamy coconut and dense enough to cut with a knife, for my family it is a once-a-year treat.

Ingredients

Quantity Ingredient
440g short-grain rice
500ml thick coconut milk
2 teaspoons salt
1 cinnamon stick, (optional)

Method

  1. Wash the rice well and drain in a colander.
  2. Put the rice and 750 ml water into a saucepan and bring to the boil. Reduce the heat to low, cover, and cook for 15 minutes. Add the coconut milk, salt and cinnamon stick, if using, stir well with the handle of a wooden spoon, then re-cover the pan and continue to cook over low heat for a further 10–15 minutes, or until all of the milk has been absorbed. Remove from the heat, discard the cinnamon. Cool slightly, then turn out onto a flat plate. Mark off in diamond shapes and serve with coconut sambol.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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