Sri Lanka
Sri Lankan Kiribath
Creamy coconut-milk rice pressed and cut into diamonds, a celebratory Sri Lankan staple.
About this dish
Kiribath, literally milk rice, is closely associated with auspicious moments and celebrations in Sri Lanka. The rice is cooked until soft, enriched with coconut milk, pressed into a slab and traditionally cut into diamond shapes. It is often eaten with something sharp, spicy or sweet alongside.
Ingredients & method
Ingredients
- 2 cups short- or medium-grain white rice
- 3 cups water
- 1 tsp kosher salt
- 1 1/2 cups full-fat coconut milk
- Lunu miris, sambol or jaggery for serving
Method
- 1. Rinse the rice until the water runs mostly clear. Combine rice, water and salt in a heavy saucepan.
- 2. Bring to a boil, cover, reduce to low and cook until the rice is very soft and the water is absorbed, about 18–22 minutes.
- 3. Stir in coconut milk and cook uncovered over low heat, stirring often, until creamy and thick, 8–10 minutes.
- 4. Spread onto a lightly moistened platter or shallow pan to about 3/4 inch thick. Smooth the surface with a wet spatula.
- 5. Let set 10 minutes, then cut into diamonds or squares and serve warm or at room temperature.
Read further
Fringe Table recipes are practical home-kitchen adaptations. Family, regional and ceremonial versions may differ.