Kiribath (Sri Lankan Milk Rice)

"Kiribath is a traditional dish which is fit for any auspicious moment. Kiribath also known as milk rice is normally served with "lunu miris", a mixture of red onions and spices as well as with bananas, jaggery & curries. It's a must have for Sri Lankan New Year celebrations & a popular breakfast dish too."

Ingredients:

• 3 Cup Long grain rice (short grain or white rice)


• 3 Cup Coconut milk (thick)


• 4 1/2 Cup Water


• 3/4 Teaspoon Salt (to tsate)

Directions:

Step 1

To cook the rice you can either use a rice cooker or a medium size boiling pot with a fitting lid. Make sure to wash & clean the rice before adding it to the boiling pot, add all water along with rice. Boil the pot with closed lid for 18 to 22 minutes until the rice cooked, during this time make sure you stir the pot on regular base to distribute the heat & to avoid burn/crusting. To make sure rice is cooked, you can pick few rice grains & check for fluffiness by squeezing with your fingers. If you using a rice cooker it'll take 12 to 15 minutes to cook the rice, the time is depend on your cooker.

Step 2

Then add coconut milk, salt & cook for further 10 minutes with closed lid until all the milk absorbed by the rice (during this time make sure you stir the pot on regular base to distribute the heat & to avoid burn/crusting). Once cooked rice get start to get sticky & this is the perfect time for you to transfer the rice on to a large platter or to a dish.

Step 3

Flatten & shape the sticky form of milk rice while its warm enough, then let it cool down for about 5 minutes. You can cut into square or diamond shapes before you serve. Serve with lunu miris or with a curry.