KiribathCoconut Milk Rice
A festive Sri Lankan rice dish gently cooked with coconut milk until rich and creamy, then pressed flat and cut into neat diamonds. It is traditionally served for breakfast and on special occasions with spicy accompaniments.
Prep
10m
Cook
30m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 400gWhite Rice (rinsed)
- 500mlWater
- 600mlCoconut Milk
- 6gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Rinse the white rice until the water runs mostly clear, then drain well.
- 02
Bring the water to a boil in a heavy pot over medium heat.
- 03
Add the white rice, reduce the heat, and cook until the grains are almost tender and most of the liquid has been absorbed.
- 04
Stir in the coconut milk and the salt, then cook over low heat, stirring often, until the rice is soft, thick, and creamy.
- 05
Spread the cooked rice onto a lightly oiled tray or plate, press it into an even layer, and let it cool until firm enough to cut.
- 06
Cut into diamonds or squares and serve.
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