Kiribath (Coconut Milk Rice)
Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026
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This traditional Kiribath is a cornerstone of Sri Lankan cuisine, celebrated for its rich, creamy texture and delicate coconut aroma. Often served during festivals, birthdays, and New Year celebrations, this vegetarian dish symbolises luck and prosperity. The combination of starchy white rice and thick coconut milk creates a soft, fudge-like consistency that is as comforting as it is flavourful. It provides a beautifully mild base that balances the heat of spicy accompaniments, making it a versatile addition to any dining table.
While Kiribath is a staple for special occasions, it also makes an excellent weekend breakfast or brunch. The rice is typically pressed into a flat layer and cut into elegant diamond shapes, which are traditionally served alongside a fiery red onion sambol or a tangy fish curry. This homemade version is simple to master and uses store-cupboard essentials, offering a nourishing and dairy-free alternative to standard rice dishes.
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Ingredients for Kiribath (Coconut Milk Rice)
500g (450g 60g / 425g ) white rice (basmati or patna)
1 litre (about 1050ml /1025ml ) water
2 cucharaditas de sal
400ml (425ml / 400ml ) coconut milk
butter, for greasing
How to make Kiribath (Coconut Milk Rice)
Volver al contenidoPut the rice into a medium, lidded saucepan and cover with water. Swirl the rice around to wash it, drain and repeat at least twice until the water is clear. Then, add the 1 litre (about 1050ml /1025ml ) of water and bring to the boil. Reduce the heat to medium, half-cover with the lid, and cook until all the water is absorbed, about 18–20 minutes.
Then, add the salt and coconut milk and stir into the rice. Cook uncovered over a low to medium heat until all the milk is absorbed, about 5–10 minutes depending on the rice you use. If the rice is not cooked, add extra boiling water and cook over a very low heat until soft. Take the rice off the heat and set aside for a couple of minutes to cool very slightly.
Transfer the moist rice to a platter, and then smooth and flatten it until it is about 5cm (2 inches) tall and the same shape as the platter. You can either use a spatula, or you can put your hand inside a sandwich bag and use that to shape the rice. Put a little buttter on the spatula or the sandwich bag for a smooth effect. Leave the rice to rest for 1–2 minutes, then cut it into diamond shapes or squares while slightly warm so that the pieces do not break. Serve with Pol Sambol, Katta Sambol, or Ambul Thial.
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Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.
Historial del artículo
La información en esta página es revisada por pares por clínicos calificados.
28 Ene 2026 | Publicado originalmente
Escrito por:
Editores de recetas del Reino Unido
Revisado por pares por
Editores de recetas del Reino Unido

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