Kiribath recipe: Delicious coconut milk rice made easy

Ingredients for Kiribath (coconut milk rice)

• 500 g white rice, basmati or patna

• 1,000 ml water

• 10 ml salt

• 400 ml coconut milk

• butter, for greasing

How to make Kiribath (coconut milk rice)

1. Place the rice into a medium lidded saucepan and cover it with water. Swirl the rice to wash it, then drain and repeat this process at least twice until the water runs clear.

2. Add 1 litre of water to the saucepan and bring it 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.

3. Stir in the salt and coconut milk, then cook uncovered over a low to medium heat until all the milk is absorbed, about 5–10 minutes, depending on the type of rice used. If the rice is not fully cooked, add extra boiling water and continue to cook over a very low heat until soft.

4. Remove the rice from the heat and set aside for a couple of minutes to cool slightly.

5. Transfer the moist rice to a platter, smoothing and flattening it until it is about 5 cm (2 inches) tall and shaped to fit the platter. Use either a spatula or cover your hand with a sandwich bag to shape the rice. For a smoother finish, place a little butter on the spatula or the sandwich bag.

6. Allow the rice to rest for 1–2 minutes, then cut it into diamond shapes or squares while still slightly warm to prevent breaking.

7. Serve with Pol Sambol, Katta Sambol, or Ambul Thial.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.