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Creamy Sri Lankan Kiribath (Milk Rice)
Kickstart your day with traditional Sri Lankan Kiribath, a heavenly harmonious blend of glutinous rice and coconut milk. This humble yet flavorful dish is perfect for celebrating new beginnings or significant milestones. Delightfully creamy and indulgent, this breakfast dish is easy enough to make a...
3
35 min
TOTAL TIME
380
CALORIES
$0.55
PER SERVING
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Ingredients
Directions
COOKING RICE
5 min
PREP TIME
30 min
COOK TIME
35 min
TOTAL TIME
1
Start by rinsing the glutinous rice under cold water until the water runs clear. This will help get rid of excess starch and prevent the rice from sticking.
2
Place the rinsed rice into a large pan. This is important as the volume of the rice will double while cooking. Pour in the water and start cooking on medium heat.
3
Keep an eye on the pan, and stir occasionally. As the water begins to evaporate, lower the heat. Continue cooking until the rice is fully cooked and soft.
4
Add the thick coconut milk and salt into the pan. Stir well to ensure the rice is completely covered in coconut milk.
MOLDING AND SERVING KIRIBATH
5
Let the rice stew on low heat for 10 minutes, or until it reaches a creamy, porridge-like consistency.
6
Once cooked, remove the pan from the heat and let it cool down for about 3 minutes.
7
Meanwhile, grease a cake baking tin with a touch of coconut oil. Transfer the cooked rice into the tin, spreading and pressing it evenly to mold it to the shape of the tin.
8
Let the rice cool completely. Then, invert the baking tin onto a plate, allowing the molded Kiribath to slide out gently.
9
If you prefer, you can also just cut the Kiribath directly in the baking dish into squares or diamond shapes, making it easier to serve.
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Health Info
Macros
62g
CARBS
11g
FAT
6g
PROTEIN
Allowed on these diets
VEGETARIAN
VEGAN
GLUTEN FREE
LACTOSE FREE
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