Milk Rice (Kiri Bath)
A simple preparation of rice cooked in coconut milk, it is part of the traditions of the Sinhalese people. It is a must on New Year's Day, and on the first day of each month it is the accepted breakfast dish. It is usually served with hot sambals, but some prefer it with grated palm sugar. If you find it difficult to buy palm sugar, use unrefined black sugar as a substitute.
Ingredients
2 cups ( 400 g ) rice ( either the red variety or the regular white rice )
3 cups ( 720 ml ) water
2 cups 9 480 ml ) thick coconut milk ( extracted from ½ a grated coconut )
Salt to taste
2 cups ( 400 g ) rice ( either the red variety or the regular white rice )
3 cups ( 720 ml ) water
2 cups 9 480 ml ) thick coconut milk ( extracted from ½ a grated coconut )
Salt to taste
Method
Wash the rice well . In a pan, put the rice, water and salt . Bring it to a boil. Lower the heat. Cover and cook till the rice is soft and the water is absorbed. Stir in the coconut milk. Simmer till the coconut milk is absorbed and the rice is very soft and creamy, Level the sides and top with a knife. When cold, cut kiribath into diamond shapes. Can be served as the main course.
Wash the rice well . In a pan, put the rice, water and salt . Bring it to a boil. Lower the heat. Cover and cook till the rice is soft and the water is absorbed. Stir in the coconut milk. Simmer till the coconut milk is absorbed and the rice is very soft and creamy, Level the sides and top with a knife. When cold, cut kiribath into diamond shapes. Can be served as the main course.
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