🍚 Kiribath (Milk Rice) – Step-by-Step Recipe
📌 Introduction
Kiribath, also known as Milk Rice, is a traditional Sri Lankan dish made from rice cooked in coconut milk until creamy and soft. It’s a must-have for celebrations like New Year (Avurudu), birthdays, and special occasions, and is often served with Lunumiris (spicy chili paste) or sweet accompaniments.
📝 Ingredients (for 4 people)
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White rice – 2 cups (short-grain rice preferred)
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Thick coconut milk – 2 cups
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Water – 2 cups
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Salt – ½ teaspoon
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Optional: pandan leaf (for aroma)
🥣 Preparation Steps
Step 1 – Wash and Soak Rice
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Rinse the rice in cold water 2–3 times until water runs clear.
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Soak rice for 20–30 minutes (helps cook evenly and makes it soft).
Step 2 – Cook Rice
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Drain soaked rice.
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In a pot, add rice + water + salt.
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Cook on medium heat until rice is soft and almost fully cooked.
👉 Add a pandan leaf for extra fragrance if desired.
Step 3 – Add Coconut Milk
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Once rice is nearly cooked, gradually pour in thick coconut milk.
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Stir gently to mix.
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Continue cooking on low heat for 5–10 minutes, stirring occasionally, until rice absorbs coconut milk and becomes creamy and slightly sticky.
Step 4 – Shape Kiribath
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Grease a flat tray or plate with a little oil or coconut milk.
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Pour the cooked milk rice onto the tray and flatten evenly with a spatula or back of a spoon.
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Allow to cool slightly until it sets.
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Cut into diamond or square shapes using a knife.
Step 5 – Serve
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Serve warm or at room temperature.
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Traditional accompaniments:
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Lunumiris (spicy chili paste)
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Seeni Sambol (sweet caramelized onion relish)
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Or even coconut sambol
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🍽️ Tips for Perfect Kiribath
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Use short-grain rice for creamier texture.
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Stir gently to prevent breaking rice grains.
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Adjust coconut milk quantity based on desired creaminess.
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Kiribath can be refrigerated and reheated, but serve slightly warm for best flavor.