Sri Lankan Kiribath (Milk Rice)

Milk rice symbolizes prosperity and abundance in many Asian cultures. In Sri Lanka for example, the boiling over of milk in a clay pot is done at both festive or auspicious occasions like when starting a new venture, ushering in the new year or even when entering a new home. At these times, kiribath is always prepared and served with a host of other traditional dishes to celebrate the moment and invite good luck and happiness in. 

To translate etymologically, kiribath means 'milk rice' with 'kiri' meaning milk and 'bath' meaning rice in the Sinhalese language. This delicious creamy rice with its subtle hint of coconut flavour can be eaten both savoury or sweet.

Preparing kiribath is really easy. The ingredients are simple and the cooking process relatively uncomplicated. The rice is cooked in water and them milk, cooled down and set on a plate. It is then cut into squares or diamond shapes and served with a variety of accompaniments at breakfast time. In ancient times it was made in earthen clay pots on wooden fires, but today it is easily made in a normal pan or rice cooker.

Traditionally, this dish is prepared with a rice variety called 'rathu haal'  or 'rathu kekulu haal' (red rice), which is what the locals use. You can alternatively use a short grain white rice as well. However, what is important is the texture of the rice itself. It needs to be starchy and sticky, which is what works best when it comes to making perfect kiribath that sets well after cooking. Living abroad, it's not always easy to get my hands on Sri Lankan rice or even a good short grain rice variety. What I've found works best in this case is using a nice fragrant Jasmine rice. 

There are many types of kiribath - Mung Kiribath for example is a savoury version made with mung beans (green gram) and Imbul kiribath is a sweet variation where cylindrical shapes of plain kiribath are stuffed with a mixture of coconut and jaggery.

Enjoy kiritbath as a savoury dish with:

* Lunu miris', a red onion and spice mix. 

* Seeni sambol, an onion relish

* A meat or seafood curry 

* Katta sambol, a dry Maldives fish based dish

Enjoy kiritbath as a sweet dish with:

* Kithul treacle (palm sugar) 

* Jaggery or brown sugar or white sugar

* Honey and bananas

For my take on the spicy 'lunu miris' click: @LunuMiris

Things to remember!

The proportions of rice, coconut milk and water are approximations in this recipe and depends on the variety of rice you're using and the quantity.

If the surface dries too much when you leave the kiribath to set, pour a little bit of coconut milk all over it to rehydrate.

You can make kiribath with both red and white rice.

Find the link to the demo video for this recipe here: @kiribath

 

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Ingredients:

3 cups Jasmine Rice

Water as required

2 cups of thick coconut milk

4 cardamom

Salt to taste

Method:

Place the rice along with sufficient water in a large pot or pan. I did not wash the Jasmine Rice, but just added it to the water. As Kiribath requires the rice to become nice and sticky, washing the rice would result in the removal of the surface starch which is needed to make the rice sticky. 

Add the cardamom pods followed by the salt and mix well.

Bring to a boil uncovered over medium heat.

Then reduce the heat, cover and simmer on medium to low heat until water is absorbed and rice is tender (it takes around 20 to 25 minutes).

Now add the coconut milk and stir well until everything is mixed.

Cover and cook on low heat until all the liquid is absorbed. This may take about 15 to 20 minutes.

I keep stirring in between to make sure the milk is spread evenly through the rice. You can also just leave it to boil down on its own.

Once all the liquid is absorbed, switch off the flame, mix well and leave to cool for about 5 minutes.

After 5 minutes, transfer the mixture to a large serving dish or tray and with the back of a spatula, spoon or even a piece of parchment paper, flatten the kiribath until it is evenly spread. 

Now cut according to the desired shape and leave to set before serving.

Kiribath can be eaten with a variety of savoury or sweet items. I've listed them out right at the beginning of this recipe. Hope you give it a try.

PS: If you make any of my recipes, do tag me on Instagram as @MyFoodyChic and use the #MyFoodyChic hashtag. I really do love seeing your takes on my recipes!

XOXO, Jovanka