Sri Lankan Kiribath Recipe
Kiri Bath is a traditional Sri Lankan rice dish made with a simple mix of rice, coconut milk, and salt.
Ingredients
- Glutinous rice or jasmine rice - 2 cups
- Water - 2 cups
- Coconut milk (thick) - 1 cup
- Salt - ½ tsp
- Pandan leaf (optional) - 2 inch
Instructions
- Rinse the rice atleast three times or until water runs clear.
- Transfer the rice to a large pan and pour in the water.
- Add pandan leaf now, if using.
- Cook on medium heat, check the rice constantly.
- As the last bit of water evaporates, lower the heat.
- Let the rice overcook so it becomes soft and mushy.
- Pour in the coconut milk and add the salt.
- Check if the salt is adequate.
- Maintain low-medium heat to avoid the rice sticking to the pan, stirring occasionally.
- Cook on low heat for 10 minutes or until the rice has a soft creamy, porridge-like consistency.
- Take the pan off the heat and let it cool for 2-3 minutes.
- Line a cake pan with plastic wrap and pour the rice in.
- Gently even out and flatten the rice to take the shape of the pan.
- Smooth out the surface of the milk rice with the back of a flat spoon.
- Once cooled, turn it upside-down over a plate and let the molded Kiri Bath slide gently down to the plate.
- When the rice is set, slice into diamond shapes.
Nutrition
Calories: 164kcalCarbohydrates: 18gProtein: 2gFat: 10gSaturated Fat: 9gSodium: 244mg
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