Kiri buth (milk rice)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 250 | grams | Rice |
| 250 | millilitres | Water |
| 375 | millilitres | Thick coconut milk |
| ½ | teaspoon | Salt |
Directions
Wash the rice and place in a pan with the water. Bring to the boil and simmer until rice is soft. Add the coconut milk and the salt and mix well with a wooden spoon. Gover the pan and simmer over a low flame until the milk is absorbed. Place the rice on a shallow serving dish and flatten smooth. Cut into diamond or square shapes.
From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0