Yield: 4 servings

Measure Ingredient
2 cups Rice; (either the red
\N \N ; variety or the
\N \N ; regular white rice)
\N \N ; (400 g.)
3 cups Water; (720 ml.)
2 cups Thick coconut milk; (extracted from 1/2
\N \N ; a grated coconut)
\N \N ; (480 ml.)
\N \N Salt to taste

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. Cool slightly and turn out into a flat dish. Level the sides and top with a knife. When cold, cut kiribath into diamond shapes. Can be served as the main course with the accompaniments suggested above. Converted by MC_Buster.

NOTES : Milk Rice (This is a simple, traditional Sinhalese dish without which no auspicious menu is complete even in the humblest of homes. It is a must on Sinhalese new year's day and is served for breakfast on the first day of every month. This could be served with a meat or fish curry or a sambol, like the seeni sambol. It is even delicious with grated jaggery and ripe bananas.)

Converted by MM_Buster v2.0l.

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