Kiribath

Ingredients

Instructions

1. 1

   Rinse the rice in cold water 2-3 times until the water is less cloudy, then drain well. This removes excess surface starch so the grains cook evenly without becoming gluey on the outside before the center softens.

2. 2

   Bring the water to a boil in a medium heavy-bottomed saucepan over medium-high heat. Add the drained rice, stir once, then lower to a gentle simmer and cook partially covered for 10-12 minutes, stirring once or twice, until most of the water is absorbed and the rice is very soft.

3. 3

   Add the thick coconut milk and salt. Reduce the heat to low and cook for 5-7 minutes, stirring frequently and scraping the bottom and corners of the pan so the coconut milk does not catch. The mixture should become thick, creamy, and slightly porridge-like, with the rice fully tender.

4. 4

   Lightly oil a small plate, tray, or shallow container. Immediately transfer the hot rice mixture onto it and spread to an even thickness of about 2-3 cm with a spatula or the back of a spoon. Press firmly for neat slices; if it sticks, lightly oil the spoon.

5. 5

   Let the kiribath rest for 8 minutes to firm up slightly, then cut into diamonds or squares and serve warm. Traditionally it is eaten plain or with a spicy accompaniment, but it is also pleasant on its own.

Nutrition per serving

Notes

• •Use thick, unsweetened coconut milk for the best rich texture; thin coconut milk will make the rice loose and less creamy.
• •If your rice absorbs water very quickly, add 30-50 ml extra hot water before the coconut milk so the grains finish cooking fully.
• •For the cleanest cuts, slice while still warm but after the brief rest.
• •A classic accompaniment is lunu miris; for a beginner-friendly vegan meal, serve with sambol, chutney, or fresh fruit.

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