How I Make the Tastiest Sri Lankan Milk Rice (Kiribath)
If there’s one dish that brings me pure joy, comfort, and the feeling of celebration, it’s milk rice, or as it’s called in Sri Lanka, Kiribath. This dish isn’t just food—it’s tradition, warmth, and happiness served on a plate. Whether it’s for New Year’s, birthdays, or just a random craving, I love making (and eating) this creamy, delicious rice dish. And guess what? It’s super easy to make!
Ingredients You’ll Need:
1 cup white rice (the starchy kind, not the fancy long-grain ones-Keakulu rice)
2 cups thick coconut milk (fresh or canned, but fresh is always tastier!)
1 ½ cups water
1 teaspoon salt (or to taste)
Step-by-Step to Perfection:
Wash the rice – I rinse it a couple of times until the water runs clear because nobody likes starchy, gluey rice.
Cook the rice – In a pot, I add the rice and water and let it cook until the water is almost absorbed. This is when the magic starts!
Add the coconut milk – The key to that signature creamy texture is rich coconut milk. I pour it in, add salt, and let it simmer until the rice soaks up all that goodness.
Stir, smooth, and shape – Once thick and creamy, I flatten the rice onto a tray and smooth it out. After it cools a little, I cut it into diamond or square shapes—because why not make it look fancy?
How I Serve It Best:
With Lunu Miris – This spicy onion sambol with chili and lime is the perfect contrast to the creamy richness of the Kiribath.
With Jaggery or Sugar – For a sweet touch, I drizzle some coconut treacle or serve it with jaggery (Sri Lankan palm sugar). Heaven!
With a Fried Egg or Chicken Curry – Because why not take it to the next level?
Final Advice: Make It with Love!
Kiribath isn’t just about the ingredients—it’s about the feeling that comes with it. Whether you’re making it for a special occasion or just because, do it with love, and I promise—it’ll taste even better. So, go ahead, make a batch, and enjoy a bite of Sri Lankan comfort food at its finest!
Haru💁
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