Coconut Milk Rice (Kiribath)
Serves 1
Directions
- 1Add rice to a bowl and rinse with room temperature water until the water runs nearly clear then drain the rice in a fine-mesh strainer
- 2Add rice to a saucepan or pot and pour in water
- 3Cover and cook over medium heat until the rice is fully cooked
- 4Dissolve coconut milk powder in hot water
- 5Dissolve salt in coconut milk mixture
- 6Turn the heat to medium-low heat. Add coconut milk mixture to the cooked rice and mix well, stirring constantly
- 7Once the coconut milk is fully absorbed and the rice become a little sticky and thicker, turn off the stove and pour it in a dish
- 8Flatten it thick and smooth out the surface of the milk rice with the back of a flat spoon or a spatula
- 9Let it cool down completely
- 10Cut it into a diamond shape or square pieces
- 11Serve with lunu miris or seeni sambol
Ingredients
- 2 cups basmati rice
- 4.5 cups water
- 9 tablespoons coconut milk powder
- 2.5 cups hot water
- 2 teaspoons salt
Equipment
bowlfine-mesh strainersaucepanpotflat spoonspatulaknifedish
Tips
- Any raw rice can be used, but not par-boiled rice
- Start with 2 ½ cups of milk mixture to begin with.
- Use 2 tablespoons of coconut milk powder if you want less coconut flavour.
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