Kiribath or rice cooked with coconut milk, is one of the simplest Sri Lankan dishes I’ve ever had. It has a velvety, creamy texture. An ideal dish for people allergic to protein and vegans or vegetarians. It can be served both as a light breakfast and as an exquisite dish for special occasions.
Kiribath is eaten at birthdays, weddings, Christmas or a New Year’s party. Because it is a symbol of happiness, well-being and blessing, it is also eaten when a new part of someone’s life starts. This rice cooked with coconut milk is also the first solid food a baby eats after milk.
It is prepared primarily from white rice, but I have also tried this with red rice. It is mainly served in the shape of diamonds, cut with a knife and additives to it, can be either dry (curry or chili paste) as well as sweet (fruit, yogurt, syrup). I like the sweet version, so I’ve included such a recipe.
- 1 cup Basmati rice
- 2 cups of water
- 1.5 cups coconut milk
- salt to taste
- Rinse the rice, pour the water over and cook at a low heat, stirring frequently.
- When the rice has absorbed all the water, pour the coconut milk and stir constantly, continue to cook until soft (the milk should be absorbed and the rice should be sticky).
- Strawberries cut into pieces, add a small amount of coconut sugar or honey. Leave for a moment to make the juice. Serve in the way shown in the picture.