15 mins | Creamy vegan rice
Kiribath, also known as milk rice, holds a special place in my heart, instantly bringing back all the best childhood memories of mine. This iconic dish is a fusion of rice and coconut milk, a simple yet flavourful combination traditionally enjoyed for breakfast or during special occasions. So you’ll spot it gracing the pages of countless birthday and New Year’s photos
TIPS & TRICKS
Tip #1: I would recommend using basmati rice as it absorbs the coconut milk really well, and it also easy to purchase. Make sure to wash it thoroughly and let it soak in water for at least 3hrs to really plump up the rice and ensure a thick and mushy kiri bath dish.
This Sri Lankan milk rice has a distinct appearance that sets it apart from regular cooked rice. It is typically prepared as a thick, creamy, and slightly sticky rice cake. It’s incredibly straightforward to make, with the bulk of the effort devoted to patiently allowing the rice to soak for a few hours.
Once prepared, this type of rice goes great with a spicy curry and any sambol. For those more daring, I’d recommend either Linus Mirus or Seenie Sambol if you think you can handle all that heat!
Kiri Bath
Ingredients
- 1 ½ cups of Basmati rice
- 2 cups of coconut milk
- 2 tsp of salt
Directions
- Wash and rinse rice. Put rice in your cooking pot, whether it is a stove pot or rice cooker, and fill enough water to cover the rice (up to half of the first crease of your finger).
- Leave the rice and water to soak for at least 3 hours.
- When ready to cook, place the pot on the stove top at medium-high heat and bring the rice to a boil.
- Once the rice has absorbed most of the liquid and has become mushy, pour in 1 cup of the coconut milk.
- Keep stirring the rice to ensure nothing is sticking to the pot and gradually pour in the remaining cup of coconut milk.
- Once most of the milk has been absorbed and the rice has become very squishy, remove from heat.
- Let the rice cool for a few minutes and transfer it to a deep dish. Pat down the rice so that it molds into the shape of the pan.
- Cut into squares and it’s ready to serve!
