Kiribath (Milk Rice)
Kiribath is a traditional Sri Lankan milk rice dish, often prepared for special occasions and celebrations. This simple yet comforting recipe creates a creamy, subtly sweet rice that can be enjoyed with various accompaniments. It's a staple for breakfast or festive meals.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 522 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1.5 cupshort grain white rice, rinsed
- 3 cupwater
- 1.5 cupcoconut milk, full-fat
- 0.5 tspsalt
Equipment
pot · shallow dish · spatula · knife
The method
Step by step
- 1
Combine the rinsed short grain white rice and water in a medium-sized pot.
- 2
Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer for 15 minutes.
About 15 min
Cook’s note: Ensure the lid is tight to prevent steam from escaping.
- 3
After 15 minutes, check if most of the water has been absorbed by the rice.
- 4
Pour in the full-fat coconut milk and add the salt to the pot.
- 5
Stir gently to combine, then cover again and continue to simmer on low heat for another 10-15 minutes, or until the rice is fully cooked and creamy, and the coconut milk is absorbed.
About 15 min
Cook’s note: Stir occasionally to prevent sticking, especially towards the end of cooking.
- 6
Once cooked, remove the pot from the heat and let it rest, covered, for 10 minutes.
About 10 min
Cook’s note: This resting period allows the rice to fully absorb any remaining liquid and become even creamier.
- 7
Transfer the kiribath to a shallow dish or plate and use a spatula to press it down firmly, creating a flat, even layer.
About 2 min
- 8
Using a sharp knife, cut the kiribath into diamond or square shapes before serving.
About 3 min
Cook’s note: For cleaner cuts, you can lightly oil your knife.
Per serving
Nutrition
- Calories
- 522kcal
- Protein
- 8.4g
- Carbs
- 75.6g
- Fat
- 24.8g
- Fibre
- 3.1g
- Sugar
- 2.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover kiribath in an airtight container in the refrigerator.
Gently reheat in the microwave with a splash of water or coconut milk, or in a pan over low heat.
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