Kiribath (Sri Lankan Milk Rice)
Kiribath is a traditional Sri Lankan milk rice, often served for breakfast or special occasions. Made with just a few simple ingredients, it's a comforting and subtly sweet dish. The rice is cooked until tender and then infused with rich coconut milk.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 334 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 250 gshort grain white rice, washed
- 500 mlwater
- 200 mlthick coconut milk
- 0.5 tsptable salt
Equipment
saucepan · plate · spoon
The method
Step by step
- 1
Place the washed short grain white rice and water into a medium saucepan.
- 2
Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is almost absorbed and the rice is tender.
About 20 min
Cook’s note: Ensure the heat is low enough to prevent the rice from burning at the bottom.
- 3
Stir in the thick coconut milk and table salt.
- 4
Continue to simmer, uncovered, for another 5-7 minutes, stirring occasionally, until the coconut milk is absorbed and the rice becomes creamy and thick.
About 7 min
Cook’s note: The texture should be firm enough to press into shape, but still moist.
- 5
Remove the saucepan from the heat and let it rest, covered, for 10 minutes to allow the flavors to meld and the rice to firm up slightly.
About 10 min
- 6
Spoon the kiribath onto a flat plate or tray and press it down firmly to create an even layer, about 1-inch thick.
Cook’s note: You can use the back of a spoon or a piece of parchment paper to prevent sticking.
- 7
Once slightly cooled, cut the kiribath into diamond or square shapes and serve.
Cook’s note: Traditionally served with Lunu Miris (chili onion sambal) or jaggery.
Per serving
Nutrition
- Calories
- 333.8kcal
- Protein
- 5.5g
- Carbs
- 51.8g
- Fat
- 13.8g
- Fibre
- 1.8g
- Sugar
- 1.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover kiribath in an airtight container in the refrigerator.
Gently reheat in a microwave or on the stovetop with a splash of water or coconut milk to restore moisture.
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