Kiribath is a very popular dish in Sri Lanka and is prepared by adding coconut milk to cooked rice. It is commonly served for breakfast but is also made for any auspicious occasion in Sri Lanka and can be accompanied by various curries and condiments.
Ingredients:
2 cups of white rice
3 cups of water to boil the rice
2 ½ cups of unsweetened coconut milk (not lite)
1 tsp of salt or to taste
Directions:
1: Rinse the rice until the water runs clear and drain it properly.
2: Add 3 cups of water to the rice in a pot and boil the rice
3: In the meantime add the salt to the 2 ½ cups of coconut milk and taste it. (When tasting the milk keep in mind that this is exactly how the milk rice is going to taste, so adjust the salt if necessary)
4: Once the rice is cooked add the coconut milk to the rice and let it boil. Keep stirring it to avoid the rice being burnt on the bottom or sticking to the pan.
5: Cook until all the milk is absorbed, about 5-10 minutes depending on the rice you use. remove from heat and set aside for a couple of minutes for it to cool very slightly. serve it into a dish and smoothen it out to cut it into the desired shape.
TIPS
• You can directly add salt to the rice, but it is safer and always better to add it to the coconut milk to adjust the salt level if necessary.
• In case you forget to check on the rice after adding the coconut milk and end up overcooking the rice leaving it dry, you can always add more coconut milk and let it boil again to get the right consistency.
• The texture of the milk rice once done should be quite milky and sticky and not dry. Once smoothened and cut into a shape it will hold the shape.
• Maintain low-medium heat to avoid the rice getting burnt.
• Keep stirring the rice once the coconut milk is added. This prevents it from sticking to the pan.
Comentários