Kiribath (Milk Rice) is a cherished Sri Lankan dish, often enjoyed during festive celebrations and special occasions. This traditional recipe brings together the creamy richness of coconut milk and the comforting texture of perfectly cooked rice, creating a dish that is both simple and elegant. The preparation involves simmering rice with thick coconut milk and a hint of salt until it reaches a luscious, creamy consistency. Once set, the rice is cut into delightful diamond or square shapes, making it easy to serve and share. Traditionally accompanied by “Lunu Miris,” a spicy onion relish, Kiribath offers a harmonious balance of flavors, blending the mild sweetness of the coconut with a punch of spice. Whether served warm or at room temperature, this dish is a true embodiment of Sri Lankan culinary heritage and hospitality.
Recipe
Ingredients:
- 2 cups of white rice (ideally short-grain)
- 2 1/2 cups of thick coconut milk
- 2 1/2 cups of water
- 1 tsp of salt
Instructions:
- Rinse the Rice:
- Thoroughly wash the rice until the water runs clear.
- Cook the Rice:
- In a large pot, add the rinsed rice and water.
- Bring it to a boil over medium heat.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, or until the rice is fully cooked and has absorbed the water.
- Add the Coconut Milk:
- Pour the thick coconut milk and salt into the cooked rice.
- Stir well to combine.
- Simmer:
- Continue to cook on low heat, stirring occasionally, until the coconut milk is absorbed and the rice has a creamy consistency. This should take about 10-15 minutes.
- Ensure the mixture does not stick to the bottom of the pot.
- Set the Kiribath:
- Once the rice mixture is done, transfer it to a flat dish or tray.
- Flatten and smooth the surface with a spatula or the back of a spoon.
- Cut and Serve:
- Allow the kiribath to cool slightly.
- Cut it into diamond or square shapes.
- Serve warm or at room temperature.
Traditional Serving
- Plain Kiribath: Serve the milk rice plain, cut into diamond or square shapes. This is the most common way to enjoy it during celebrations and special occasions.
- With Lunu Miris: Pair it with “Lunu Miris,” a spicy onion relish made with chopped onions, chili, and lime juice. The spicy kick complements the creamy sweetness of the milk rice.
- With Katta Sambal: Another option is “Katta Sambal,” a sambal made with chili and Maldive fish, adding a savory flavor to the dish.
- With Seeni Sambal: “Seeni Sambal” is a sweet and spicy caramelized onion relish that pairs wonderfully with the mild taste of Kiribath.
Breakfast Option
- With Curry: Serve Kiribath with a side of Sri Lankan chicken curry or fish curry for a hearty breakfast.
- With Jaggery: For a sweet twist, you can serve Kiribath with jaggery (palm sugar) for a delightful contrast of flavors.
Special Occasions
- For New Year Celebrations: Kiribath is traditionally prepared and served during the Sinhala and Tamil New Year celebrations, symbolizing prosperity and new beginnings.
- For Birthdays: It’s common to serve Kiribath for birthday breakfasts, often accompanied by other traditional dishes.
Health Benefits
Kiribath (Milk Rice) offers several health benefits due to its simple yet nutritious ingredients:
- Energy Boost: The white rice used in Kiribath is a good source of carbohydrates, providing a steady supply of energy for daily activities.
- Healthy Fats: Coconut milk adds healthy fats to the dish, which are essential for brain function and overall health.
- Natural Sweetness: The natural sweetness of coconut milk reduces the need for added sugars, making it a healthier option for those watching their sugar intake.
- Digestibility: The combination of rice and coconut milk makes Kiribath easy to digest, making it suitable for various age groups, including infants and the elderly.
Overall, Kiribath is not only a comforting and delicious dish but also a wholesome option that can be enjoyed as part of a balanced diet.
Nutrition Chart
| Nutrient | Per Serving (100g) |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 32 g |
| Protein | 2.5 g |
| Fat | 3.5 g |
| Fiber | 1 g |
| Sugar | 0 g |
| Sodium | 200 mg |
| Calcium | 30 mg |
| Iron | 1 mg |
FAQs
What does Kiribath taste like?
Kiribath has a creamy, slightly sweet flavor due to the coconut milk. When paired with savory accompaniments like spicy onion relish (Lunu Miris), it creates a delightful balance of flavors.
Is Kiribath gluten-free?
Yes, Kiribath is naturally gluten-free since it is made from rice and coconut milk, making it suitable for those with gluten sensitivities.
Can I use any type of rice to make Kiribath?
While you can use different types of rice, short-grain rice is preferred as it creates a stickier, more cohesive texture that holds together well when cut. Traditionally Sri Lankans use Red Raw Rice or White Raw Rice.
Is Kiribath suitable for vegetarians and vegans?
Yes, Kiribath is both vegetarian and vegan-friendly since it is made with rice, coconut milk, and salt, without any animal products.
How do I store leftover Kiribath?
Leftover Kiribath can be stored in an airtight container in the refrigerator for up to 2-3 days. It can be reheated gently on the stovetop or in the microwave.
Can Kiribath be made ahead of time?
Yes, Kiribath can be made ahead of time and stored in the refrigerator. It’s a great option for meal prep, especially for special occasions.
Can I use canned coconut milk for Kiribath?
Yes, canned coconut milk is convenient and works well for making Kiribath. Just ensure it's thick and creamy for the best texture and flavor.
Try this delightful and versatile Sri Lankan dish today, and experience the rich flavors and cultural heritage of Kiribath! Dive into our complete recipe and start cooking now!
