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Kiribath, or Milk Rice, is a traditional Sri Lankan dish enjoyed on special occasions like the Sinhala and Tamil New Year. Made with rice and coconut milk, these rice cakes are perfect for savory meals or sweet treats. It also symbolizes prosperity and auspicious beginnings of any kind.
Ingredients Used To Make Kiribath
Here are some quick notes about the Kiribath ingredients that you will need to make this recipe:
- Coconut Milk: Coconut milk is a staple in Sri Lankan cusine. It adds flavor to the kiribath and makes it more rich. If unavailable, diary or almond milk could be used, but this might change the consistency of the dish.
- White Rice: You probably saw this coming, but this is the primary ingredient for Kiribath. Unlike brown rice, which retains most of its husk and bran layers, white rice has been milled to remove these layers. This results in smoother and softer texture when cooked, and helps it absorb the flavors of the coconut milk!
Tips For Making Kiribath
- Rinse The Rice: Before cooking, rinse the rice thoroughly (at least 2-3 times) to remove excess starch, which can affect the texture of the final dish.
- Use Liquid Coconut Milk: Use liquid coconut milk instead of powdered varieties for the best results.
- Proper Water Measurement: Use the correct ratio of water to rice. As a general rule, add water to the rice cooker until it reaches the second joint of your middle finger when your finger is placed on top of the rice.
Troubleshooting Your Kiribath Recipe
Why is my kiribath lumpy?
If your kiribath has lumps in it, it may be because the rice was not rinsed thoroughly enough before cooking. Ensure that you rinse the rice until the water runs clear to prevent lumps from forming.
Why is the bottom of my kiribath burnt?
If the bottom of your kiribath is burnt, it may be due to cooking it on too high of a heat setting. Reduce the heat slightly and monitor the cooking process closely to prevent burning.
Why is my kiribath not cooking evenly?
If you notice that the kiribath is not cooking evenly in the rice cooker, try stirring the mixture gently halfway through the cooking process to distribute the heat more evenly.
Storing Leftover Kiribath and Meal Prep
To store leftover kiribath, allow the kiribath to cool completely at room temperature to prevent it from becoming soggy and forming any condensation. Once cooled, transfer the leftovers to an airtight container and refrigerate. It should last for up to 2-3 days.
To serve, reheat it gently in the microwave or on the stovetop until warm. Add a splash of coconut milk to bring back the creamy texture.
Serving Suggestions For Kiribath
When serving Kiribath, consider pairing it with traditional Sri Lankan condiments like lunumiris (spicy onion relish), seeni sambol (sweet onion relish), or katta sambol (spicy chili paste).
You can also enjoy it with a side of spicy curry, or if you have a sweet tooth, you could top it with sugar or jaggery.
More Sri-Lankan Recipes
Did you enjoy this Kiribath recipe? If so, here are some more delicious recipes that you might want to try.
Kiribath (Milk Rice Cakes)
Kiribath, or Milk Rice, is a traditional Sri Lankan dish. Made with coconut milk, these rice cakes are perfect for both savory meals and sweet desserts.
Ingredients
- 250g white rice
- 2 cups coconut milk
- water
- salt
Instructions
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Prepare The Rice. Rinse the rice thoroughly in a drainer or rice washing bowl to remove excess starch, repeating 2-3 times. Transfer the rinsed rice to a rice cooker and add water, measuring the level with your middle finger's second joint. Cook the rice.
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Add The Coconut Milk. Just before the rice cooker finishes cooking, pour in the coconut milk and mix it well with the rice. Allow it to cook for an additional 5 minutes, then transfer the cooked rice mixture onto a plate.
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Shape the rice. Flatten and shape the cooked rice mixture using a spatula or the flat end of a spoon.
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Slice the portions. Use a knife to slice the shaped rice into individual portions.
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Serve. Serve the kiribath and enjoy! It pairs well with curry, lunumiris, or can even be enjoyed with sugar.
Let us know if you made this recipe!
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