Sri Lankan
Kiribath
Kiribath is Sri Lankan milk rice cooked until soft with coconut milk, then pressed and cut into diamonds. It is traditionally served warm for breakfast or celebrations with fiery lunu miris.
Ingredients
- Sri Lankan kekulu rice or short-grain white rice1 cup
- Water1 1/2 cups
- Thick coconut milk3/4 cup
- Salt1/2 tsp
- Banana leaf or lightly oiled plate1, for shaping
- Lunu miris2 tbsp, for serving
Method
- Wash the rice in several changes of water until the water runs mostly clear, then drain well.
- Put the rice and water into a heavy saucepan and bring to a boil over medium heat.
- Reduce the heat to low, cover, and cook for 15 to 18 minutes until the rice is very soft and the water is nearly absorbed.
- Stir the salt into the thick coconut milk.
- Pour the salted coconut milk over the cooked rice and stir gently to combine.
- Cook uncovered over low heat for 8 to 10 minutes, stirring often, until the coconut milk is absorbed and the rice becomes creamy and sticky.
- Tip the hot milk rice onto a banana leaf or lightly oiled plate.
- Wet a spatula or the back of a spoon and press the rice into a firm, even slab about 2 cm thick.
- Let it set for 5 minutes, then cut into traditional diamond or square pieces.
- Serve warm with lunu miris on the side.
Common questions
Can I substitute regular jasmine rice for Sri Lankan kekulu rice in kiribath?
Yes. Use a short-grain white rice if possible, because it turns stickier and holds together better. Jasmine rice works in a pinch, but it may be softer and less cohesive. Avoid basmati, which stays too separate.
How do I know when the rice is cooked enough before adding coconut milk?
The rice should be very soft and most of the water nearly absorbed, with a slightly porridge-like texture. It should mash easily between your fingers. If it is still firm, continue cooking with a little more water.
What are the most common mistakes when making kiribath?
The biggest mistakes are using too much water, undercooking the rice, or adding thin coconut milk. Also avoid stirring too aggressively after adding coconut milk, which can break the grains and make the texture gluey instead of creamy.
Can kiribath be made ahead and how should I store leftovers?
Yes. Cool completely, then cover and refrigerate for up to 2 days. It firms up when cold, so reheat gently with a splash of water or coconut milk, covered, until warm and soft again. It is best eaten fresh.
What is the best way to serve kiribath, and can I use something instead of banana leaf?
Serve warm, cut into diamonds or squares, with lunu miris on the side. Banana leaf gives the traditional aroma, but a lightly oiled plate works well. You can also use parchment lightly brushed with oil.