Milk Rice (කිරිබත්) – A Traditional Breakfast In A Convenient Way

Yield – 6 cups 

Prep time – 10 mins                   Cooking time – 20 mins 

The name “Kiribath” originated as “Kiri” referred to Milk and “Bath” referred to Rice. Kiribath is prepared by cooking raw rice (white or red) with coconut milk, the two main ingredients of Sri Lankan cuisine. This vegan and gluten-free dish is a perfect breakfast to keep you full for hours. Apart from eating this with a side dish, like Lunumiris, Seeni Sambol (spicy onion relish), or Jaggery, we use it as a base for making Imbul Kiribath. 

This traditional Sri Lankan food has a huge value in Sri Lankan culture, therefore it’s considered a meal that is served on every auspicious occasion, which symbolizes prosperity. To learn more interesting details please check out the article Milk Rice – The Food With A Hidden Story. This particular recipe of Kiribath is my favorite as it’s very aromatic and tastes amazing with the addition of pandan leaves and cardamom.

What do you need: 

• 1 1/2 cups white raw rice, cleaned and washed 
• 2 pieces of pandan leaves (1 inch each)
• 1 1/3 teaspoons fine sea salt
• 1 1/2 cups thick coconut milk
• Seeds of 2 – 3 cardamom pods, crushed 

Let’s make it: 

1. Add rice and 2 cups of regular water into the rice cooker and cover it with the lid.  
2. Cook the rice for about 12 minutes until it’s half cooked and stir it with a wooden stick or handle of a spatula. 
3. In the meantime, add salt to the coconut milk and mix it together. 
4. Add coconut milk to the rice and stir it again. 
5. Cook the mixture for 7 – 8 minutes until it’s fully cooked and sticky. 
6. Add cardamom and remove from heat and give it a good mix until everything combines together. 
7. Transfer this cooked rice mixture onto a banana leaf/tray/plate. 
8. Flatten it to about 2 cm thickness using another banana leaf or a spatula. 
9. Cool it for about 5 minutes before cutting it into square or diamond shapes. 
10. Serve this delicious Kiribati with a side of Lunumiris, Seeni sambal, or spicy chicken or fish curry. 

Tips for you: 

• You can swap white rice with red, but make sure to use enough water as red rice required more for cooking. 
• You can also use a pot instead of a rice cooker, but make sure to cook on low to medium heat to prevent burning. (Cooking time may vary for this.)
• You can also make this without using cardamom and pandan leaves.
• Make sure to stir the rice mixture in between after adding coconut milk to prevent burning. 

Make ahead info: 

• Wash the rice about 3 times, until water becomes clear.