Milk Rice or “Kiribath” (kiri – milk, bath – rice) is THE traditional food of Sri Lanka. Typically cooked for celebrations such as birthdays or the Sinhala/Hindu New Year, many households cook it for traditional breakfast on weekends. This heavy meal is usually cooked using coconut milk, similar to the Malaysian Nasi Lemak, but can be made with cow’s milk as well. Kiribath is typically eaten with traditional chilli paste (lunumiris) and chicken curry or fish curry.
- White or brown basmati rice – 1 1/2 cups
- Coconut cream – 1/2 cup mixed with 1/2 cup of water
- Salt – 2 teaspoons
- Cook rice with 3 cups of water and salt on the stove or in a rice cooker.
- When the rice is cooked to al dente with about 1/2 cup of water remaining, add the coconut cream and water mixture.
- Stir until the mixture thickens and the rice is cooked.
- Pour the rice onto a plate or platter and spread it evenly.
- Let the rice cool to room temperature.
- Cut the rice into large squares using a knife.
- Serve with traditional chilli paste (lunumiris) and chicken curry or fish curry.