Kiribath Coconut Milk Rice Recipes
KIRIBATH (COCONUT MILK RICE)
Steps:
- Put the rice into a medium, lidded saucepan and cover with water. Swirl the rice around to wash it, drain and repeat at least twice until the water is clear. Then, add the 1 litre (about 35 fl oz/4 ¼ cups) of water and bring to the boil. Reduce the heat to medium, half-cover with the lid, and cook until all the water is absorbed, about 18-20 minutes.
- Then, add the salt and coconut milk and stir into the rice. Cook uncovered over a low to medium heat until all the milk is absorbed, about 5-10 minutes depending on the rice you use. If the rice is not cooked, add extra boiling water and cook over a very low heat until soft. Take the rice off the heat and set aside for a couple of minutes to cool very slightly.
- Transfer the moist rice to a platter, and then smooth and flatten it until it is about 5cm (2 inches) tall and the same shape as the platter. You can either use a spatula, or you can put your hand inside a sandwich bag and use that to shape the rice. Put a little buttter on the spatula or the sandwich bag for a smooth effect. Leave the rice to rest for 1-2 minutes, then cut it into diamond shapes or squares while slightly warm so that the pieces do not break. Serve with Pol Sambol, Katta Sambol, or Ambul Thial.
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- Wash your rice first, then drain water and put it into the rice cooker or instant pot (which is what I use here) or any pot you cook your rice usually.
- Add water and 1 tsp salt (keep rest of the salt for after). Cook your rice using your usual method. If you're using a rice cooker, turn on the cook switch. If you're using an instant pot, press the rice preset. All you do here is cook rice the normal way but with just a little bit of water than you’d normally use.
- Get your thick coconut milk (I use one 400ml can for 2 cups of rice) and the rest of the salt to it and dissolve well. Taste it and it should taste a little salty. If you have tasted Kiribath before your coconut milk should have a similar taste to Kiribath now. Adjust salt to your liking.
- Add the coconut milk to the cooked rice as soon as the rice is done cooking. Do NOT wait until the rice cools down.
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- Place rice in a medium saucepan; add water to cover. Swirl rice to rinse, and drain. Repeat process twice, pouring off as much water as possible. Add 3 cups water and cardamom, if using, to rice; bring to a boil over high. Reduce heat to low; cover and cook until water is mostly absorbed, about 15 minutes.
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