I can’t bring myself to start my food blog with any other post than a quintessential Sri Lankan favourite ‘Kiribath’ (Milk Rice). Apart from being uniquely Sri Lankan and absolutely delicious, Kiribath is a traditional dish that is always always present on a Sri Lankan dining table to mark any important date or event – from New Years to Birthdays to Housewarmings to Weddings to absolutely everything. And in my family, we even make kiribath on the first day of every month – it’s a tradition that I still try to uphold even when living away from home.
Kiribath is probably one of the easiest dishes to make yet oh so comforting and scrumptious. It literally just needs 2 ingredients – four, if you count salt and water too. As the name suggests, it requires just rice and coconut milk. And yes, it is pretty similar to Nasi Lemak found in Singapore and Malaysia but with loads more coconut milk sans the pandan leaves.
Okay so without further ado, sit back and smack your lips for the ingredients, recipe and of course the visual foodporn.
Cast of Characters:
- Rice (Use a sticky rice – I used Thai fragrant rice)
- Coconut milk (fresh is the best, but coconut cream would do too)
- Salt to taste
- A rice cooker (you could use a pot on a stove top which is the traditional way of doing it)
- Banana leaf (optional)
- Wash the rice well
- Add in the rice and the water into the rice cooker
- Cook the rice until it’s cooked completely, a bit mushy would be nice
- Add in the coconut milk with salt to taste
- Add in a bit of water if needed
- Cover and cook for another 5 – 10 minutes
- Pour the mixture onto a banana leaf and mould it to a square / circle shape using a wetted spoon
- Serve with a Sri Lankan lunu miris, chicken curry or a sardine curry (Recipes will be up soon)