Kiribath (Sri Lankan Milk Rice)
Local name: කිරිබත්
In short: Short-grain rice cooked in water and coconut milk until soft and sticky, pressed flat and cut into diamonds, served with onion and chili relish. It takes about 50 min in total and makes 6 servings.
- Prep
- 10 min
- Cook
- 40 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 300 kcal
Kiribath means milk rice, and it is the dish Sri Lankans make for the Sinhala and Tamil New Year, birthdays, new jobs and the first day of the month. Rice is cooked until very soft, enriched with coconut milk, then pressed into a tray and cut into diamond shapes. The usual partner is lunu miris, a sharp relish of onion, chili and lime. Some families serve it sweet, with pieces of jaggery.
Instructions
- Bring the water, salt and pandan leaf to a boil in a heavy pot. Add the rice, lower the heat and cook, partly covered, for about 15 minutes, stirring occasionally, until the water is mostly absorbed.
- Stir in 300 ml (1 1/4 cups) of the coconut milk and keep the heat low. Cook for 8 to 10 minutes, stirring often, until the rice is thick, sticky and the grains start to collapse.
- Grease a tray or large plate with a little oil. Spread the rice about 2 cm (3/4 in) thick and press it flat with the back of a wet spoon.
- Pour the remaining 100 ml (scant 1/2 cup) of coconut milk over the top and press it in gently. Let the rice cool for 10 minutes so it firms up.
- Cut the rice into diamonds with a wet knife.
- For the lunu miris, crush the onions, chili flakes, salt and lime juice together with your fingers for 2 minutes until the onion softens and turns red.
- Serve the milk rice warm with the lunu miris.
Tips
- Use short-grain rice for the right sticky texture. Basmati and other long-grain rice stay separate and will not hold a shape.
- For a sweet version, serve the diamonds with small pieces of jaggery or a banana on the side.
Questions and answers
When do Sri Lankans eat kiribath?
It marks celebrations: the Sinhala and Tamil New Year, birthdays, new jobs, house openings and the first day of the month. It is a symbol of good fortune.
Can I make kiribath ahead of time?
Yes. It keeps 2 days in the fridge. Reheat it in the microwave with a splash of coconut milk, or steam it for a few minutes.
What is kiribath served with?
Lunu miris is the classic partner. Seeni sambol, pol sambol, curry or jaggery are also common, and the sweet and spicy versions are equally popular.
How long does it take to make Kiribath (Sri Lankan Milk Rice)?
About 50 min in total: 10 min of preparation and 40 min of cooking.
How many calories are in Kiribath (Sri Lankan Milk Rice)?
About 300 kcal per serving, with 5 g of protein, 42 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 300 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 42 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 575 mg |
Estimated values, calculated from the ingredients.
