Synonymous with the 1st January, Kiribath is a traditional dish common in almost every household in Sri Lanka. Most often served for breakfast on the 1st of every month it is usually eaten with curries and sambols. For those with a sweet tooth honey, mashed banana or jaggery (a form of coconut treacle) is an excellent alternative and a favourite with my little ones. Kiribath is also safe for those who are lactose intolerant and a complete vegetarian dish!
Makes approx. 12 pieces
Bits to buy –
440g white rice (medium grain)
400-500ml coconut milk
From the cupboard -
Salt to taste
500ml – 1l water
Optional but super tasty -
3-4 crushed cardamom
Time to Get Cooking
Wash the rice until the water runs clear. Place in a pan with salt and water (use enough water to cover the rice by approx. 2.5cm/1inch). Stir through and bring to the boil. Then reduce the heat, partially cover with a lid and simmer until the rice is soft and the water has been absorbed. Be careful not to burn the rice. (Can stir occasionally during the cooking process to ensure the rice isn’t burning on the bottom of the pan).
Add the coconut milk, mix well and simmer on a very low heat, stirring occasionally till the milk is absorbed. Rice should be soft and creamy. Again be careful not to burn the rice. Taste for salt. Turn of the heat and leave to cool for 5 minutes. Then transfer to a wide shallow dish, flatten with a spatula or knife and allow to cool for a further 15 minutes or so.
Kiri Bath is traditionally cut into diamonds or squares. Serve warm or cold topped with lunu miris or seeni sambol.
Kiribath goes exceptionally well with Hari Hari Chicken Curry (http://www.harihari.co.uk/product/chicken-curry-spice-pack/) and Dhal (http://www.harihari.co.uk/product/dhal-spice-pack/). Alternatively served just with Lunu Miris (http://www.harihari.co.uk/recipeblog/lunu-miris/) also makes for a super tasty meal.