Sri Lankan Kiribath

Ingredients

• 2 cups short-grain rice
• 3 cups water
• 1 can coconut milk
• 1 tsp salt
• To serve: lunu miris (chilli-onion sambol) or jaggery

Instructions

1. Cook rice in water until almost all the water is absorbed and the rice is just tender.
2. Stir in coconut milk and salt.
3. Cook covered on low for 10 minutes until very creamy.
4. Press into a buttered tray, 2cm thick.
5. Cool until firm; cut into diamond-shaped squares.
6. Serve with chilli sambol for savoury or jaggery for sweet.

Serving suggestions

• Diamond shapes are traditional.

Storage & reheating

Keeps 2 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions