Kiribath

Ingredients

Rice

• 400 gshort-grain or samba rice
• 600 mlwater
• 1 tspsalt

Coconut

• 400 mlthick coconut milk

Optional

• 1cinnamon stick
• 3cardamom pods

To serve

• lunu miris
• seeni sambol
• jaggery
• ripe banana

Directions

1. Wash the rice thoroughly and cook it in the water with the cinnamon until the water is fully absorbed, about 15 minutes.
2. Cook it in water first and add the coconut milk afterwards.
3. This order matters. Rice started in coconut milk cooks unevenly, because the fat coats the grains and stops them absorbing properly, and it catches on the base.
4. Once the water has gone and the rice is nearly done, pour in the thick coconut milk and the salt.
5. Stir it through and cook on a low heat for a further 10 to 15 minutes, stirring often.
6. Stir it regularly now and scrape the bottom. Coconut milk and rice together catch quickly and a scorched batch tastes of nothing else.
7. Keep going until the mixture is thick, glossy and holds together in a single mass when pushed with the spoon.
8. It should be noticeably wetter and stickier than plain rice, closer to a very thick risotto.
9. Turn it out onto a flat tray or a banana leaf and spread it to about 2.5 cm thick with the back of a wet spoon.
10. Press it down firmly and level the surface while it is still hot.
11. Press it properly. Loosely spread kiribath crumbles when cut and it is meant to hold a clean edge.
12. Let it cool and set for at least 20 minutes.
13. Cut it into diamonds with a wet knife, wiping the blade between cuts.
14. Diamonds, not squares. The shape is fixed by custom and kiribath is recognised by it.
15. Serve warm or at room temperature with lunu miris, the fiery onion and chilli sambol, or with jaggery for the sweet version.
16. It is eaten on the first of every month, at Sinhala and Tamil New Year, at weddings, at the start of anything new, and it is the first solid food given to a baby.

Technique

• It is milk rice rather than a dessert, and it is served with both fiery and sweet accompaniments depending on the occasion.
• Thick first-press coconut milk gives the richest result and tinned works well.
• It is eaten with the fingers, a diamond at a time, with a smear of sambol.

Substitutions

• Any short-grain rice; long-grain works but binds less well.
• Tinned coconut milk, using the thick part from the top of the tin.

Variations

• Imbul kiribath, rolled around a sweet coconut filling.
• With jaggery and banana, as the sweet version.
• Made with red rice, which is nuttier and darker.

History

Rice cooked in coconut milk and cut into diamonds, served at new year, birthdays and any beginning, including a baby’s first solid food.

Frequently asked questions

What is Kiribath?

Kiribath is a breakfast from Sri Lanka: coconut milk rice cut into diamonds for new beginnings. Rice cooked in coconut milk and cut into diamonds, served at new year, birthdays and any beginning, including a baby’s first solid food.

How long does Kiribath take to make?

Kiribath takes 10 min of preparation and 30 min of cooking. The recipe makes 6 servings. It is rated easy to make.

What can I substitute in Kiribath?

Yes, within limits. Any short-grain rice; long-grain works but binds less well. Tinned coconut milk, using the thick part from the top of the tin.

What is the most important thing to get right in Kiribath?

It is milk rice rather than a dessert, and it is served with both fiery and sweet accompaniments depending on the occasion.