Kiribath a traditional Sri Lankan dish made from rice. The word is a compound with a transparent meaning in the sinhalese language where “Kiri” means milk & “Bath” means rice. This is prepared by cooking rice with coconut milk. In Tamil language its called “Paacor”.
Kiri Bath – Sri lankan Milk RiceCourse: Main DishCuisine: Sri LankanDifficulty: Intermediate
The origin of the dish is unknown or not very clear, but has become a traditional dish in all house holds be it rich or poor.
This dish is recognized as a dish for auspicious moments and served mainly during breakfast hours. It has become a dish prepared on the first day of every month for breakfast and a very important dish during sinhalese & tamil new year. This is the main dish served soon after the dawn of new year.
600 g Brown rice or white rice
4 Cup of water
A dash of salt
1.5 cup Coconut milk
- First wash the rice & place in a medium size pot.
- Then add water and salt.
- Cook the rice over medium low heat for about half way through the cooking time, then when you notice half of the water evaporated,add the coconut milk
- Continue the cooking for another 10 minutes
- Remove the pot from the heat, and lay in a flat plate. the dish will have the consistency of porridge. Traditionally its layered on a banana leaf and flatten.
- A few points to bring to your notice is: Red rice and White rice can be used to prepare this dish. When you cook the rice in a pot and when you notice the rice almost cook reduce the heat and cover the pot for the rest of the cooking. Make sure that the rice does not stick in the pot otherwise it will give a burnt taste. Which is not very pleasant. And importantly you need to used the first milk of the coconut to have the milky taste in the dish. Best you extract the first milk using some warm water.