Sri Lankan Kiribath (Coconut Milk Rice)

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Sri Lankan Kiribath is a real, traditional Sri Lankan dish, known as Coconut Milk Rice. Creamy rice cooked in coconut milk until thick and set, cut into diamond shapes and served with lunu miris chili sambol.\n\nKiribath, meaning 'milk rice', holds deep cultural significance in Sri Lanka, traditionally eaten on auspicious occasions like New Year celebrations, weddings and the first meal of important milestones.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Sri Lankan 가정 요리는 검색어의 일반적인 대체어가 아닙니다.

재료

서브 6

• 300 gshort-grain or medium-grain rice(헹궈진)
• 500 ml물
• 400 ml코코넛 밀크
• 1 tsp좋은 바다 소금
• 0.5붉은 양파(finely diced, for lunu miris)
• 3 tbspchili flakes(for lunu miris)
• 1 tbsp라임 주스(for lunu miris)
• 1 tsp좋은 바다 소금(for lunu miris)

조리법

1. 1

   밥을 짓다

   Combine rice and water in a pot, bring to a boil, then reduce heat and simmer covered for 15 minutes until the water is mostly absorbed.

2. 2

   코코넛 밀크를 추가하세요

   Stir in the coconut milk and salt, and continue cooking uncovered over low heat, stirring occasionally, for another 10 to 12 minutes until very thick and creamy.

3. 3

   Set the rice

   Pour the thickened rice mixture into a flat dish or tray, pressing it down firmly and evenly with a wet spatula.

4. 4

   Cool and cut

   Let it cool and firm up for at least 20 minutes, then cut into diamond shapes, the traditional presentation.

5. 5

   Make the lunu miris

   Combine diced onion, chili flakes, lime juice and salt into a coarse, spicy relish.

6. 6

   서브하다

   Serve the kiribath diamonds at room temperature with lunu miris on the side.

변형

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