Sri Lankan Kiribath (Coconut Milk Rice)

About This Recipe

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 home cooking, not a generic stand-in for a search term.

Ingredients

Serves 6

• 300 gshort-grain or medium-grain rice(rinsed)
• 500 mlwater
• 400 mlcoconut milk
• 1 tspfine sea salt
• 0.5red onion(finely diced, for lunu miris)
• 3 tbspchili flakes(for lunu miris)
• 1 tbsplime juice(for lunu miris)
• 1 tspfine sea salt(for lunu miris)

Instructions

1. 1

   Cook the rice

   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

   Add coconut milk

   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

   Serve

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

Variations

• •

  Serve with jaggery (palm sugar) and banana for a sweeter, breakfast-style presentation.

• •

  Add a pinch of pandan leaf while cooking for extra fragrance.

• •

  Serve alongside a curry, such as dhal or pumpkin curry, for a heartier meal.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions