Kiribath (coconut milk rice)

Rice cooked in coconut milk, pressed into squares or diamonds, this is the morning dish of Sri Lanka, traditionally served on happy occasions and at the New Year. It is eaten with a spicy sambol, lunumiris or palm treacle.

30 min
4 servings
Medium
Budget-friendly
🇱🇰 Sri Lanka

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Ingredients

Spices & seasoning

Fine salt

Optional extras

2 tbsp Lunumiris (chilli salt) or palm treacle

On the side

1 Coconut sambol (pol sambol)

Nutrition facts

574 kcal per serving

Protein: 8 g
Carbohydrates: 63.6 g
of which sugars: 3.3 g
Fat: 31.4 g
of which saturated fat: 27 g
Fiber: 1.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Rinse the rice in cold water until the water runs clear, then drain it.
In a large saucepan, bring the coconut milk, water and salt to a boil.
Add the rice, lower the heat and simmer uncovered, stirring from time to time, until the rice has absorbed almost all the liquid, about 15 minutes.
When the texture becomes creamy and thick, add the butter if using and mix for 1 minute.
Spread the rice on a lightly oiled plate to about 2 cm thick and smooth the surface with a wet spatula.
Let it cool for 5 minutes, then cut into squares or diamonds.
Serve warm with the lunumiris or palm treacle and the coconut sambol.