Kiribath

Cook the Rice

Rinse the rice thoroughly under cold water until the water runs clear.

In a large pot, combine the rinsed rice and 2 cups of water.

Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked and the water is absorbed.

Add Coconut Milk

Once the rice is cooked, add the coconut milk and salt to the pot.

Stir well to combine.

Continue to cook over low heat, stirring occasionally, until the coconut milk is absorbed and the mixture thickens, about 10-15 minutes. The rice should be creamy and sticky.

Set the Kiribath

Remove the pot from heat and let it cool slightly.

Transfer the rice mixture to a flat, greased tray or dish.

Spread it out evenly and press it down gently to flatten the surface.

Cut and Serve

Allow the kiribath to cool and set for about 10-15 minutes.

Once set, cut it into squares or diamond shapes.

Serve

Kiribath is traditionally served with lunu miris (a spicy onion sambal) or with jaggery (palm sugar) for a sweet option.