Inspired by: Kiribath — New Year & auspicious days
- All year
Sri Lankan Milk Rice (Kiribath)
- Serves
- 6
- Portion
- 1 diamond
- Time
- 35 min
- Texture
- Soft, sliceable
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Vata–Pitta
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (6 servings) | Café batch ×5 |
|---|---|---|---|---|
| Rice, white basmati (raw) | 1½ cups short-grain (or red rice) | 300 g | 1500 g | |
| Water | 2½ cups | 600 ml | 3000 ml | |
| Coconut milk, thin | 1¼ cups thick | 300 ml | 1500 ml | |
| Rock salt (sendha namak) | ¾ tsp | 4 g | 20 g |
Method
How to cook it
Step 1: Boil rice in water until very soft and the water is absorbed (20 minutes).
Step 2: Add coconut milk and salt; cook on low, stirring, 8 minutes until creamy and thick.
Step 3: Spread 3 cm thick on a plate; smooth with a banana leaf; cut into diamonds when slightly cooled.
Step 4: Serve with coconut sambol (mild) or jaggery.
Nutrition
Per serving, estimated
Low salt · 0.7 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromHot lunu miris (onion–chilli relish)→Tomild coconut–lime relish or jaggery
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