Sri Lankan Kiribath

In the heart of Sri Lanka’s culinary culture lies a truly gorgeous dish. A dish that not only signifies tradition but also embodies the essence of celebration – Kiribath. Literally translating to “milk rice,” Kiribath holds a special place in Sri Lankan culture and cuisine. It is often served during auspicious occasions and festive gatherings.

The Essence of Kiribath: At its core, Kiribath is a simple yet rich dish made from rice and coconut milk. It’s simmered gently until creamy and then cut into squares for serving. It’s a dish that beautifully balances the subtle sweetness of coconut milk with the comforting familiarity of rice. Together they create a creamy texture that melts in your mouth with every bite.

Cultural Significance: Beyond its delicious taste, Kiribath carries deep cultural significance in Sri Lanka. It’s often prepared to mark special occasions such as weddings, New Year celebrations, and religious festivals like Thai Pongal. The dish symbolizes prosperity, unity, and new beginnings, making it a central part of festive feasts and family gatherings.

Preparation and Serving: Making Kiribath is a straightforward process, yet it requires precision and patience to achieve the perfect texture. Rice is cooked in coconut milk until tender, absorbing the creamy richness of the liquid. The cooked mixture is then spread onto a flat surface, flattened and left to set. It is then cut into squares or diamond shapes. Traditionally, Kiribath is served with a variety of accompaniments, including spicy sambols, sweet jaggery or savoury curries. Each one adding layers of flavour to each bite.

Modern Interpretations: While traditional Kiribath remains a beloved staple, modern chefs and home cooks are putting innovative spins on this classic dish. Some add flavours like cardamom, cinnamon, or pandan leaves for a fragrant twist, while others experiment with toppings such as caramelized fruits or toasted coconut flakes for added texture and visual appeal.

Kiribath isn’t just a dish; it’s a reflection of Sri Lanka’s rich culinary heritage and cultural traditions. Whether enjoyed during festive occasions or as a comforting meal on any day, Kiribath continues to evoke a sense of joy, unity, and gratitude, making it an integral part of Sri Lankan cuisine and identity. So, the next time you savour a plate of creamy Kiribath, remember the centuries-old tradition and the warmth of community it embodies.

Sri Lankan Kiribath

This creamy Kiribath recipe yields 6 servings of Sri Lanka’s iconic dish, perfect for celebrating special occasions or simply indulging in a taste of tradition. Made with rice, coconut milk, and a hint of salt, this dish captures the essence of Sri Lankan cuisine and cultural heritage in every bite.

4.83 from 40 votes

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Course: Dessert, Side Dish

Cuisine: Sri Lankan

Keyword: Coconut Milk, Kiribath, Rice

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 6 Portions

Calories: 261kcal

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Ingredients

 

MetricImperial

• 1 cup rice short grain white
• 4 cups water
• 2 cups coconut milk thick
• 1 tsp salt

Instructions

• Wash the rice thoroughly under cold water until the water runs clear. Drain excess water.
  1 cup rice
• In a large saucepan, combine the rinsed rice, water, and pandan leaf (if using – see note). Bring to a boil over medium heat, then reduce the heat to low and simmer, covered, for 15-20 minutes or until the rice is tender and the water is absorbed.
  4 cups water
• Once the rice is cooked, add the coconut milk and salt to the saucepan. Stir well to combine.
  2 cups coconut milk
• Continue cooking the rice and coconut milk mixture over low heat, stirring frequently, for another 10-15 minutes until the mixture thickens and reaches a creamy consistency. Adjust salt to taste if necessary.
  1 tsp salt
• Once the Kiribath reaches the desired consistency, remove the pandan leaf (if used) and transfer the mixture to a flat serving dish. Use a spatula to spread it evenly and flatten the surface. Let it cool for a few minutes to set.
• Once cooled and set, cut the Kiribath into squares or diamond shapes using a knife. Serve warm or at room temperature with your favourite accompaniments such as spicy sambols, sweet jaggery, or savoury curries.

Notes

For a lovely additional background flavour add 1 pandan leaf (tied in a knot) for added fragrance

Nutrition

Calories: 261kcal | Carbohydrates: 27g | Protein: 4g | Fat: 16g | Saturated Fat: 14g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 407mg | Potassium: 201mg | Fiber: 0.4g | Sugar: 0.04g | Vitamin C: 1mg | Calcium: 27mg | Iron: 3mg