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.

Prep Time 10

Cook Time 30

Total Time 40

Servings Portions

Ingredients

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