Kiribath Milk Rice Recipes

Steps:

• Put the rice into a medium, lidded saucepan and cover with water. Swirl the rice around to wash it, drain and repeat at least twice until the water is clear. Then, add the 1 litre (about 35 fl oz/4 ¼ cups) of water and bring to the boil. Reduce the heat to medium, half-cover with the lid, and cook until all the water is absorbed, about 18-20 minutes.
• Then, add the salt and coconut milk and stir into the rice. Cook uncovered over a low to medium heat until all the milk is absorbed, about 5-10 minutes depending on the rice you use. If the rice is not cooked, add extra boiling water and cook over a very low heat until soft. Take the rice off the heat and set aside for a couple of minutes to cool very slightly.
• Transfer the moist rice to a platter, and then smooth and flatten it until it is about 5cm (2 inches) tall and the same shape as the platter. You can either use a spatula, or you can put your hand inside a sandwich bag and use that to shape the rice. Put a little buttter on the spatula or the sandwich bag for a smooth effect. Leave the rice to rest for 1-2 minutes, then cut it into diamond shapes or squares while slightly warm so that the pieces do not break. Serve with Pol Sambol, Katta Sambol, or Ambul Thial.

Steps:

• Coconut Treacle Mix:.
• Pour the treacle into a pot and bring to a boil while stirring.
• Add the Coconut and mix well.
• Take off the heat.
• Add the salt and cloves, mixing well. Set aside.
• Milk Rice:
• Put Rice and water into a pan and bring to a boil.
• Cover and cook for 15 minutes.
• Add coconut milk and Salt.
• Stir with handle of wooden spoon, cover and cook on low heat for another 10-15 minutes (until the milk has been absorbed).
• Remove it from the heat and let it cool slightly.
• Divide the slightly cooled milk rice into two portions.
• On a flat dish, evenly spread out a layer of milk rice using one portion (should be at least 1 cm thick).
• Then evenly spread the coconut treacle mix on top.
• Cover it completely (including the sides) with the second portion of the milk rice.
• It is important to do all this before the milk rice cools down too much as it will become too sticky to handle.
• Cut into blocks.