This is from the Srilankan cuisine,and this type
of rice is always prepared for occasions and the
first of every month and is called’Kiribath’
It is cooked with lots of coconut milk,made
thick ,flattened on a banana leaf ( preferably).
cut into pieces, and served with ‘ Katta sambol’
Some serve it with the Ambulthiyal fish curry ,
and some have it with a humble piece of
jaggery .The rice used should be raw rice .The
option to use white raw rice,red raw rice is
yours.There is no specific measurements for
coconut milk . You need to cook the rice soft
first ,in 2nd and 3rd extract of coconut milk.
After the rice is cooked to soft stage , then you
should add the thick coconut milk .A little thick
milk can be added after the rice is flattened
and ready to cut.
To the recipe now
1 cup raw rice
2-4 cups coconut milk ( 2nd and 3rd extract)
1 cup thick coconut milk ( first extract)
1/2 tsp salt
First cook the rice with the light coconut milk,
and salt,preferably in a pressure cooke ( on a
Remove from fire, and allow the steam to
release on it’s own.
Mash the rice lightly,and add the thick coconut
milk ( keep a little to smear on the top).
Cook till thick ( about 10 minutes) on medium
Spread on a banana leaf or plate .Smear with
remaining milk. Allow to cool, and cut into
To entice kids, you could cut into into cartoon
figures too 😀
Send in your comments and suggestions!