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’

Onion 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

slow fire)

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

desired shapes.

To entice kids, you could cut into into cartoon

figures too 😀

Send in your comments and suggestions!

Coconut Cashew rice

This is also called as yellow rice in Srilanka, and not a very spicy dish.This rice is served with fried brinjals or brinjals moju,devilled potatoes,and the traditional fish ambulthiyal,or any spicy meat dishes, not failing the cutlets or Chinese roll(spring rolls).I think I stirred up the taste buds of those who have tasted this full meal.Now to go to the recipe.
500 gm basmati rice or samba rice
1 onion chopped
3-4 green chillies slit
4 cardamons
2-3 pieces cinnamon
4-5 cloves
1 tsp.peppercorns
Curry leaves
Handful of cashewnuts or more if you like
2-3 tblsp.ghee or butter
5-6 pips of garlic
15-20 raisins(optional)
1/4 tsp.turmeric
Salt to taste
Thick coconut milk 4-5 cups(the level should be 1inch above rice level)

Wash and soak rice for about 15 minutes. In a thick bottomed vessel heat the ghee add the whole spices, curry leaves onions and saute till onions are light brown.Next add the green chillies rice,turmeric, cashewnuts garlic and salt.Saute for 5 minutes.Add the coconut milk,and cook on a slow fire till rice is done.
Note:Cashewnuts and raisins could be fried  in ghee/butter and added after the rice is done.


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