MILK RICE (KIRIBATH)


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.

https://calinskitchen.com/2019/11/26/pol-sambol-coconut-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

INGREDIENTS

1 cup raw rice

2-4 cups coconut milk ( 2nd and 3rd extract)

1 cup thick coconut milk ( first extract)

1/2 tsp salt

METHOD

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

flame.

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!

Sweet Pongal (South Indian)


This is a dish traditionally prepared for the harvest festival (Pongal)in South India.This is prepared with white or raw rice and green gram sweetened and made to a very softy consistency.

image

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Now for the recipe in an easy and quicker way.
1 cup raw rice or basmati rice
1/2 cup jaggery or vellam(check photo)
1-2 tblsp.of brown sugar or cane sugar
A pinch of salt
1 cup milk
1/4 cup grated coconut or coconut powder.
3 cardamons powdered
2 cups water
1/4 cup cashewnuts and raisins
Ghee
method: Wash the rice and the dal. Hea a thick bottomed vessel preferably a pressure cooker. Add a tblsp.of ghee and lightly toss the rice and dal for 2-3 minutes,add the coconut and water and cook  till three whistles,or till the dal and rice is cooked well. Fry lightly cashewnuts and raisins in 3 tblsp.ghee and pour over rice.Lightly mash the rice and add the rest of the ingredients and cook for a further 2 whistles or 10 minutes. Transfer to a bowl and add 2-3 tblsp.of ghee on top(optional).Serve warm.