Also known as Milk Rice.
Very popular and unique to Sri-Lanka.
Kiribath කිරිබත් is a traditional Sri Lankan dish made from rice. It is prepared by cooking rice with coconut milk.
Ingredients
2 cups of rice (you can use any type of rice)
If you make it with white Kakulu rice (White Raw Rice) it becomes white.
and with red raw rice (Red Kakulu Rice) it's the healthy red colour kiribath.
2 1/2 cups of water
1 tin of thick coconut milk
salt according to your taste
Method
In a rice cooker (slow cooker, clay pot or any pot big enough to cook the rice) put the rice, water, salt and 1/2 of the coconut milk and cook the rice until boil and sticky. When it reaches to this point add the rest of the coconut milk and mix well add extra salt if necessary and cook till its creamy and sticky. I like mine at this point when there's still liquid remaining. Serve hot with Lunu Miris. This dish goes well with spicy chicken, meat or fish curry. If you like the Kiribath to cut into pieces, then cook the rice until all the water evaporates. Serve the hot rice into a desired serving dish and let it cool down before you can cut into pieces. Cooler it gets the harder the sticky rice would be and it will stay in the shape you cut in. Most commonly served as a breakfast dish and traditionally serves at the Sri-Lankan New Year's table.
Lunu miris to go with Kiribath
Lunu miris also known as kata sambal.
It’s a onion relish or spicy sambal paste.
In Sri-Lanka this is primarily prepared with red onion and chili. It is most commonly served as a paste or topping for many traditional Sri Lankan dishes.
Ingredients
1 large red bombay onion , finely chopped or shallots (made with shallots taste really well)
1-2 tablespoons chili powder
1/2 freshly crushed black pepper
Sea Salt as required
5-6 fresh green chillies chopped
1 tablespoon Umbalakada (dried Maldives fish/dry fish/shrimp)
1/2 scotch bonnet also known as Kochi chilli (be cautious it's very spicy, add according to your spice level)
1 whole lime juice
1/4 bunch of coriander
Method
Place all the ingredients except the lime juice in a food processor or stone/wood mortar using a pestle(Wangediya), crush them. Pound the ingredients to develop their flavour. Add salt, and lime juice to taste, mix well with the pestle, pounding the mixture well.
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