Kiribath (Sri Lankan Coconut Milk Rice)! Kiribath (aka Kiri Bath) is also known as Milk Rice or Coconut Milk Rice. It is a popular Sri Lankan rice dish made with coconut milk. It is traditionally served for breakfast and special occasions like New Year’s Day.
Kiribath (Kiri Bath)
(Sri Lankan Coconut Milk Rice)
Today I am sharing a classic Sri Lankan-style coconut milk rice recipe locally called ‘Kiribath’. If you’re looking for a variation from just plain rice, this recipe is for you.
Kiribath is not just another coconut milk rice. It resembles more of a rice cake. So, it is a perfect dish not only for breakfast but also for special occasions.
Kiribath is one of the simplest and easiest rice dishes to make. You can cook the rice either on the stovetop or in a rice cooker. It takes less than 30 minutes.
Here you’ll find an easy-to-follow recipe with step-by-step instructions, and helpful info. I hope you will try ‘Kiribath’ and enjoy it as much as I do!!
Looking for more Sri Lankan recipes?
Take a quick look at the recipe collection HERE
Kiribath– An Auspicious Dish
Rice and coconut milk play a significant role in Sri Lankan culture. They symbolize prosperity. Together, Kiribath or Milk Rice is considered an auspicious dish. This dish symbolizes joyful new beginnings.
Eating Kiribath is thought to bring good luck and prosperity. Hence, it is an essential dish at any auspicious event, celebration, or special occasion. Examples include New Year’s Day, birthdays, weddings, and moving to a new house. For example, Kiribath is traditionally the first meal eaten in the morning of Sinhala and Tamil New Year celebrations.
In Sinhalese, Kiri (කිරි) means “milk” and bath (බත්) means “rice”.
So, Kiribath (කිරිබත්) or Kiri Bath (කිරි බත්) means “Milk Rice”.
It is commonly made with coconut milk but some use dairy milk.
Ingredients
Kiribath is typically prepared from four simple ingredients; rice, coconut milk, water, and salt. You can make Kiribath either with white or red rice.
White Rice – Traditionally, a Sri Lankan short-grain rice variety called Kakulu Haal is used. Here in Japan, I usually use short-grain Japanese white rice (not glutinous rice). You can also use long-grain Thai white rice or basmati rice. Read more about Rice in Sri Lanka
Coconut Milk – Traditionally freshly squeezed coconut milk is used. I used canned coconut milk. You can also use coconut milk powder dissolving it in warm water or full-fat dairy milk instead of coconut milk.
How Do You Make Kiribath?
When cooking Kiribath, the rice is not cooked along with coconut milk from the beginning. First, you cook the rice the typical way in boiling water until fully cooked. Only afterward, the coconut milk is added. Then, the rice is cooked again until all the coconut milk is absorbed into the rice. So it becomes creamy and sticky.
Before serving, it is usually cut into square-shaped or diamond-shaped blocks, after being flattened on a plate. But, you can also serve it without cutting it into pieces, just like you serve other rice dishes.
Traditionally rice is flattened on heated banana leaves that will add a nice aroma to the rice. If you have banana leaves, do use them.
Serving Suggestions
You can serve it for breakfast as well as for a special occasion.
It is commonly served with spicy condiments like Lunu Miris, Seeni Sambol, and Pol Sambol. Some people like to serve it with spicy chicken or fish curries along with condiments or pickles like Batu Moju. You can also serve it with sweet side dishes like jaggery or banana.
Variation
Imbul (Ibul) Kiribath
Imbul Kiribath is a sweet variation of Kiribath. It is made by forming rice balls that are slightly elongated on both ends. These rice balls have a sweetened coconut filling called Panipol placed in the center.
Mung Kiribath
Mung Kiribath is a variation of Kiribath. It is made by adding boiled green gram (Mung Eta in Sinhalese) to the coconut milk rice.
Condiments to Serve With Kiribath
Kiribath is commonly served with spicy condiments. The most popular one is Lunu Miris. It is made of onions, chili flakes, Maldive fish (optional), salt, and lime.
Seeni Sambol is a caramelized onion relish. It has a perfectly balanced flavorful mix of sweet, sour, and spicy as well as aromatics.
Batu Moju (aka Wambatu Moju) is a sweet, sour, and spicy Sri Lankan-style eggplant pickle.
Pol Sambol is traditionally made with freshly grated coconut, red onions, chilies, salt, and a squeeze of lime juice.
You can also make ‘Pol Sambol’ with moistened desiccated coconut.
Kiribath (Sri Lankan Coconut Milk Rice)
Step-by-Step Recipe
Prep Time 5 minutes
Resting Time 30 minutes
Cook Time 25 minutes
Serves 4-5
Ingredients
300 g white rice (see the notes)
400 ml water
1 tsp salt
400 ml thick coconut milk
Notes; Traditionally, a Sri Lankan short-grain rice variety called Kakulu Haal is used. Here in Japan, I usually use short-grain Japanese white rice (not glutinous rice). You can also use long-grain Thai white rice or basmati rice.
Instructions
I used short-grain Japanese white rice (not glutinous rice).
Stove top version
Wash the rice well and soak it in water for 30 minutes.
Drain the rice and then put it into a pot with water and salt. Bring the water to a boil. Then lower the heat and cook for about 10 minutes. Cover with a lid until the rice is almost cooked. Do not open the lid while cooking.
After the rice is fully cooked, open the lid and add coconut milk, stir well with a spoon.
Cover and cook on low heat for a further 10 minutes. Cook until all the coconut milk is absorbed into the rice. The consistency should become creamy and sticky.
Rice cooker version
Wash the rice well and soak it in water for 30 minutes.
Drain the rice and then put it into a rice cooker with water and salt and cook till done.
Open the lid and add coconut milk, stir well with a spoon.
Switch on back to ‘Cook’ and cook till the milk is absorbed.
Flatten and Cut into Blocks
Spoon the kiri bath onto a flat plate with plastic paper while still hot.
Flatten out to about 3cm thick using a piece of plastic, or wax paper. Let cool and cut into squares or diamonds.
Traditionally heated banana leaves are used. If you have banana leaves, do use them.
Serve with Seeni Sambol, or Lunu Miris.
More Rice Dishes to Try
Click on the image to read the post!
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Kiribath (Sri Lankan Coconut Milk Rice)
Equipment
- A Pot or Rice Cooker
Ingredients
- 300 g white rice see the notes
- 400 ml water
- 1 tsp salt
- 400 ml thick coconut milk
Instructions
Stove top version
- Wash the rice well and soak it in water for 30 minutes. Drain the rice and then put it into a pot with water and salt.
- Bring the water to a boil and then lower the heat and cook for about 10 minutes covering with a lid until the rice is almost cooked. Do not open the lid while cooking.
- After the rice is fully cooked, open the lid and add coconut milk, stir well with a spoon. Cover and cook on low heat for a further 10 minutes until all the coconut milk is absorbed into the rice and the consistency becomes creamy and sticky.
Rice cooker version
- Wash the rice well and soak it in water for 30 minutes. Drain the rice and then put it into a rice cooker with water and salt and cook till done.
- Open the lid and add coconut milk, stir well with a spoon. Switch on back to ‘Cook’ and cook till the milk is absorbed.
Flatten and Cut into Pieces
- Spoon the kiri bath onto a flat plate with plastic paper while still hot. Traditionally heated banana leaves are used. If you have banana leaves, do use them.
- Flatten out to about 3cm thick using a piece of plastic, or wax paper. Let cool and cut into squares or diamonds. Serve with Seeni Sambol, or Lunu Miris.
Notes
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More Side Dishes to Serve With Kiribath
Click on the image to read the post! Looking for more Sri Lankan recipes? Take a quick look at the recipe collection HERE
