Kiribath

Ingredients

• 500g White Raw Rice (Kekulu)
• 500ml Thick Coconut Milk
• 750ml Water (As needed for boiling)
• Salt to taste

Cooking Steps

1. Wash the rice thoroughly until the water runs clear and place it in a pot.
2. Add enough water to cover the rice by about an inch. Cook over medium heat. Don't worry about being precise here—for Kiribath, we actually want the rice to be slightly overcooked and soft.
3. Once the water has been absorbed and the rice is mushy and halfway cooked, prepare coconut milk by stirring in the salt. Lower the heat and pour the salted coconut milk into the rice. Stir constantly during this step to ensure the milk integrates perfectly and the texture becomes creamy.
4. Continue cooking for a few more minutes until the coconut milk is fully absorbed, and the rice is thick, sticky, and holds together.
5. Transfer the hot mixture onto a greased plate or tray. Flatten the top using a piece of banana leaf or the back of a flat spoon. Once it cools slightly and firms up, cut it into traditional diamonds or square shapes.