Milk Rice is an aromatic, coconut rich breakfast meal we Sri Lankan’s LOVE. The locals there have many names but most call it the Kiribath or it goes by the name Paalchoru.
This is everyone’s favourite comfort food. I love waking up to the smell of this dish early morning on the weekends. Have a bowl of this to fill your tummy and to be left with a feeling of pure heartwarming satisfaction.
The best weekend comfort meal of the day ever. Did I mention that I like having it on the weekends? There is a reason for it.. find out why!
How It’s Made
Milk rice is made with either red or white rice, I use the long grain to be specific but medium-grain works too.
It’s traditionally cooked in an earthy clay pot on a firewood heart with herbs and spices, then cooked further to infuse the flavour in coconut milk. This cooking method adds a unique taste to the dish and releases a rich aroma in the air.
Don’t worry, we don’t need to use an earthy clay-pot or any firewoods. Just a stovetop and a pot would do the trick.
Fun Milk Rice Facts
When an infant is transitioning from breastmilk to solids, our elders always chose Milk Rice as a symbolic ritual. Only a sample size is what the infant consumes but the tradition still stays to this day.
Whether it’s New Year, weddings, announcing a pregnancy, birthdays, even for the first day of each month, Milk Rice always makes an appearance. It’s because it symbolizes prosperity, blessings, and good fortunes.
Why I prefer it on the weekends?
This meal can only be described as soft, rich, creamy, coconut-infused rice that gives a cooling sensation when eating. When the rice is paired with the perfect sambal every bite tastes Heavenly.
Consuming more than you should, would make you feel dreamy. It also may put you in a blissful drowsy state. You’d even happily drift off to deep sleep. If not you’d wander around half of the day feeling lazy, with an overly satisfied look on your face. Eating milk rice in itself is a rather unique experience and that’s why I like to savour it on the weekends.
NO! it’s not a drug but Milk Rice has that effect on people and we love it from start to finish. Hence, the weekend makes it perfect, so I won’t have to worry about falling asleep or to wander around lazily throughout the day to wear off the Kiribati effect.
When serving, it can be paired with…
- Sugar
- Jaggery and banana slices
- Seeni sambal
- Red onion sambal
- Luni-miris sambal
- Coconut sambal
- Katta sambal (chili paste)
Milk Rice (Kiribath/Paalchoru) Recipe
Sri Lankan Milk Rice is an aromatic, coconut-rich, comfort food from childhood. Whether you like it as savoury or sweet, this recipe makes a healthy breakfast.
Ingredients
- 2 cups Long-Grain White Rice
- 4 cups Water
- 1/2 tsp Salt or as needed
- 1 cup Maggie Coconut Milk Powder Mix Pre-mix as directed on the box
- small piece Cinnamon stick Optional
- small piece Pandan Leaf Optional
Instructions
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On medium heat, use a deep wide enough pot to boil the rice, cinnamon stick, pandan leaf and salt with water.
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When the water is absorbed to the rice, add the coconut milk at the end and mix well. Reduce the heat if necessary and let it cook for a minute.
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Once the coconut milk is fully absorbed, the rice will become a little sticky and thicker.
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Turn off the stove, pour it in a plate or a baking tray. Flatten it thick and smooth out the sides.
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Let it cool down completely, once it's set you may cut it into a diamond shape or square pieces and serve it with your favourite side.
With only a few ingredients in hand, you can make an aromatic coconut milk rice at any time. A dish that holds a special place in Sri Lankans culture and tradition.
Check out my other recipes too
For more delicious recipes like this one, take a look at our category HERE. Choose from many curries, sambals, snacks and desserts to satisfy your cravings.
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