Go Back
Print
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.

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.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 Servings
Author Fazna Irfan

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

  1. On medium heat, use a deep wide enough pot to boil the rice, cinnamon stick, pandan leaf and salt with water.

  2. 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.

  3. Once the coconut milk is fully absorbed, the rice will become a little sticky and thicker.

  4. Turn off the stove, pour it in a plate or a baking tray. Flatten it thick and smooth out the sides.

  5. 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.