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Sri lankan coconut-rich milk rice and is plated for food photograph

Sri Lankan Kiribath Recipe

Make soft, creamy Sri Lankan milk rice (Kiribath) with coconut milk. A traditional breakfast for celebrations, now simplified for your kitchen.
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Cook Time 30 minutes
Servings: 9 square pieces
Course: Breakfast
Cuisine: Sri Lankan
Calories: 112
Ingredients Method

Ingredients
  

  • 1 cup Long‑grain white rice
  • 3 cups Water
  • 2 tsp Salt
  • ½ cup Coconut milk fresh, canned, or coconut milk powder + water
  • piece Pandan leaf optional for aroma

Method
 

  1. Rinse the rice and cook it with water, salt, and pandan until soft. If the rice is still firm, add another 1/4 cup water and continue cooking until soft.
  2. Lower the heat and stir in the coconut milk. Let it cook until thick, creamy, and a little sticky.
  3. Use a hand mixer to pulse a few times, to the corner of the rice for a smoother texture (careful when handling hot food).
  4. Spread the rice onto a tray, Flatten the top, let it cool until sets, then cut into squares or diamonds.