Kiribath’, or corm rice, is a popular dish with cultural significance. The dish is traditionally the first solid food given to a baby and it is also very often served at weddings.
Whats Needed :
- 250 g (9 oz) red rice or white rice
- 75 g (2Z oz) coconut milk powder
- 750 ml (25 fl oz) water
- 1 tablespoon salt
- 4 cardamom pods,crushed and seed cases removed
- 10 g (1/2 oz) butter, melted
Wash and drain rice and set aside. Mix coconut milk powder with water to make a coconut milk. Place rice in a pot with 500 ml (17 11 oz) of the coconut milk. Add salt and cardamom and simmer over low heat for 30 minutes. When liquid has evaporated, add the remaining coconut milk. Stir well and cook until the liquid has absorbed and the rice is thick and sticky. Spread milk rice on a greased and lined tray and smooth over with a piece of grease-proof paper or a knife dipped in the melted butter. It can be served hot or cold. If hot, serve in a bowl. if cold, cut into diamond-shaped pieces when set and serve on a large platter or banana leaf. Kiribath accompanies chicken or fish curry, lunu miris or seeni sambol, or any dish that doesn’t have coconut milk in it.
Serves 4 – 6
Courtesy – Sri Lankan Flavors by Channa Dassanayaka
