KIRIBATH ( MILK RICE)
7 April 2020 11:01 am
Words : Lakmini Wijemanne
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Rice (red/white kekulu ) 500 gms
Thick coconut milk 02 cups
Salt to taste
Wash the rice well and put into a deep saucepan (if it is a non-stick, it would be easier). Add water about 1 ½ inches above the rice. Add salt to taste (once you dissolve the salt in the water, you can taste it to see). Keep it on the fire and close the lid and allow it to cook. When the water is boiling well, reduce the heat, stir well and keep it closed. When the rice is well cooked, check to see whether the grains are soft and mushy. If the grains are hard, add a bit more water , mix well and keep on a very low flame until the water is all absorbed and the grains are soft. Then add coconut milk (if you like, you could add a pinch of salt to the coconut milk before mixing. It will give a better taste) little by little, stirring well, until all the grains are well coated in milk. Allow it to cook . When the rice is bubbling, remove from the fire and empty the rice into a flat plate and spread it evenly to the thickness of ½ inch. Allow it to dry for a while and cut it into squares in a size you prefer. When spreading the milk rice on the plate, use a flat spatula-like spoon. If you
dip it in a bit of coconut milk, then the spreading would be easier and non-sticky. Eat your milk rice with lunumiris or jaggery and enjoy !