Traditional Milk Rice (Kiribath)

Kiribath is typically prepared from four basic components: white short-grain rice, thick coconut milk or basic milk, water and salt to taste.

Choosing the right variety of rice is critical in cooking the dish well. Long-grain rice or medium-grain rice are not the best choices for making this dish.[12] Traditionally, it is prepared with a rice variety known as (Red rice)rathu haal or (Another type of red rice)rathu kakulu haal for its neutral flavour and good cooking qualities. Any starchy and sticky rice variety works best. For the rice to set properly, the texture of the cooked rice is very important. Due to some difficult to source the Sri Lankan rice variety in the southern parts of Sri Lanka, the locals might use the red rice.


The recipe for kiribath is simple. The rice is cooked in boiling water for about fifteen minutes, the coconut milk is added and cooked again until the liquid is absorbed. Salt is also added when cooking. However, there are some variations to this where different ingredient are added, such as sesame seeds or cashew. The common method of serving Kiribath is once it has cooled and set on a plate, it is compressed and cut into diamond or square shaped blocks.[6]

Historically kiribath had been cooked in earthen clay pots in firewood hearths; this cooking method would impart a unique flavour to the dish.

Kiribath is usually served with lunumiris, a relish made of red onions, mixed with chili flakes, Maldive fish, salt, and lime. It can also be consumed with seeni sambol, jaggery and bananas.[13]

Although served onto the plate with a spoon, kiribath is traditionally eaten by hand as it is the best way to mix with the lunumiris.


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