Kitchen Recipe Collection
Kiribath (Sri Lankan Milk Rice)
Creamy, rich rice cooked in thick coconut milk until it sets firm, then cut into diamond shapes — a sacred Sri Lankan dish served on auspicious occasions and New Year celebrations.
- Prep
- 5 min
- Cook
- 35 min
- Total
- 40 min
- Servings
- 6
- Difficulty
- easy
- Cuisine
- sri lankan
Ingredients
Scaled for 6 servings
- white rice
- thick coconut milk
- water
- salt
- lunu miris (chili onion sambol)
- banana
Equipment
- Pot
- Flat tray or banana leaf
- Knife
Instructions
- 1
Cook Rice
Wash rice and cook it in water as normal until fully cooked and all water is absorbed.
- 2
Add Coconut Milk
Pour the thick coconut milk over the cooked rice. Add salt. Stir gently to combine.
- 3
Simmer
Cook over low heat, stirring occasionally, until the coconut milk is fully absorbed and the rice becomes very thick and creamy, about 10-15 minutes.
- 4
Set
Pour the hot kiribath onto a flat tray or a banana leaf. Wet your hand or a spatula and press down firmly to create an even, flat layer about 2cm thick.
- 5
Cut & Serve
Allow to cool for a few minutes until it sets. Cut into diamond or square shapes. Serve with lunu miris and a piece of banana.
Cooking Tips
- Use the thickest coconut milk you can find for the richest, most authentic kiribath.
- Do not stir too aggressively when adding coconut milk or the rice will become mushy.
- The kiribath sets firmer as it cools, making it easier to cut into clean diamond shapes.
Variations
- Sweet Kiribath: Add a few tablespoons of jaggery or sugar for a sweet version.
- Kiri Sadam: In some parts of South India, a very similar version known as Kiri Sadam is made with the addition of a tempering of mustard seeds and curry leaves.
Chef's Notes & Storage
- Kiribath is traditionally made at the start of every Sinhala and Tamil New Year on April 14th.
- Storage: Store in the fridge for up to 2 days. Can be enjoyed cold or re-steamed.
Nutrition Estimate
320 calories · 5g protein · 58g carbs · 9g fat · 1g fiber per serving
