Milk Rice (Kiribath)
Creamy, firm coconut milk rice shaped on banana leaf, the center of every Sri Lankan celebration
No celebration in Sri Lanka begins without Kiribath. New Year, a new job, a wedding morning. It always starts here. The banana leaf is not optional.
Creamy, rich, and firm. The rice is cooked well past done — until the grains bond together — then shaped and cut into diamonds on a flame-seasoned banana leaf.
Ingredients
The Grain
- White or red raw rice (Milky / Sudu Kakulu)
The Liquid
- Thick coconut milk
The Tool
- A fresh banana leaf
Method
Wash
Wash the rice thoroughly and drain the excess water.
Measure the Coconut Milk
Place the rice in the rice cooker. Pour in coconut milk until it fully covers the rice, then add enough extra to reach 1.5 finger joints above the rice level.
Cook
Set the rice cooker. You are aiming for a soft, smushy texture — the grains should be overcooked and bonded together.
Season the Banana Leaf
While the rice cooks, hold a banana leaf over a low flame. Pass it back and forth until it turns a deeper green and looks glossy and wet. This makes it pliable and adds a subtle fragrance.
Shape
Transfer the hot rice onto a flat dish. Use the seasoned banana leaf to press down firmly, smoothing the top and squaring the edges until the surface is even.
Rest
Leave the rice to cool until it is firm enough to hold its shape cleanly.
Cut into Diamonds
Wrap the back of a knife with a strip of banana leaf to prevent sticking. Cut the rice into the traditional diamond shapes.
Lunu Miris, Seeini Sambol, or a spicy fish or chicken curry. Also beautiful with banana, sugar, and jaggery for a sweet serving.