Kiri Bath
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Prep Time
20 mins
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Cook Time
22 mins
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Total Time
42 mins
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Servings
16 Pieces
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Course
Main Course
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Cuisine
Sri Lankan
Kiri Bath
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A recipe for Kiri Bath (Milk Rice) from the cookbook, Serendip: My Sri Lankan Kitchen. Rice is simmered in coconut milk until tender and thickened, then cut into diamonds.
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Ingredients
- 450 grams white rice raw, long-grain; 1 pound
- 4 green cardamom pods bruised
- 1.2 liters coconut milk 42 fluid ounces
- 1 teaspoon salt
- 150 milliliters coconut cream 5 fluid ounces
- vegetable oil for greasing
Instructions
- Wash and drain the rice, then put it in a heavy-based saucepan with the cardamom pods, coconut milk, and 1 teaspoon of salt and cook, uncovered, stirring occasionally over high heat for 10 minutes or until the liquid has evaporated to the level of the rice.
- Add the coconut cream, cover and reduce the heat to low, then cook without stirring for 12 minutes or until the rice is cooked.
- Using a wooden spoon, combine the hot rice well, then pour onto a 30 centimeter (12 inch) tray or platter so that the rice is at least 5 centimeters (2 inches) deep.
- Roll up a tea towel (dish towel), wrap it tightly in plastic wrap to resemble a rolling pin, then lightly grease it with vegetable oil and use to pat the hot rice mixture down until the top is even and smooth.
- While the rice is still warm, cut into 6 centimeter (2 1/2 inch) diamonds and eat hot or cold.
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