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Kiri Bath

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
42 mins
Servings: 16 Pieces
Course: Main Course
Cuisine: Sri Lankan

Ingredients

  • 450 grams (1 pound) raw long-grain white rice
  • 4 green cardamom pods bruised
  • 1.2 liters (42 fluid ounces) coconut milk
  • 1 teaspoon salt
  • 150 milliliters (5 fluid ounces) coconut cream
  • vegetable oil for greasing

Instructions

    Cup of Yum
  1. 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.
  2. Add the coconut cream, cover and reduce the heat to low, then cook without stirring for 12 minutes or until the rice is cooked.
  3. 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.
  4. 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.
  5. While the rice is still warm, cut into 6 centimeter (2 1/2 inch) diamonds and eat hot or cold.