Dish

Kiribath

Milk rice

Kiribath is made by cooking rice in coconut milk until it is thick and creamy. The rice is then spread out on a plate or banana leaf and allowed to cool and set. Once it has set, it is cut into squares or diamonds and served. Kiribath can be served plain or with a variety of toppings, such as coconut sambol, spicy chutney, or sweetened condensed milk. It is a versatile dish that can be served as a sweet or savory dish depending on the toppings.

Asian cuisine› South Asian cuisine› Sri Lankan cuisine

Rice Dish

Origins and history

Kiribath is a traditional dish from Sri Lanka that is often served for special occasions, such as weddings or religious festivals. It is believed to have originated with the ancient kings of Sri Lanka, who would offer it to the gods as a symbol of prosperity and abundance.

Dietary considerations

Kiribath is a gluten-free dish that is also suitable for vegetarians and vegans.

Variations

There are many variations of kiribath, with some recipes calling for the addition of jaggery, a type of unrefined sugar, or spices such as cardamom or cinnamon. Some recipes also call for the use of different types of rice, such as red or black rice.

Presentation and garnishing

Kiribath is traditionally served on a banana leaf or a plate, with the toppings arranged on top. It can be garnished with fresh herbs or chopped nuts for added texture and flavor.

Tips & Tricks

To make kiribath extra creamy and flavorful, you can use a combination of coconut milk and coconut cream. You can also add a pinch of salt to the rice while it is cooking to enhance the flavor.

Side-dishes

Kiribath is often served with a variety of side dishes, such as spicy curries, sambols, or pickles. It can also be served with fresh fruit or yogurt for a lighter breakfast option.