Kiribath(milk rice).
A step-by-step recipe on how to make kiribath which is a Sri Lankan milk rice dish.
Your first experience with Sri Lankan food should begin with Kiribath(milk rice).
It’s an easy breakfast dish you can make with two main ingredients, so usher in the new year or celebrate a memorable occasion with this special milk rice dish.
To those of you who are not familiar with the term”Kiribath”, it’s a milk rice dish made up of rice and coconut milk.
Cooking this Sri Lankan milk rice recipe can be a real-time-saver when you need to sort out breakfast for a crowd.
The ingredients can be doubled or tripled as needed.
kiribath(milk rice)for breakfast.
Kiribath is a simple enough Breakfast that you can make at home.
Tradition and simplicity make it a symbolic dish for any type of celebratory occasion.
I’m sure you would have come across a variation of this same milk rice dish in other parts of Asia.
So here’s the Sri Lanka milk rice for you to try.
The best rice for Kiribath(milk rice).
Long-grain rice or medium-grain rice is not the best choice for making this dish.
If you have no option then please go ahead and use Basmati and other types of rice.
It’s not always easy to find Sri Lankan products when you are living outside of the country.
So Jasmin rice, and basmati rice, are good substitutes.
If you are going to use a different type of rice, just keep in mind, not to expect the consistency that short-grained rice we call”kekulu haal” gives.
type of rice to use when you are making milk rice.
The rice you use is important as it should be set firmly once the cooked milk rice is poured onto a plate.
Although the traditional shape of cutting the milk rice, is to slice them into diamonds.
You can also use any type of cake mould to create the shape you want the milk rice to be.
As you can see I used a small cake pan to make mine.
For this purpose, the rice has to be glutinous and sticky once it’s cooked.
The below image shows two types of rice.
The rice type on the top is the regular rice that I usually cook which is called”keeri samba” is also a substitute when you can’t find the rice type used in making milk rice(kiribath).
The bottom bowl shows you the rice that is used for kiribath(milk rice)which is a type of raw rice that softens and becomes mushy when cooked.
What to serve with kiribath(milk rice).
- A spicy Lunumiris and chicken curry pair well with this milk rice recipe.
- If you are serving kiribath with fish curry, try it with a canned tin salmon curry or my favourite Sri Lankan fish curry.
- If you find the milk rice to be dry, a bowl of thick coconut milk should also be added to the table.
- The kids can enjoy it with a sprinkle of sugar or shaved palm sugar(jaggery) as a topping over the milk rice.
Save the recipe to Pinterest.
Faq:about kiribath(milk rice)
- Can I make kiribath in a rice cooker?
- My straightforward answer would be yes but you run into the risk of burning the bottom of the rice as it cooks.
- You will also need to constantly open the lid of the rice cooker to check on the rice. So my best advice would be for you to stick with cooking kiribath over a stove-top.
- Can I make the milk rice ahead of time?
- yes, kiribath is a breakfast dish also served to celebrate special occasions.
- You can make it 3-4 hours ahead of time and leave it to set. there is no need to heat the milk rice as it can be served cold.
Utensils and appliances needed.
- A large pan to cook the kiribath.
- A tray to spread and shape the milk rice.
- A cake mould to shape the kiribath(optional).
More milk rice(kiribath)recipes.
Sri Lankan green gram kiribath.
More traditional Sri Lankan rice recipes
Sri Lankan chicken and rice congee
Sri Lankan beef and rice congee
Storing
Any leftovers can be refrigerated in any type of container. consume within 2-3 days.
Freezing
Avoid freezing milk rice.
Heating
Remove from refrigerator, let it reach room temperature, and consume you can also warm the milk rice by microwaving it for 20 seconds. it is not possible to heat milk rice over a stovetop.
Stop food waste by
Leftovers can be consumed within 2-3 days or shared among your neighbours.
Although the ingredients to make milk rice are easy to find, I have given the recipe the difficulty rating of “little care needed”.
Because you need to keep an eye on the rice as it cooks in water and then coconut milk.
It only takes a few minutes of distraction for the milk rice to burn or the bottom rice to turn slightly brown.
RECIPE DIFFICULTY- LITTLE CARE NEEDED
Please make sure to read the recipe instructions at least once to avoid mistakes.
The ingredients mentioned below use standard measuring cups and spoons.
The Ingredients to make milk rice.
2 cups of glutinous rice or jasmine rice( for two adults 1/2, a cup of rice or a little more would do depending on their serving size.
2 cups of water(depending on the type of rice you use, you might need to increase the amount of water by an extra cup of water)
1 cup of thick coconut milk
1/2 teaspoon or more salt to taste
2-inch pandan leaf(optional, I occasionally add 1 or 2 cardamoms as well but these ingredients are optional if you can find them, pandan leaf gives a subtle taste and aroma to the kiribath)
How to make milk rice(kiribath)
Rinse the rice thrice or until water runs clear.
Before rinsing the rice.
After thoroughly rinsing the rice.
How to cook the milk rice(kiribath).
Transfer rice to a large enough pan.
As the rice cooks, the quantity doubles so make sure the pan you use is adequate.
If you are cooking milk rice(kiribath)for the first time, remember this is one time where the quantity of water can be increased.
For the milk rice, you will be purposely be overcooking the rice, making it a little soft and mushy.
Pour in the water(2 cups but depending on the variety of rice you use, increase the amount of water.1/2 to 1 cup extra).
Add pandan leaf(2″-optional)if available.
Cook on medium heat, and the water will reduce gradually.
This is a dish that you need to hover over as the rice might burn so be there as it cooks.
Make sure to lower the heat as the last bit of water evaporates.
At this point, you’ll notice the rice is completely cooked through and soft and mushy.
Pour in the coconut milk and add sufficient salt to taste.
Once you add the salt, taste and check if the salt seasoning is adequate.
Pay close attention to the rice as you let the rice cook in the coconut milk.
Maintain low-medium heat to avoid the rice sticking to the pan.
Stir occasionally.
Stir in the coconut milk with the rice and leave it to cook on low heat for 10 minutes or until the rice has a soft creamy, porridge-like consistency.
Take the pan off the heat and leave it to cool for a few minutes(2-3 minutes).
Line a cake baking tin with cling film and pour the rice into the baking pan.
Then gently even out and flatten the rice to take the shape of the pan.
Smooth out the surface of the milk rice with the back of a flat spoon.
Once the dish is cool, turn it upside-down over a plate and let the moulded Kiribath slide gently to the plate.
If you don’t want the hassle of turning it into a dish, just use any of your Pyrex baking dishes.
Let the milk rice cool, most often it is served cold as the milk rice needs to be set.
Use a knife to slice it into squares or diamond shapes that guests can use a flat spoon to serve themselves.
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How to make Sri Lankan kiribath(milk rice).
How to make Kiribath, a traditional breakfast dish made with coconut milk and rice.
We serve this delicious, filling milk rice dish on special occasion, beginning of the year and month.
Ingredients
- Ingredients mentioned below use standard measuring cups and spoons.
- 2 cups of glutinous rice or jasmine rice( for two adults 1/2, a cup of rice or a little more would do depending on their serving size.
- 2 cups of water(depending on the type of rice you use, you might need to increase the amount of water by an extra cup of water)
- 1 cup of thick coconut milk
- 1/2 teaspoon or more salt to taste
- 2-inch pandan leaf(optional, I occasionally add 1 or 2 cardamom as well but these ingredients are optional if you can't find them. when added to the milk rice, pandan leaf gives a subtle taste and aroma to the kiribath)
Instructions
Rinse the rice thrice or until water runs clear.
HOW TO COOK THE MILK RICE(KIRIBATH)
Transfer rice to a large enough pan.
As the rice cooks, the quantity doubles so make sure the pan you use is adequate.
If you are cooking milk rice(kiribath)for the first time, remember this is one time where the quantity of water can be increased.
For the milk rice, you will be purposely be overcooking the rice, making it a little soft and mushy.
Pour in the water(2 cups but depending on the variety of rice you use, increase the amount of water.1/2 to 1 cup extra).
Add pandan leaf(2″-optional)if available.
Cook on medium heat, the water will reduce gradually, this is a dish that you need to hover over as the rice might burn so be there as it cooks.
Make sure to lower the heat as the last bit of water evaporates.
At this point, you’ll notice the rice is completely cooked through and soft and mushy.
Pour in the coconut milk and add sufficient salt to taste.
Once you add the salt, taste and check if the salt seasoning is adequate.
Pay close attention to the rice as you let the rice cook in the coconut milk.
Maintain low-medium heat to avoid the rice sticking to the pan.
Stir occasionally.
Stir in the coconut milk with the rice and leave it to cook on low heat for 10 minutes or until the rice has a soft creamy, porridge-like consistency.
Take the pan off the heat and leave it to cool for a few minutes(2-3 minutes).
Line a cake baking tin with cling film and pour in the rice to the baking pan, then gently even out and flatten the rice to take the shape of the pan.
Smooth out the surface of the milk rice with the back of a flat spoon.
Once the dish is cool, turn it upside-down over a plate and let the molded Kiribath slide gently to the plate.
If you don’t want the hassle of turning it onto a dish, just use any of your Pyrex baking dishes.
Let the milk rice cool, most often it is served cold as the kiribath needs to set.
Use a knife to slice it into squares or diamond shapes that guests can use a flat spoon to serve themselves.
.
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Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 198Total Fat: 10gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 225mgCarbohydrates: 25gFiber: 1gSugar: 0gProtein: 3g
Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.
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Grateful
Saturday 1st of January 2022
Thank you for writing this recipe, appreciate all the details and happy new year! Making it today for the holiday. In the US and googled glutinous rice and sushi is what came up during the search, hopefully that works, only one way to find out.
jehan
Sunday 2nd of January 2022
Hi grateful, You are most welcome and a happy new year to you as well. Hope the kiribath came out well. just to let you know if I haven't mentioned it in the recipe post. you can use any white type of medium grain rice to make kiribath. please do let me know how the results. regards J
Suja
Tuesday 2nd of February 2021
Very clear & easy instructions. Thank you
jehan
Tuesday 2nd of February 2021
Hi Suja, glad you are finding the instructions easy to follow. my work is done and you are most welcome.
Sean Fernando
Sunday 18th of October 2020
Nice dish, but geeeees!... when cooking instructions could be given straight forward, whoever wrote this goes on & on & on forever. Way too much explaining ♂️
jehan
Monday 19th of October 2020
Hi Sean Fernando, Thank you for contacting me and for your input regarding the recipe.
Yes, I do a lot of explaining so that readers to my blog can get the recipe right the first time they make it. I strive to do this with all my recipes and that means even a straightforward recipe gets extra details.
I've been doing this for a long time and my readers include the following, 1/people who would love to learn how to cook Sri Lankan food and other curries. 2/Young students who've left Sri Lanka never had to cook on their own but suddenly have the urge to eat Kiribath but have no idea how to make it. 3/newly married ladies and gents. wives and husbands who want to cook Sri Lankan food for their Sri Lankan partner. 4/daughters and sons who want to impress or surprise their parents and learn how to make Sri Lankan food despite living overseas all their lives.
These are my readers who I care very much about. Sorry that you feel that my explanation of the recipes is too long. It's because I care. Stay safe and hope you have a good day. Regards, J
Neil Horadagoda
Tuesday 14th of April 2020
Looks easy. Will try at home tonight.