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Kiri Bath
Sri Lanka
Eaten on the first day of the Sinhala and Tamil New Year, at weddings and on any auspicious occasion.
Milk rice — short-grain rice cooked in coconut milk until thick and creamy, cut into diamond shapes and eaten with jaggery or sambol. The food of auspicious occasions.
Prep
10 mins
Cook
30 mins
Difficulty
Easy
Calories
400 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
300gshort-grain rice
400mlcoconut milk
400mlwater
1 tspsalt
jaggery or seeni sambolto serve
Method
1
Wash rice. Cook in water until almost done, about 20 minutes.
2
Add coconut milk and salt. Cook stirring until very thick and creamy.
3
Spread in a flat dish. Cool to room temperature. Cut into diamond shapes.
4
Serve with jaggery or sambol.
Chef's Tip
Spread the kiri bath while hot — it firms as it cools into sliceable shapes.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.