Kiribath (Sri Lankan Coconut Milk Rice)

Method

1. 1

   Rinse the rice, then simmer it with the pandan leaf in 400ml water until nearly tender and most of the water is absorbed, about 12 minutes.

2. 2

   Stir in the coconut milk and a pinch of salt; cook on low, stirring often, until thick and the rice is fully soft, 12–15 minutes.

   💡 Keep the heat low once the coconut milk is in — a hard boil can make it split and turn grainy.

3. 3

   Discard the pandan leaf. Spread the rice into a flat dish or tray in a layer about 3cm thick, pressing firmly and evenly with a wet spatula or banana leaf.

4. 4

   Let it cool and firm up until it holds a clean cut edge, about 15 minutes.

5. 5

   Cut into diamonds and serve with lunu miris or pol sambol.