🇱🇰 Sri LankaCatalog recipe
Coconut milk rice cooked thick and glossy, pressed flat, then cut into diamonds — the first food eaten on Sinhala and Tamil New Year morning.
For 4 servings.
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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.
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.
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.
Let it cool and firm up until it holds a clean cut edge, about 15 minutes.
Cut into diamonds and serve with lunu miris or pol sambol.
Kiribath means 'milk rice' and opens nearly every Sri Lankan milestone: New Year, a new job, an exam morning. It is cut into diamond-shaped pieces and traditionally eaten with lunu miris or a smear of jaggery, the first food of the day when the timing matters most.
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