Kiribath
Rice cooked in coconut milk and cut into diamonds, Sri Lanka’s dish for special occasions: New Year, birthdays, the first day of each month. It’s served with lunu miris (onion and chilli sambal).
Ingredients
- 300 g short-grain rice
- 400 ml coconut milk
- 1 teaspoon salt
- Lunu miris: 1 red onion, 2 tablespoons of chilli flakes, lime juice, salt and a pinch of Maldive fish (optional)
How to make it at home
- Cook the rice in twice its volume of water until very soft and the water is almost absorbed.
- Add the coconut milk with the salt and cook over a low heat, stirring, until thick and creamy.
- Spread it 3 cm thick on a tray or plate and smooth it with a piece of banana leaf or a spatula.
- When it’s warm, cut it into diamonds.
- Pound the onion with the chilli, lime and salt for the lunu miris and serve it on the side.
The trick: It’s also eaten sweet, with palm treacle (kithul) or banana.