Kiribath — Coconut Milk Rice

Rinse 500 g of white short-grain rice in several changes of water until the water runs almost clear.

Transfer the rice to a heavy-bottomed pot, pour in 1000 ml of water and add 2 tsp of salt. Bring to a boil over medium heat, then reduce the heat, cover with a lid and cook for 18–20 minutes, until the water is fully absorbed.

Pour in 400 ml of thick coconut milk, stir, and simmer over low heat for another 8–10 minutes, until the rice is very soft and the liquid has turned into a thick, sticky mass with no runny liquid left.

Transfer the hot kiribath onto a flat plate or tray and, using a wet spatula, spread it into a layer about 1.5–2 cm thick. Dip the spatula in a little water to keep it from sticking.

Let the rice cool and firm up for 10–15 minutes, then cut it into diamonds or squares using a wet knife.

Serve the kiribath warm or at room temperature; it is traditionally eaten by hand, piece by piece, often with spicy lunu miris or a sweet accompaniment, though these are not part of the basic recipe.