KIRIBATH (COCONUT MILK RICE)

Kiribath (Coconut Milk Rice) image

Provided by Prakash K. Sivanathan and Niranjala M. Ellawala

Yield Serves 4

Number Of Ingredients 5

500g (1lb 2oz / 2 1⁄3 cups) white rice (basmati or patna)
1 litre (about 35 fl oz/4 ¼ cups) water
2 tsp salt
400ml (14 fl oz / 1 2⁄3 cups) coconut milk
butter, for greasing

Steps:

Put the rice into a medium, lidded saucepan and cover with water. Swirl the rice around to wash it, drain and repeat at least twice until the water is clear. Then, add the 1 litre (about 35 fl oz/4 ¼ cups) of water and bring to the boil. Reduce the heat to medium, half-cover with the lid, and cook until all the water is absorbed, about 18-20 minutes.
Then, add the salt and coconut milk and stir into the rice. Cook uncovered over a low to medium heat until all the milk is absorbed, about 5-10 minutes depending on the rice you use. If the rice is not cooked, add extra boiling water and cook over a very low heat until soft. Take the rice off the heat and set aside for a couple of minutes to cool very slightly.
Transfer the moist rice to a platter, and then smooth and flatten it until it is about 5cm (2 inches) tall and the same shape as the platter. You can either use a spatula, or you can put your hand inside a sandwich bag and use that to shape the rice. Put a little buttter on the spatula or the sandwich bag for a smooth effect. Leave the rice to rest for 1-2 minutes, then cut it into diamond shapes or squares while slightly warm so that the pieces do not break. Serve with Pol Sambol, Katta Sambol, or Ambul Thial.