Kiribath (Sri Lankan Coconut Milk Rice)

Ingredients

• •2 cups short-grain white rice
• •3 cups water
• •1 can (13.5 oz) coconut milk
• •1 tsp salt

Directions

1. 1Rinse the short-grain rice until the water runs mostly clear.
2. 2Combine rice and water in a saucepan, cover, and simmer 18–20 minutes until the water is absorbed.
3. 3Stir coconut milk and salt into the cooked rice and return it to low heat.
4. 4Cook uncovered for 8–10 minutes, stirring often, until the rice is thick and cohesive.
5. 5Spread the hot rice onto a lightly moistened tray and press it into an even 1-inch layer.
6. 6Cool for 10 minutes, then cut into diamonds or squares for serving.

💡 Use short-grain rice so the finished kiribath holds together cleanly when pressed and cut.

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