Coconut rice

Coconut rice

Kiribath

By
From
S is for Sri Lankan
Serves
2
Photographer
Kim Lightbody

Ingredients

Quantity Ingredient
200g white short-grain rice, well rinsed
400ml coconut milk
1 teaspoon salt

Method

  1. Place the rice in a saucepan with 360ml water and bring to the boil. Stir, then cover and simmer on a low heat for 15 minutes without removing the lid.
  2. Add the coconut milk and salt, stir well, then cook for a further 15–20 minutes, covered, on a very low heat until the coconut milk is absorbed.
  3. Turn the rice out onto a dinner plate and flatten into a cake. Leave to cool slightly, then cut into slices or diamonds to serve.
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