Kiribath | Milk Rice | කිරිබත්

Rinse the basmati rice thoroughly.

Cook the rice fully in water.

Add salted coconut milk to the rice and stir continuously over low to medium flame until absorbed.

Once it reaches a thick pasty consistency, pour the kiribath into a banana leaf and flatten it using another banana leaf.

Optionally, use a tray or dish instead of banana leaves.

Wrap cling wrap around your knife for cleaner cuts.

Cut the kiribath into diamond or square shapes.

Equipment Needed

Dietary

Allergens