Coconut milk rice | කිරි බත් | Kiribath | Sri Lankan milk rice | Made with coconut milk powder

Add rice to a bowl and fill with enough room temperature water to completely submerge. Using your hand, gently swirl the rice around to rinse. Pour off the starchy water as often as needed until the water runs nearly clear. Drain the rice in a fine-mesh strainer.

Add rice to a saucepan or pot and pour in water. Cover and cook over medium heat until the rice is fully cooked.

Whilst waiting for the rice to cook, dissolve coconut milk powder in hot water.

Dissolve salt in coconut milk mixture.

Once the rice is fully cooked, turn the heat to medium-low heat. Add coconut milk mixture to the cooked rice and mix well. Stir constantly.

Once the coconut milk is fully absorbed, the rice will become a little sticky and thicker.

Turn off the stove, pour it in a dish. Flatten it thick and smooth out the surface of the milk rice with the back of a flat spoon or a spatula.

Let it cool down completely.

Once it's set, cut it into a diamond shape or square pieces.

Equipment Needed

Dietary

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