COCONUT MILK RICE FROM SRI LANKA traditional KIRIBATH for prosperity, luck and happiness

Rinse rice under cold water until the water runs clear.

Combine rice, water, and salt in a pot.

Bring to a boil over medium heat, then reduce to low.

Cover and simmer for 15-20 minutes until rice is tender.

In a separate saucepan, heat coconut milk with pandan leaves, cinnamon, and cardamom until fragrant.

Remove pandan leaves and spices from the coconut milk.

Add the coconut milk to the cooked rice and stir to combine.

Cook on low heat for an additional 5-10 minutes, stirring occasionally.

Remove from heat and let it sit for 5 minutes to firm up.

Transfer to a serving dish and shape as desired.

Serve warm, optionally with sugar or jaggery.

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