Traditional Kiribath (Sri Lankan Milk Rice)

Tap an ingredient or step to check it off.

1. 1Step 1: Wash and rinse the rice thoroughly. Add the rice, pandan leaf, salt and water to a large pot.
2. 2Step 2: Turn the heat to high and bring the water to a boil. Cover the pot with a vented lid and reduce the heat to medium. Let the rice cook until all the water is absorbed, about 15 minutes. If the water starts boiling over, adjust the lid slightly to let the steam escape.
3. 3Step 3: Once the water is absorbed, reduce the heat to low and let the rice simmer for another 10 minutes. The rice should be fully cooked and soft—when you press a grain, it should stick to your fingers easily.
4. 4Step 4: Run a spoon through the cooked rice to loosen it up. Pour in the coconut milk and mix well, ensuring all the grains are fully coated and soaked in the milk. The rice should be soft and have a mushy consistency, forming a paste easily. If it seems too liquidy, let it simmer for another 5 minutes to thicken.
5. 5Step 5: Taste the rice and adjust the salt if needed, mixing well to ensure the flavor is balanced. Transfer the milk rice to plates, or for an authentic touch, use banana leaves. This recipe makes enough for about 2 dinner plates of Kiribath.
6. 6Step 6: Smooth the rice out evenly using the back of a spoon, readying it for cutting or serving. You can refrigerate the Kiribath for a few minutes to help it firm up, making it easier to cut. Use a long, sharp knife to slice the Kiribath into diamond shapes. For smooth cuts, rub a little oil on the knife and wipe it clean with a paper towel between cuts.