Back to 6 servings kiribath 2 cups raw white rice (jasmine or basmati), rinsed until the water runs clear; not parboiled 4 cups water, plus up to 1/2 cup more if the rice seems dry 1.5 cups thick coconut milk, fresh, powdered or one 400 ml can 1 teaspoon salt, adjust to taste at the end 1 pandan leaf, optional; tie in a knot lunu miris 1 red onion, peeled and chopped 1 tablespoon dried Maldive fish flakes, or 2-3 tablespoons dried shrimp 4 tablespoons dried red chili flakes 1 lime, juice of 1 salt, to taste
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1 Step 1: Rinse the rice in several changes of water until it runs clear. Put it in a large pot with the 4 cups water, the pandan leaf and the salt.2 Step 2: Bring to a boil over high heat, cover with a lid, then reduce to medium and cook for about 15 minutes until most of the water is absorbed. Lift the lid slightly if it threatens to boil over.3 Step 3: Reduce the heat to low and simmer for about 10 more minutes, stirring now and then, until the rice is fully soft and a pressed grain sticks to your fingers.4 Step 4: Loosen the rice with a wooden spoon, pour in the coconut milk and stir until every grain is coated. Simmer uncovered for about 5 minutes, stirring, until the mixture thickens to a soft, mushy paste; if it stays too loose, cook a few minutes longer.5 Step 5: Taste and adjust the salt. Remove the pandan leaf.6 Step 6: Spread the rice into a greased square tin or lined tray, about 1 inch thick, and smooth the top with the back of a spoon or a lightly oiled hand. Let it cool for 15 to 20 minutes, then refrigerate until firm enough to cut.7 Step 7: For the lunu miris, pulse the onion in a food processor until roughly chopped. Add the Maldive fish, chili flakes, lime juice and salt, and pulse just until combined. Adjust salt and lime to taste.8 Step 8: Cut the set kiribath into diamonds or squares, rubbing the knife with a little oil and wiping it between cuts for clean edges. Serve with the lunu miris.getsaucepan.com/r/c2061203-7d89-50dc-b087-4ca36a89fa6b
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