Sri Lankan Kiribath (Milk Rice)

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1. 1Step 1: Rinse the rice thrice or until water runs clear.
2. 2Step 2: Transfer rice to a large enough pan.
3. 3Step 3: As the rice cooks, the quantity doubles so make sure the pan you use is adequate.
4. 4Step 4: If you are cooking milk rice (kiribath) for the first time, remember this is one time where the quantity of water can be increased.
5. 5Step 5: For the milk rice, you will be purposely overcooking the rice, making it a little soft and mushy.
6. 6Step 6: Pour in the water (2 cups but depending on the variety of rice you use, increase the amount of water. 1/2 to 1 cup extra).
7. 7Step 7: Add pandan leaf (2-inch, optional) if available.
8. 8Step 8: Cook on medium heat, the water will reduce gradually, this is a dish that you need to hover over as the rice might burn so be there as it cooks.
9. 9Step 9: Make sure to lower the heat as the last bit of water evaporates.
10. 10Step 10: At this point, you'll notice the rice is completely cooked through and soft and mushy.
11. 11Step 11: Pour in the coconut milk and add sufficient salt to taste.
12. 12Step 12: Once you add the salt, taste and check if the salt seasoning is adequate.
13. 13Step 13: Pay close attention to the rice as you let the rice cook in the coconut milk.
14. 14Step 14: Maintain low-medium heat to avoid the rice sticking to the pan.
15. 15Step 15: Stir occasionally.
16. 16Step 16: Stir in the coconut milk with the rice and leave it to cook on low heat for 10 minutes or until the rice has a soft creamy, porridge-like consistency.
17. 17Step 17: Take the pan off the heat and leave it to cool for a few minutes (2-3 minutes).
18. 18Step 18: Line a cake baking tin with cling film and pour in the rice to the baking pan, then gently even out and flatten the rice to take the shape of the pan.
19. 19Step 19: Smooth out the surface of the milk rice with the back of a flat spoon.
20. 20Step 20: Once the dish is cool, turn it upside-down over a plate and let the molded Kiribath slide gently to the plate.
21. 21Step 21: If you don't want the hassle of turning it onto a dish, just use any of your Pyrex baking dishes.
22. 22Step 22: Let the milk rice cool, most often it is served cold as the kiribath needs to set.
23. 23Step 23: Use a knife to slice it into squares or diamond shapes that guests can use a flat spoon to serve themselves.