RECIPE: Kiribath Sri Lankan Coconut Milk Rice

Ingredients:

1. 2 cups short or medium grain white rice

2. 3-4 cups water (or enough to cook the rice until very soft)

3. 1 can (13.5 ounces) unsweetened coconut milk

4. 1/2 teaspoon salt (to taste)

Directions

1. Rinse the rice and place in a heavy saucepan with water. Cook over medium heat until the rice is very soft and most of the water has been absorbed.

2. Add the coconut milk and salt. Reduce the heat to low and continue cooking, stirring occasionally, until the mixture becomes thick, creamy, and sticky.

3. Spread the warm rice onto a platter or shallow dish, pressing it into an even layer (about 1 inch thick).

4. Allow it to cool and firm slightly.

5. Cut into diamond shapes.

6. Serve warm or at room temperature. Kiribath can be enjoyed on its own or with traditional accompaniments such as lunu miris (spicy onion relish) or a sweet side.