Kiribath (Sri Lankan milk rice)

The first breakfast we had in Sri Lanka was Kiribath. It had the divine fragrance that only coconut milk can impart and tasted awesome. I wanted to prepare it at home, but the cooking process was long. I love cooking, but find ways to do it fast and easy. Today morning the idea clicked and I made it. Here it is for you to try and sample this great dish. It can be served with red chilli sambal or any gravy you like.

You need to use sticky rice. In Sri Lanka they have special rice for making kiribath. I thought the Indrayani rice that is available in Belgaum should be alright, and I was right!

We had for today’s lunch kiribath with bread fruit thoran, red chilli sambal and boondi raita.

Ingredients:

- 1 cup Indrayani rice, soak for ten minutes

- 1 ½ cups water

- 1 ½ cups coconut milk

- Salt to taste

Instructions:

- Pressure cook the soaked rice with water and salt for 2 minutes.

- Allow the pressure cooker to cool. Open it, add the coconut milk and pressure cook for three minutes.

- Cool and open the pressure cooker, take out the rice, put it in a try and pat down.

- When it is slightly cold, cut into pieces and serve.