Milk Rice (Kiribath) කිරිබත් (Simple and Easy)

🌾 Kiribath – The Heart of Every Sri Lankan Celebration



 

Kiribath, or milk rice, is more than just a dish — it’s a symbol of new beginnings and togetherness in Sri Lankan culture. Made by cooking rice in thick, creamy coconut milk, kiribath has a soft, rich texture and a subtle, comforting flavor that instantly feels like home.

Traditionally, it’s the first meal served on New Year’s Day and at other special moments — weddings, birthdays, or even when someone starts a new job. Once cooked, the rice is pressed flat, cut into diamond shapes, and served with spicy lunu miris (a chili and onion relish) or sweet jaggery.

Every bite of kiribath carries a sense of gratitude and celebration — a reminder that the simplest ingredients, when shared with love, can hold deep meaning and joy.

Ingredients

  • 2 cups of short-grain rice (Mainly White rice)

  • 2 cups thick coconut milk

  • 1 ½ cups water

  • ½ teaspoon salt (adjust to taste)

  • Optional: chili sambol (lunu miris) or jaggery for serving

    Cooking Kiribath in a Rice Cooker

  • Wash the rice thoroughly and place it in your rice cooker with water.

  • Cook the rice until soft (the rice cooker will usually switch to “keep warm” when done)(few minutes before add coconut milk ).

  • Open the lid, add coconut milk and salt, then gently stir. Close the lid and let it cook on for 10–15 minutes, stirring occasionally until creamy.

  • Pour the mixture into a greased tray, flatten it, and let it cool slightly.

  • Cut into diamonds or squares and serve warm with sambol or jaggery.

Using a rice cooker makes kiribath super easy and fuss-free — no need to watch the pot constantly, but you still get that rich, creamy texture that makes every bite comforting and celebratory.

Quick Method

  1. Wash and cook the rice with water until clear.  


     Add salt to taste.Add water and cook until it becomes cooked rice.


     

  2. Add the coconut milk & simmer on low heat, stirring frequently to avoid sticking.


     

  3. Once creamy, pour the mixture into a greased tray, flatten it, I use my spatula for flattening. and let it cool slightly.

     


  4. Cut into diamonds or squares and serve warm with sambol or jaggery.


     

Kiri bath isn’t just a dish — it’s a tradition, a memory, and a taste of Sri Lankan heritage in every bite.

 

 

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