kiribath, often known as sri lankan rice pudding, is the sri lankan nationwide dish that we make for each celebration in sri lanka. and a basic breakfast that everybody loves. it consists of solely two primary elements: coconut milk and rice.
Should you ask me what are the preferred elements that Sri Lankans use to cook dinner daily, it’s none aside from coconut and rice. The biggest crop grown in Sri Lanka is rice. so it is no shock that we now have rice for all three meals. Being a tropical island, coconuts are extensively accessible in Sri Lanka. coconut milk is one thing we use to cook dinner daily. You’ll not discover a Sri Lankan meal that doesn’t use coconuts in any type.
Kiribath (Sri Lankan rice pudding) is a dish that I liked a lot as a baby and even now as an grownup. it’s a custom in my home and in lots of sri lankan households to cook dinner a kiribath for each celebratory occasion. my mother cooks kiribath for all of our birthdays, sri lankan sinhala and tamil new yr (which is in april), and for anniversaries, particular celebrations. we did not have a cake for all of our birthdays, however my mother makes certain to make kiribath for all of our birthday breakfasts. a practice my mother saved for years, and even now after I’m away from house. a practice that I wish to maintain for myself too.
The Kiribath recipe could be very, quite simple. if you know the way to make rice, then this recipe is only one step away from doing it. however there are some suggestions I have to point out that may positively enable you get the correct recipe.
number of rice (vital)
The kind of rice you utilize performs an enormous position right here. you’ll want to use rice that absorbs liquid and turns into mushy. historically what we use is freshly harvested “kakulu rice”. a spread that could be very in style in sri lanka particularly for making kiribath. Should you reside outdoors of Sri Lanka, basmati, jasmine rice, or some other long-grain rice that turns into sticky and mushy when cooked works finest for this recipe. What you must keep away from are styles of rice that do not get mushy and maintain the grains separate if you cook dinner, like parboiled rice.
different suggestions
- In case your kiribath turns into liquid and you discover it tough to form and reduce into items, then you’ll want to cook dinner it just a little longer till the liquid evaporates. you should definitely stir it nicely so the steam can escape shortly.
- historically we use a banana leaf to position the kiribath on. if you cannot discover a banana leaf, you should utilize any form of warmth resistant metal/glass/plastic tray and even a big plate for that.
- form your kiribath whereas it’s nonetheless sizzling. it hardens when it cools. so do not go away it within the cooking container. take it out and form it right into a sq. or spherical or some other form of your selection earlier than it cools down.
- To form the kiribath, use one other piece of banana leaf. if you do not have a banana leaf, parchment paper, baking paper, a plastic spatula works nice too. in case your kiribath sticks to paper, apply a skinny layer of oil to the paper you might be utilizing.
- When slicing your formed kiribath, you should definitely wrap the knife you might be utilizing with plastic wrap and apply just a little coconut milk, milk, or water. in order that kiribath doesn’t follow the knife. you’re going to get a clear reduce.
serving suggestions:
This recipe is sufficient to serve 4 folks. serve with sri lankan rooster curry or fish curry and lunu miris (chili onion sambal) or katta sambal (maldivian chili fish sambal) or sambal seeni (spicy caramelized onion with chili)
