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How to make Sri Lankan kiribath(milk rice).

How to make Sri Lankan kiribath(milk rice).

Your first experience in Sri Lankan food should begin with Kiribath(milk rice).

It’s an easy breakfast dish you can make with two main ingredients so usher in the new year or celebrate a memorable occasion with this special milk rice dish.

To those of you who are not familiar with the term”Kiribath”, it’s a milk rice dish made up of rice and coconut milk.

Cooking Sri Lankan milk rice can be a real time-saver when you need to sort out breakfast for a crowd.

In fact, the ingredients can be doubled or tripled as needed.

Milk rice(kiribath) for breakfast.

Kiribath is a simple enough Breakfast that you can make at home, tradition and simplicity makes it a symbolical dish for any type of celebratory occasion.

I’m sure you would have come across a variation of this same milk rice dish in other parts of Asia. 

So here’s the Sri Lanka milk rice for you to try.

Your first experience in Sri Lankan food should begin with Kiribath(milk rice). It's an easy breakfast dish you can make with two main ingredients, usher in the new year or celebrate a memorable occasion with this special dish. #kiribath #sriLankan #milkrice #rice #breakfast.

The best rice for Kiribath(milk rice).

Long grain rice or medium-grain rice is not the best choice for making this dish.

If you have no option then please go ahead and use Basmati and other types of rice.

It’s not always easy to find Sri Lankan products when you are living outside of the country.

So Jasmin rice, basmati rice, are good substitutes to make milk rice.

If you are going to use a different type of rice, just keep in mind, not to expect the consistency that short-grained rice we call”kekulu haal” gives.

Why the type of rice is important when make milk rice.

The rice you use is important as it should set firmly once it’s been cooked.

Although the traditional shape of cutting the kiribath, is to slice them into diamonds.

You can also use any type of cake mold to create the shape you want the milk rice to be.

As you can see I used a small cake pan to make mine.

For this purpose, the rice has to be glutinous and sticky once it’s cooked.

The below image shows two types of rice.

The rice type on the top is the regular rice type that I usually cook which is called”keeri samba” which is also a substitute when you can’t find the rice type used in making milk rice(kiribath).

The bottom bowl shows you the rice that is used for kiribath(milk rice)which is a type of raw rice the softens and becomes mushy when cooked.

type of rice to make milk rice(kiribath).

What to serve with kiribath(milk rice).

A spicy Lunumiris and a chicken curry are the side dishes that go well.

If you are serving kiribath with fish curry, try it with a canned tin salmon curry or my favorite Sri Lankan fish curry.

if you find the milk rice to be dry, a bowl of thick coconut milk should also be added to the table.

The kids can enjoy it with a sprinkle of sugar or shaved palm sugar(jaggery) as a topping over the milk rice.

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Your first experience in Sri Lankan food should begin with Kiribath(milk rice). It's an easy breakfast dish you can make with two main ingredients, usher in the new year or celebrate a memorable occasion with this special dish. #kiribath #sriLankan #milkrice #rice #breakfast.

Utensils and appliances needed.

  • A large pan to cook the kiribath.
  • A tray to spread and shape the milk rice.
  • A cake mould to shape the kiribath(optional).

Can I make kiribath in a rice cooker?

My straight forward answer would be yes but you run into the risk of burning the bottom of the rice as it cooks.

you will also need to constantly open the lid of the rice cooker to check on the rice.

So my best advice would be for you to stick with cooking kiribath over a stove-top.

More milk rice(kiribath)  recipes.

Sri Lankan green gram kiribath.

Storing– any leftovers can be refrigerated in any type of container. consume within 2-3 days.

Freezing-  avoid freezing milk rice.

Heating- remove from refrigerator, let it reach room temperature and consume you can also warm the milk rice by microwaving it for 20 seconds. it is not possible to heat milk rice over a stovetop.

Stop food waste by-  leftovers can be consumed within 2-3 days or share among your neighbors.

RECIPE DIFFICULTY -EASY

Although the ingredients to make milk rice are easy to find, I have given the recipe the difficulty rating as”little care needed”.

Because you need to keep an eye on the rice as it cooks in water and then coconut milk.

It only takes a few minutes distraction for the milk rice to burn or the bottom rice to turn slightly brown. 

How to make milk rice

Please make sure to read the recipe instructions at least once to avoid mistakes.

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

2 cups of glutinous rice or jasmine rice( for two adults 1/2, a cup of rice or a little more would do depending on their serving size.

2 cups of water(depending on the type of rice you use, you might need to increase the amount of water by an extra cup of water)

1 cup of thick coconut milk

1/2 teaspoon or more salt to taste

2-inch pandan leaf(optional, I occasionally add 1 or 2 cardamom as well but these ingredients are optional)

Method.

Rinse the rice thrice or until water runs clear.

Before rinsing the rice.

uwashed rice for milk rice.

After thoroughly rinsing the rice.

washed rice for kiribath.

How to cook the milk rice(kiribath).

Transfer rice to a large enough pan.

As the rice cooks, the quantity doubles so make sure the pan you use is adequate.

If you are cooking milk rice(kiribath)for the first time, remember this is one time where the quantity of water can be increased. 

For the milk rice, you will be purposely be overcooking the rice, making it a little soft and mushy.

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).

Add pandan leaf(2″-optional)if available.

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.

Make sure to lower the heat as the last bit of water evaporates.

At this point, you’ll notice the rice is completely cooked through and soft and mushy.

milk rice cooked in water until mushy.

Pour in the coconut milk and add sufficient salt to taste. 

Once you add the salt, taste and check if the salt seasoning is adequate.

Pay close attention to the rice as you let the rice cook in the coconut milk.

Maintain low-medium heat to avoid the gradually turning sticky rice to the pan, by stirring occasionally.

cooking the rice with coconut milk.

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.

Take the pan off the heat and leave it to cool for a few minutes(2-3 minutes).

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.

Smooth out the surface of the milk rice with the back of a flat spoon.

flattening the milk rice in a dish.

Once the dish is cool, turn it upside-down over a plate and let the molded Kiribath slide gently to the plate.

If you don’t want the hassle of turning it onto a dish, just use any of your Pyrex baking dishes. 

making the kiribath in a pyrex dish.

Let the milk rice cool, most often it is served cold as the kiribath needs to set.

Use a knife to slice it into squares or diamond shapes that guests can use a flat spoon to serve themselves.

cutting the kiribath to serve.

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Your first experience in Sri Lankan food should begin with Kiribath(milk rice). It's an easy breakfast dish you can make with two main ingredients, usher in the new year or celebrate a memorable occasion with this special dish. #kiribath #sriLankan #milkrice #rice #breakfast.

How to make Sri Lankan kiribath(milk rice).

Yield: 5
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

How to make Kiribath, a traditional breakfast dish made with coconut milk and rice.

We serve this delicious, filling milk rice dish on special occasion, beginning of the year and month.

Ingredients

  • Ingredients mentioned below use standard measuring cups and spoons.
  • 2 cups of glutinous rice or jasmine rice( for two adults 1/2, a cup of rice or a little more would do depending on their serving size.
  • 2 cups of water(depending on the type of rice you use, you might need to increase the amount of water by an extra cup of water)
  • 1 cup of thick coconut milk
  • 1/2 teaspoon or more salt to taste
  • 2-inch pandan leaf(optional, I occasionally add 1 or 2 cardamom as well but these ingredients are optional)

Instructions

Rinse the rice thrice or until water runs clear.

HOW TO COOK THE

MILK RICE(KIRIBATH)

Transfer rice to a large enough pan.

 

As the rice cooks, the quantity doubles so make sure the pan you use is adequate.

 

If you are cooking milk rice(kiribath)for the first time, remember this is one time where the quantity of water can be increased. 

For the milk rice, you will be purposely be overcooking the rice, making it a little soft and mushy.

 

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).

Add pandan leaf(2″-optional)if available.

 

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.

 

Make sure to lower the heat as the last bit of water evaporates.

At this point, you’ll notice the rice is completely cooked through and soft and mushy.

Pour in the coconut milk and add sufficient salt to taste. 

 

Once you add the salt, taste and check if the salt seasoning is adequate.

 

Pay close attention to the rice as you let the rice cook in the coconut milk.

Maintain low-medium heat to avoid the gradually turning sticky rice to the pan, by stirring occasionally.

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.

Take the pan off the heat and leave it to cool for a few minutes(2-3 minutes).

 

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.

 

Smooth out the surface of the milk rice with the back of a flat spoon.

Once the dish is cool, turn it upside-down over a plate and let the molded Kiribath slide gently to the plate.

 

If you don’t want the hassle of turning it onto a dish, just use any of your Pyrex baking dishes. 

Let the milk rice cool, most often it is served cold as the kiribath needs to set.

Use a knife to slice it into squares or diamond shapes that guests can use a flat spoon to serve themselves.

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Lunumiris, a spicy condiment made up of dried red chillies, Onions and Maldive fish. It's a must have to enjoy a good home cooked Sri Lankan Breakfast-islandsmile.org
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