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Sri Lankan green gram milk rice(mung kiribath).

Sri Lankan green gram kiribath.

Another version of the popular Sri Lankan milk rice dish.

Adding mung beans to the kiribath add another level of texture to the traditional dish.

 

If you’ve tried the traditional Sri Lankan milk rice which is a combination of raw rice and coconut milk then it’s time to move onto another version of the kiribath dish.

 

For this Kiribath recipe, we are including green mung beans to add a different texture to the milk rice.

Your menu for the green gram kiribath.

With a simple mix of onions into a sambol or lunumiris and a canned fish curry or a chicken curry.

Your basic traditional Sri Lankan breakfast is complete to enjoy with the family.

Sri Lankan green gram kiribath, another version of the popular Sri Lankan milk rice dish. mung bean in the milk rice brings a different texture to the dish

 

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Sri Lankan green gram kiribath, another version of the popular Sri Lankan milk rice dish. mung bean in the milk rice brings a different texture to the dish

 

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Sri Lankan green gram kiribath, another version of the popular Sri Lankan milk rice dish. mung bean in the milk rice brings a different texture to the dish

Utensils and appliances needed.

A Pan to soak the mung beans.
A large, deep pan to cook the kiribath.
Cling film.
A cake or pie pan if you want to mold the kiribath to a firm shape or a pyrex dish to hold the kiribath. you can also use a banana leaf.

 

Workflow to make Sri Lankan green gram milk rice.

Soak the mung beans overnight or 12 hours.
Boil the green gram.

Cook the milk rice and add the mung beans to the rice.

Transfer the cooked green gram rice to a pie or cake pan, smooth it out.

Let it cool and then gently transfer the kiribath to a flat plate.

 

Sri Lankan

green gram

milk rice

(mung kiribath).

 

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

2 cups of raw white rice(glutinous or Jasmine rice)
1 cup of soaked green gram(mung beans)
2 cups of water
1 and 1/4 cup of thick coconut milk(use 1/4 cup only if you find the kiribath isn’t thick or milky enough).
Salt to season the milk rice.

Method
If you are using a cake, pie tin have it ready with the bottom covered with cling film. make sure the edges of the cling film are sticking out beyond the pan.

Rinse the green gram(mung bean) and completely submerge the mung bean with water, soak overnight or 12 hours.

At the time of cooking wash the raw rice and set aside.

Drain the soaked mung bean, submerge it with water again(2-3 cups)and boil the mung beans for 25 minutes or until they are semi-soft. cook over medium heat.

Once the beans are partially boiled, drain the water to a cup, don’t throw away this water, you can consume this water, let it cool and drink.

Set aside the boiled green gram.

How to Cook the milk rice with green gram.

Add the rice to a Large pan and pour in the water, season with salt and cook over medium heat.

Cook the rice until water is reduced and the rice has turned soft.

Add the green gram to the rice, pour in the thick coconut milk, season with salt if necessary and continue to cook until the rice, green mungbean, coconut milk combined together gives you a thick milky porridge.

Transfer the rice-mung bean kiribath to the pan or pyrex dish, banana leaf and spread the mixture, pressing down gently and firmly.

Leave it to cool for 20 minutes then slice them with a knife.

Serve with your favourite curries and a spicy sambol.

Made this recipe?

Please don’t forget to rate the recipe on the recipe card so other readers find it helpful and show me your recipe by tagging me #islandsmile178 on Instagram.

Sri Lankan green gram kiribath, another version of the popular Sri Lankan milk rice dish. Adding mung beans to the kiribath add another level of texture to the traditional dish.

Sri Lankan green gram milk rice(mung kiribath).

Yield: 5
Prep Time: 15 minutes
Cook Time: 45 minutes
Additional Time: 12 hours
Total Time: 13 hours

SRI LANKAN GREEN GRAM KIRIBATH.
ANOTHER VERSION OF THE POPULAR SRI LANKAN MILK RICE DISH.
ADDING MUNG BEANS TO THE KIRIBATH ADD ANOTHER LEVEL OF TEXTURE TO THE TRADITIONAL DISH.

Ingredients

  • Ingredients mentioned below use standard measuring cups and spoons.
  • 2 cups of raw white rice(glutinous or Jasmine rice)
  • 1 cup of soaked green gram(mung beans)
  • 2 cups of water
  • 1 and 1/4 cup of thick coconut milk(use 1/4 cup only if you find the kiribath isn’t thick or milky enough).
  • Salt to season the milk rice.

Instructions

  1. If you are using a cake, pie tin have it ready with the bottom covered with cling film. make sure the edges of the cling film are sticking out beyond the pan.
  2. Rinse the green gram(mung bean) and completely submerge the mung bean with water, soak overnight or 12 hours.
  3. At the time of cooking wash the raw rice and set aside.
  4. Drain the soaked mung bean, submerge it with water again(2-3 cups)and boil the mung beans for 25 minutes or until they are semi-soft. cook over medium heat.
  5. Once the beans are partially boiled, drain the water to a cup, don’t throw away this water, you can consume this water, let it cool and drink.
  6. Set aside the boiled green gram.

How to Cook the milk rice with green gram.

  1. Add the rice to a Large pan and pour in the water, season with salt and cook over medium heat.
  2. Cook the rice until water is reduced and the rice has turned soft.
  3. Add the green gram to the rice, pour in the thick coconut milk, season with salt if necessary and continue to cook until the rice, green mungbean, coconut milk combined together gives you a thick milky porridge.
  4. Transfer the rice-mung bean kiribath to the pan or pyrex dish, banana leaf and spread the mixture, pressing down gently and firmly.
  5. Leave it to cool for 20 minutes then slice them with a knife.
  6. Serve with your favourite curries and a spicy sambol.

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