Salta al contenuto principale

Kiribath (Coconut Milk Rice)

This traditional Kiribath is a cornerstone of Sri Lankan cuisine, celebrated for its rich, creamy texture and delicate coconut aroma. Often served during festivals, birthdays, and New Year celebrations, this vegetarian dish symbolises luck and prosperity. The combination of starchy white rice and thick coconut milk creates a soft, fudge-like consistency that is as comforting as it is flavourful. It provides a beautifully mild base that balances the heat of spicy accompaniments, making it a versatile addition to any dining table.

While Kiribath is a staple for special occasions, it also makes an excellent weekend breakfast or brunch. The rice is typically pressed into a flat layer and cut into elegant diamond shapes, which are traditionally served alongside a fiery red onion sambol or a tangy fish curry. This homemade version is simple to master and uses store-cupboard essentials, offering a nourishing and dairy-free alternative to standard rice dishes.

Video consigliati

Continua a leggere sotto

Ingredients for Kiribath (Coconut Milk Rice)

  • 500g (450g 60g / 425g ) white rice (basmati or patna)

  • 1 litre (about 1050ml /1025ml ) water

  • 2 cucchiaini di sale

  • 400ml (425ml / 400ml ) coconut milk

  • butter, for greasing

Put the rice into a medium, lidded saucepan and cover with water. Swirl the rice around to wash it, drain and repeat at least twice until the water is clear. Then, add the 1 litre (about 1050ml /1025ml ) of water and bring to the boil. Reduce the heat to medium, half-cover with the lid, and cook until all the water is absorbed, about 18–20 minutes.

Then, add the salt and coconut milk and stir into the rice. Cook uncovered over a low to medium heat until all the milk is absorbed, about 5–10 minutes depending on the rice you use. If the rice is not cooked, add extra boiling water and cook over a very low heat until soft. Take the rice off the heat and set aside for a couple of minutes to cool very slightly.

Transfer the moist rice to a platter, and then smooth and flatten it until it is about 5cm (2 inches) tall and the same shape as the platter. You can either use a spatula, or you can put your hand inside a sandwich bag and use that to shape the rice. Put a little buttter on the spatula or the sandwich bag for a smooth effect. Leave the rice to rest for 1–2 minutes, then cut it into diamond shapes or squares while slightly warm so that the pieces do not break. Serve with Pol Sambol, Katta Sambol, or Ambul Thial.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.

Storia dell'articolo

Le informazioni su questa pagina sono revisionate da clinici qualificati.

  • 28 Gen 2026 | Pubblicato originariamente

    Autore:

    Redattori di ricette del Regno Unito

    Revisione paritaria di

    Redattori di ricette del Regno Unito
flu eligibility checker

Chiedi, condividi, connettiti.

Esplora le discussioni, fai domande e condividi esperienze su centinaia di argomenti di salute.

symptom checker

Non ti senti bene?

Valuta i tuoi sintomi online gratuitamente

Iscriviti alla newsletter di Patient

La tua dose settimanale di consigli sulla salute chiari e affidabili - scritti per aiutarti a sentirti informato, sicuro e in controllo.

Per favore, inserisci un indirizzo email valido

Abbonandoti accetti il nostro Informativa sulla Privacy. Puoi annullare l'iscrizione in qualsiasi momento. Non vendiamo mai i tuoi dati.