Home Made Milk Rice Srilanka Food

HOME MADE MILK RICE- SRILANKA

Steps:

• Wash the rice, put in a medium saucepan and add water.
• Bring to the boil in medium heat, cover the saucepan, cooking until the rice is soft, 15-20 minutes.
• Add coconut milk and salt, stir well, and reduce heat to low, continue cooking in low heat for another 10 minutes, until the milk has been absorbed.
• coconut milk is absorbed, and the rice is very soft and creamy. By now rice milk is ready.
• Transfer the rice milk to a flat plate and fatten down with piece of butter paper.
• If you like any shape, you can use a cookie cutter, serve with fish, chicken curry, banana.

KIRIBATH (COCONUT MILK RICE)

Steps:

• 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 35 fl oz/4 ¼ cups) 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.