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Traditional Sri Lankan Milk Rice (Kiribath) Recipe
Sri Lankan · Breakfast

Traditional Sri Lankan Milk Rice (Kiribath) Recipe

Sri Lankan Milk Rice, also known as Kiribath, is a traditional and symbolic dish made with rice and coconut milk. This creamy and rich breakfast is commonly prepared for special occasions and is served with spicy lunu miris or sweet jaggery.

Prep
10 min
Cook
25 min
Serves
4
Difficulty
Medium

Method

1

Rinse Rice

Wash the rice thoroughly under running water until the water runs clear, ensuring that excess starch is removed for a better texture.
2

Boiling

Place the washed rice into a deep pot, add water, and cook over medium heat, allowing the rice to absorb the water gradually while stirring occasionally to prevent sticking.

Rich and creamy Kiribath pieces served traditionally on a fresh green banana leaf
3

Coconut Infusion

Once the rice is fully cooked and soft, reduce the heat to low and gently add the thick coconut milk along with salt, mixing carefully to combine everything evenly.
4

Thickening

Continue cooking the mixture on low heat while stirring continuously, allowing the coconut milk to thicken and fully absorb into the rice, creating a creamy and slightly sticky consistency.

A grand authentic Sri Lankan festive table spread featuring Kiribath, spicy Lunu Miris, and Kavum
5

Finish Cooking

When the mixture becomes thick and starts to pull away slightly from the sides of the pot, remove it from heat immediately to avoid overcooking or burning.
6

Shaping

Transfer the hot kiribath onto a flat tray or banana leaf, and spread it evenly using a spatula or the back of a spoon to form a uniform layer.
7

Diamond Cut

Allow it to cool slightly, then cut into traditional diamond or square shapes while still warm for clean and neat edges.

Cutting fresh milk rice into traditional diamond-shaped pieces with a sharp knife
8

Serving Ceremony

Serve warm with spicy lunu miris for a savory option or with jaggery for a sweet variation, enjoying this authentic Sri Lankan breakfast.

Cook’s tips

  • Use fat-rich first-press coconut milk for the most authentic and creamy flavor.
  • Do not wash the rice too aggressively; some starch is needed to hold the diamond shapes together.
  • Using a short-grain "Kekulu" rice will provide the best results for this traditional texture.

Recipe notes

Sri Lankan Milk R ice, also known as Kiribath, is a traditional and symbolic dish made with rice and coconut milk. This creamy and rich breakfast is commonly prepared for special occasions and is served with spicy lunu miris or sweet jaggery.

Completing your Sri Lankan feast? Pair this milk rice with our signature Rice and Curry Spread or save room for the legendary Kithul Watalappan dessert!

Frequently asked questions

Can I use brown rice?

Traditional Kiribath is made with white rice for its creamy texture, but you can use red raw rice for a healthier version.

Why is my milk rice not setting?

You likely added too much coconut milk or didn't let it absorb fully on low heat. Stir it longer until it pulls away from the pot.

Pairs well with

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