Everyday Kitchen

Sri Lankan · Breakfast

Kiribath

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Vegan

Kiribath is a Sri Lankan dish. Cook the rice soft before adding coconut milk.

Prep
15 min
Cook
30 min
Rest, soak, marinate or chill
20 min
Total
65 min
Servings
6
Difficulty
Easy
Cuisine
Sri Lankan
Course
Breakfast

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Kiribath. The photograph includes sambol not included in this draft.
The photograph includes sambol not included in this draft. Representative photograph of Kiribath. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Rice

Coconut

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Rice · About 20 min

  1. Rinse rice from 350 g short-grain white rice, 750 ml water; simmer with measured water covered 18–20 minutes until soft.

    Check: Look for this result: soft.

Coconut · About 10 min

  1. Add 400 ml coconut milk, ¾ tsp salt; cook low 8–10 minutes, stirring, until absorbed and rice is creamy.

    Check: Look for this result: absorbed and rice is creamy.

Set · About 20 min

  1. Press into a shallow dish, smooth the top and cool 20 minutes before cutting diamonds. Refrigerate leftovers promptly.

Tips

  • Cook the rice soft before adding coconut milk.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use jasmine rice for a more fragrant version.

Storage

  • Cool in shallow portions and refrigerate promptly, ideally within one hour. Keep at 4°C / 40°F or below and use within 24 hours.
  • Reheat cooked rice only once, until steaming hot throughout at 74°C / 165°F. Keep cold rice dishes refrigerated until serving.

Make ahead

  • Prepare the measured ingredients for Kiribath one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Kiribath?

Cook the rice soft before adding coconut milk.

What can I substitute in Kiribath?

Use jasmine rice for a more fragrant version.

Can I prepare Kiribath ahead?

Prepare the measured ingredients for Kiribath one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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