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Sri Lankan · Breakfast

Kiribath

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 recipe.
The photograph includes sambol not included in this recipe. Representative photograph of Kiribath. Garnishes and presentation may differ. 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

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 recipe, 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.
  • Judge Kiribath by the texture and doneness signs in its steps. Your pan and heat affect how long Kiribath takes to cook.

Substitutions

  • Use jasmine rice for a more fragrant version.

Storage

  • Cool Kiribath in shallow portions and refrigerate promptly, ideally within one hour. Finish Kiribath within 24 hours, keeping it at 4°C / 40°F or colder.
  • Reheat the cooked rice in Kiribath once, until it steams throughout and reaches 74°C / 165°F. If serving Kiribath as a cold rice dish, keep it refrigerated until serving.

Make ahead

  • Prepare the measured ingredients for Kiribath one day ahead. For Kiribath, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Kiribath on the day of serving.

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. For Kiribath, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Kiribath on the day of serving.

Food safety references

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

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