Kiri buth (milk rice)

1 servings

Ingredients

Quantity Ingredient
250 grams Rice
250 millilitres Water
375 millilitres Thick coconut milk
½ teaspoon Salt

Directions

Wash the rice and place in a pan with the water. Bring to the boil and simmer until rice is soft. Add the coconut milk and the salt and mix well with a wooden spoon. Gover the pan and simmer over a low flame until the milk is absorbed. Place the rice on a shallow serving dish and flatten smooth. Cut into diamond or square shapes.

From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0

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