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Kiribath (Sri Lankan Milk Rice)

4/28/2024

Ingredients
2 cups Jasmine rice
3 cup water
1 can of unsweetened coconut cream (13.5 fl oz (400 ml))
2 teaspoon salt to taste

Directions:

Place rice in a bowl and wash with cold water. Drain the water from the rice before adding it to the rice cooker or pot.
Add water and salt to the pot and cook the rice using your normal cooking process.
Place the coconut milk in a bowl and add 1 teaspoon salt. Mix well.
Once the rice is cooked, immediately add the coconut milk to the cooked rice. Mix the rice and coconut well, making sure everything sticks together.
Turn your rice cooker back on and cook for another 2 minutes before transferring to a baking dish or tray lined with parchment paper. Do not let the mixture cool because it will become hardened.
Use a spatula to flatten the rice into a square or any shape you like. Press the rice firmly so it sticks to each other.
Now, it's time to showcase your culinary artistry. Once you've shaped the rice, use a knife to cut it into squares or triangles. The final presentation is key, so take your time and make it look as appetizing as possible. Let the pieces cool down before separating them.

Notes and Tips:

You can apply water to the knife so the knife does not stick to the rice while cutting.
If your Kirbath is too liquidy and hard to shape, cook it a bit longer until the liquid evaporates. The more you stir, the more the liquids will evaporate.

Kiribath, also known as Milk rice, is Sri Lanka’s national dish. It is made during celebrations and is also served for breakfast.

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Sri Lankan Seeni Sambol (Spicy Caramelized Onion Chutney)

4/27/2024

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Ingredients

1 lb red onion, thinly sliced
1 small cinnamon stick
4 green cardamom pods
1 tablespoon sugar
2 tablespoon oil
2 tablespoons tamarind juice or 1 teaspoon tamarind paste
5 curry leaves
A drop of vanilla extract or a 2-inch pandan leaf
1 tablespoon of spicy red chili pepper flakes
Salt to taste
Directions:

Heat oil in a non-stick pan over medium-low heat.
Combine red chili pepper flakes, curry leaves, cinnamon stick, and cardamoms in the pan. Cook the ingredients for about one minute.
Season onions with salt and mix well.
Add the onions to the pan, gently stir to combine the ingredients, and cook for 4 minutes uncovered.
Increase the heat to medium, cover, and cook for 5-7 minutes, stirring frequently to prevent the onions from sticking to the pan.
After 9-11 minutes, the onions should begin to brown. Once they have browned, add the sugar, vanilla, and tamarind.
Stir well to combine all the seasoning, and continue to cook on medium-high uncovered for another 3-4 minutes. Taste and adjust your seasoning. Cover and cook for 2-3 minutes.
Once done, remove the pan from the heat and allow to cool.

Serve immediately with your favorite meal. Once cool, you can store and refrigerate the leftovers in a glass jar.

This sweet and spicy onion chutney adds flavor to any meal or is great on toast.

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Cooking with Dianne Morin

Kiribath (Sri Lankan Milk Rice)

Sri Lankan Seeni Sambol (Spicy Caramelized Onion Chutney)

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