Kiribath (Sri Lankan Milk Rice)

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: 

1. 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.  
2. Add water and salt to the pot and cook the rice using your normal cooking process. 
3. Place the coconut milk in a bowl and add 1 teaspoon salt. Mix well. 
4. 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. 
5. 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. 
6. 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. 
7. 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.