Ibul Kiribath, or milk rice, is a traditional Sri Lankan dish
Ibul Kiribath, or milk rice, is a traditional Sri Lankan dish that is frequently served on special occasions and holidays. It has a creamy, rich flavor that is both comforting and satisfying, and it is made from rice and coconut milk.
Ibul Kiribath’s origins can be traced back to ancient Sri Lanka, where it was a staple food for many people. It was regarded as an opulent and decadent dish, fit only for special occasions such as weddings, religious festivals, and other celebrations.
To make Ibul Kiribath, soak the rice in water for several hours or overnight. It is then drained and ground into a fine paste with coconut milk and salt to taste. After that, the mixture is placed in a pot and cooked over low heat until the rice is soft and the mixture has thickened.
After cooking, the Ibul Kiribath is traditionally shaped into a large, round disc and cut into wedges or squares. It is frequently garnished with cashew nuts, raisins, or coconut shavings and served with a spicy sambol or pickle on the side.
Ibul Kiribath is not only delicious, but it is also revered in Sri Lanka as a symbol of prosperity and good fortune. It is frequently served at important events such as weddings, newborn baby celebrations, and the Sinhalese New Year in April.
Aside from its cultural significance, Ibul Kiribath is a popular breakfast item in Sri Lanka. It’s typically served with a side of spicy curry or coconut sambol, and it’s a filling and satisfying way to start the day.
While Ibul Kiribath is most commonly associated with Sri Lanka, it has grown in popularity throughout South Asia and beyond. It is a popular dish in Sri Lankan restaurants and festivals, as well as specialty food stores and online retailers.
Making Ibul Kiribath at home is a relatively simple process that takes time and patience. Soak the rice and grind it into a paste, then cook the mixture over low heat until it reaches the desired consistency. The end result, however, is a delicious and satisfying dish that is ideal for special occasions or as a comforting breakfast or snack.
Finally, Ibul Kiribath is a traditional Sri Lankan dish made of rice and coconut milk. It is frequently served on special occasions and holidays and is regarded as a symbol of prosperity and good fortune. While it does take some time and patience to prepare, the end result is a creamy and flavorful dish that is suitable for any occasion.
To make Ibul Kiribath as known milk rice, you will need the following ingredients:
- 1 cup uncooked basmati rice
- 2 cups water
- 1 cup coconut milk
- salt, to taste
- optional: cashew nuts, raisins, or coconut shavings for garnish
- Rinse the rice in cold water until the water runs clear. Place the rice in a bowl and cover with water. Let it soak for at least 2 hours, or overnight if possible.
- Drain the soaked rice and place it in a blender or food processor. Add enough water to cover the rice and blend until a smooth paste forms.
- Transfer the rice paste to a pot and add the coconut milk and a pinch of salt. Stir to combine.
- Place the pot over medium heat and bring the mixture to a boil, stirring frequently. Reduce the heat to low and simmer, covered, for 20-30 minutes, or until the rice is tender and the mixture has thickened.
- Remove the pot from the heat and let the Ibul Kiribath cool for a few minutes.
- Place a large piece of plastic wrap on a flat surface and spoon the Ibul Kiribath onto the wrap. Use the wrap to shape the Ibul Kiribath into a large, round disc.
- Garnish the Ibul Kiribath with cashew nuts, raisins, or coconut shavings, if desired.
- Cut the Ibul Kiribath into wedges or squares and serve with a side of spicy sambol or pickle. Enjoy!
Note: If you prefer a softer, creamier consistency, you can add more coconut milk to the mixture when cooking. If you prefer a firmer, drier consistency, you can reduce the amount of coconut milk used. Adjust the amount of salt to taste, as well.
- 2 Cups rice
- 1 1/2 Cups Coconut milk
- 2 Teaspoons salt
- 3 Cups Water
- Half a scraped coconut
- 2 Cups honey
- 2-3 Cardamoms
- Wash the rice, add water and cook the rice. (Approximately 15 minutes)
- Add the salt to the milk and stir. When the rice is cooked. add the milk and cook for about 10 minutes, until the rice forms a wet ball and leaves the sides of the pan. Cool the milk rice
- Crush the cardamoms to a fine powder. Slightly fry the crushed cardamoms, when it is fragrant, add the honey. Bring to a boil. Then add the scraped coconut. Make a slightly dry mixture. Leave it to cool.
- Lay a sheet of polythene on a table. Scoop a large spoonful of the rice and spread it on the polythene and flatten it.
- Add a spoonful of the coconut mixture to the middle of the rice and roll it and shape it into an oval shape.