Kiribath
Breakfast • Sri Lanka
ගැන Kiribath
Rice cooked in thick coconut milk, cut into diamond shapes — eaten for New Year, Poya days, and milestones. Served with lunu miris or katta sambol.
How to Make Kiribath (Traditional & Healthy Version)
Kiribath, commonly known as Sri Lankan milk rice, is a beloved traditional breakfast dish enjoyed across all regions of Sri Lanka. Its name, derived from 'kiri' (milk) and 'bath' (rice), reflects the core ingredients that create its creamy, satisfying texture. Kiribath holds a special place in Sri Lankan culture, often prepared for auspicious occasions, family gatherings, and as a staple offering at the start of each month or during New Year celebrations. This wholesome dish combines soft-cooked rice with rich coconut milk, resulting in a subtly fragrant and mildly sweet flavor profile. Kiribath is typically cut into diamond or square shapes and served with accompaniments like lunu miris (spicy onion sambal) or jaggery for a balanced meal. Not only is Kiribath comforting and nourishing, but it also embodies the spirit of Sri Lankan hospitality and togetherness. Its simple preparation and gentle flavors make it an excellent choice for anyone seeking authentic, healthy Sri Lankan cuisine.
Ingredients(for 1 thick diamond slice (approx. 150g))
- 1 cup White raw rice (Sudu kekulu haal (preferred Sri Lankan rice))
- 3/4 cup Thick coconut milk (fresh or canned)
- 2 cups Water (for boiling rice)
- 1/2 teaspoon Salt (to taste)
- 1 small leaf Pandan leaf (rampe) (tie into a knot, optional but traditional) - optional
- 2 tablespoons Grated coconut (for extra aroma, optional) - optional
- 1 teaspoon Sesame seeds (for garnish, optional) - optional
- small piece Jaggery (for serving, optional) - optional
- as needed Lunu miris (spicy onion sambal, optional for serving) - optional
Instructions
- 1
Rinse the white raw rice thoroughly under running water until the water runs clear. Drain.
2 minutes
Washing rice removes excess starch and helps achieve the ideal texture.
- 2
In a medium saucepan, combine the rinsed rice, water, salt, and pandan leaf. Bring to a boil over medium heat.
3 minutes
Adding pandan leaf infuses a subtle aroma, but you may omit if unavailable.
- 3
Reduce heat to low, cover, and cook the rice until most of the water is absorbed and the grains are soft, about 12-15 minutes.
15 minutes
Check occasionally and add a splash of water if rice dries out before softening.
- 4
Remove the pandan leaf. Pour in the thick coconut milk and stir gently to combine. Add grated coconut if using.
2 minutes
Do not overmix; gentle stirring prevents rice from becoming mushy.
Why This Dish is Healthy
This healthy version of Kiribath uses minimal oil and relies on the richness of coconut milk for flavor, avoiding unnecessary fats or additives. The combination of rice and coconut supplies steady energy, making it ideal for a nutritious breakfast. Its simplicity, plant-based ingredients, and moderate calorie content make it suitable for weight management and overall wellness.
Kiribath is a naturally gluten-free and vegetarian dish that provides a balance of complex carbohydrates and healthy fats from coconut milk. Each serving offers approximately 175 calories, 3.4g protein, 29g carbohydrates, and 5.4g fat. Coconut milk provides lauric acid, which supports heart health, while rice is a source of B vitamins and essential minerals like magnesium. The dish is low in cholesterol and can be adapted for different dietary needs.
Pro Tips
- 💡Tip 1: Use Sri Lankan white raw rice (sudu kekulu haal) for the most authentic texture.
- 💡Tip 2: Let Kiribath cool slightly before slicing for perfect, clean shapes.
- 💡Tip 3: For extra aroma, add a small piece of pandan leaf or a few curry leaves while cooking the rice.
Storage & Serving
Store leftover Kiribath in an airtight container in the refrigerator for up to 2 days. Reheat by steaming or microwaving with a splash of water to restore softness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 175.0 kcal |
| Protein | 3.4 g |
| Carbohydrates | 29.0 g |
| Total Fat | 5.4 g |
| Fiber | 0.9 g |