Kiribath recipe | Page 2 | Sunday Observer

Kiribath recipe

11 April, 2021

½ measure country or raw rice

Two cups of thick coconut milk

Salt to taste

Boil the rice the usual way. When the water is all absorbed but before the rice becomes grainy add the thick coconut milk and salt. Stir well with the handle of a kitchen ladle. Cover the pot and let the rice boil over a slow fire till all the milk is absorbed. Once that happens the milk rice is ready to be eaten.