Milk Rice (Kiribath)

 

2 cups White Raw Rice

2 cups thick Coconut Milk

Salt to taste

Wash the rice & cook in a pan until rice is tender on low flame.

When rice is cooked, dissolve salt in the coconut milk & pour into rice, stirring.

Under very low flame keep stirring for about 5 minutes.

Switch off the cooker, close the pan with a lid and keep for about 10-15 minutes.

Put the rice onto a buttered plate and shape & flatten with a spatula.

Let cool, and when its totally cool and firm, cut into pieces.

Serve with hot onion & chili paste (Lunumiris) & Fish curry.

Serves: 2 medium eaters.