Kiribath — Coconut Milk Rice

Ingredients

• 2 cups short-grain white rice, rinsed
• 3 cups water
• 1 can (13.5 oz) thick coconut milk
• 1½ tsp salt
• 1 piece pandan leaf
• 1 cinnamon stick
• 1 large red onion, finely chopped
• 2 tbsp chili flakes
• 1 tbsp lime juice
• 2 tbsp jaggery or brown sugar, to serve

Method

1. Boil the rice with the water, pandan, and cinnamon, covered, over low heat for 15 minutes until the water is absorbed and the grains are soft.
2. Pour in the coconut milk and salt and stir well. Cook uncovered over low heat, stirring often, for 10 minutes until the mixture is thick, sticky, and pulls away from the sides of the pot.
3. Tip it onto a tray or plate and flatten to about 1 inch thick with the back of a wet spoon, smoothing the top.
4. Let it set for 20 minutes, then cut into diamonds with a knife dipped in water between cuts.
5. Serve with lunu miris made from the onion, chili flakes, salt, and lime — or with jaggery if you want the sweet version. Traditionally you take both.