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Kiribath — Sri Lankan Coconut Milk Rice

A rice dish with a hint of coconut — tasty, filling, and wholesome! Give it a try. This wonderful dish from Sri Lankan cuisine can be a savory side for meat or a sweet dessert with tea, depending on the sauce you serve it with.

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Kiribati milk rice
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 % 4 g
Fats 29 % 15 g
Carbohydrates 63 % 33 g
277 kcal
GI: 6 / 94 / 0
    1. Pour the thick coconut milk (300 ml) over the rice, set over the heat, and bring to a boil, stirring constantly.
    1. Stir the salt into the thinner coconut milk (50 ml), add it to the rice, and cook over low heat until tender, stirring.
    1. Grease a pan or mold about 3/4 inch (2 cm) deep with oil and line it with parchment paper.
    1. Spread the cooked rice into the mold in a layer about 3/4 inch (2 cm) thick and let it cool.
    1. Cut into diamond shapes and serve with a spicy or sweet sauce.
  • Enjoy!

Caloric content of the products possible in the composition of the dish

  • Raw wild rice - 353  kcal/100g
  • Brown raw rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • White fortified raw rice - 363  kcal/100g
  • White fortified boiled rice - 109  kcal/100g
  • White rice, steamed, with long grains raw - 369  kcal/100g
  • Steamed white rice, boiled with long grains - 106  kcal/100g
  • Instant dry rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Rice - 344  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Coconut milk - 230  kcal/100g
  • Salt - 0  kcal/100g

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