Kiribath

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Kiribath is a traditional Sri Lankan dish made from rice. The Sinhalese word Kiribath literally means 'Milk Rice'. Rice is cooked with coconut milk, hence this name.[1] The origins of Kiribath are not clear although it has now become a traditional dish and is not uncommon in almost every household in Sri Lanka, be it rich or poor.

Kiribath is an essential dish for any auspicious moment.[2] It is very commonly served for breakfast on the first day of each month and is a very important aspect for the Sinhalese in celebrating the Sinhala and Tamil New Year. Kiribath is cooked and served as the first meal after the dawn of the new year.[3]

1 Preparation
2 Serving
3 See Also
4 References
5 External Links

[edit] Preparation

The recipe for Kiribath is fairly simple. After the rice is cooked in boiling water for about fifteen minutes, the coconut milk is added and cooked again until the liquid is absorbed. Salt is also added when cooking. However there are some variations to this where different ingredients are added, such as sesame seeds or cashew.

[edit] Serving

Kiribath is usually served with Lunumiris, a mixture of red onions and spices.[4] It is also consumed with jaggery and bananas. On the Sinhala and Tamil New Year or on any other special occasion, it is served alongside traditional sweets like 'Kevum', 'Kokis' and 'Athirasa'.

The common method of serving Kiribath is placing on a flat plate and leveling the top and sides. Then it is cut into diamond shaped pieces. This has become almost the standard way of serving Kiribath, and it is almost impossible to find it being served in any other way