Rich coconut milk rice cut into diamonds and served with fiery onion-chili lunu miris
Kiribath is Sri Lankan milk rice, prepared for breakfast and especially for auspicious occasions, festivals, and new beginnings. Short-grain rice is cooked until tender, enriched with thick coconut milk, pressed into a flat layer, and cut into diamonds. Lunu miris provides the traditional sharp contrast: red onion, chili, salt, lime, and Maldive fish are pounded into a fiery, savory relish.
- Prep
- 25 mins
- Cook
- 45 mins
- Rest
- 20 mins
- Total
- 1 hour 30 mins
- Serves
- 8
- Difficulty
- Intermediate
The recipe
As an Amazon Associate I earn from qualifying purchases. Links marked “paid link” may earn a commission at no extra cost to you.
Before you start
Rinse the rice until the water runs mostly clear. Line or lightly wet a shallow tray for shaping. Chop the onions and measure the chili, Maldive fish, salt, and lime before beginning the relish.
Ingredients
For the kiribath
For the lunu miris
Quantities change with servings; cooking times stay the same.
Equipment
- Heavy saucepan with lid paid link
- Granite mortar and pestle paid link
- Shallow rectangular tray paid link
- Flexible spatula paid link
- Chef’s knife paid link
- Cutting board paid link
- Digital kitchen scale paid link
Method
Rinse the rice thoroughly, drain it, and place it in a heavy saucepan with the cold water.
Bring to a boil, reduce to low heat, cover, and cook for 20 to 25 minutes until the rice is very soft and most water is absorbed.
Stir the salt into the coconut milk.
Pour the coconut milk into the rice and cook uncovered over low heat for 10 to 15 minutes, stirring frequently, until thick, creamy, and fully absorbed.
Transfer the hot rice to a shallow tray and spread it into an even layer about 2 cm thick using a lightly wet spatula.
Smooth the surface, score diamond shapes, and rest for 20 minutes until firm enough to cut cleanly.
Meanwhile, place the red onions, chili flakes, ground chili, Maldive fish, and salt in a mortar.
Pound to a coarse, moist paste in which the onion has softened but retains slight texture.
Mix in the lime juice gradually, tasting for a sharp balance of heat, salt, acidity, and savory Maldive fish.
Cut the kiribath into diamonds and serve at room temperature with small portions of lunu miris.
Chef’s notes
The rice must become softer than ordinary steamed rice so it binds after shaping.
Stir frequently after adding coconut milk because the thick mixture can catch quickly.
Wet the spatula lightly to prevent the sticky rice from pulling away from the tray.
Wear gloves when handling strong chili and avoid touching the face or eyes.
Tips and variations
Use a sturdy short-grain rice when Sri Lankan kekulu rice is unavailable.
For a fish-free lunu miris, omit Maldive fish and increase the salt only after tasting.
Kiribath may also be served with seeni sambol, katta sambol, or a mild curry.
Cut the diamonds while the rice is warm, then separate them only after the resting time.
Serve with
Arrange the white kiribath diamonds on a banana leaf or flat platter and place the vivid red lunu miris in a small bowl alongside.
Storage
Kiribath is best on the day it is made. Refrigerate in a covered container for up to 2 days and steam or microwave gently until warm. Refrigerate lunu miris separately for up to 2 days. Freezing is not recommended.
Nutrition per serving (estimated)
- 440 kcal
- Calories
- 8 g
- Protein
- 61 g
- Carbohydrates
- 19 g
- Fat
- 4 g
- Fibre
- 5 g
- Sugar
- 650 mg
- Sodium
Allergens
Contains fish from Maldive fish and coconut. Although coconut is not treated as a tree nut in every jurisdiction, sensitive diners should be informed. Check dried fish for cross-contact.
Made it?
Rate this recipe. Your rating helps other cooks.
No ratings yet. Be the first.
Questions
Why is kiribath cut into diamonds?
The flat diamond presentation is traditional and makes the rich milk rice easy to portion for sharing.
Can I use jasmine rice?
Yes, although a plumper short-grain rice binds and shapes more reliably.
What is Maldive fish?
It is dried cured tuna used in Sri Lankan cooking to add concentrated savory flavor.
Is lunu miris always extremely hot?
It is characteristically fiery, but the chili can be reduced while retaining onion, lime, salt, and Maldive fish.
