andrejthechef
Sri LankaRiceBreakfastGluten-freeDairy-free

Kiribath with Lunu Miris

Sri Lankan kiribath: rice cooked with coconut milk until sticky, cut into diamonds and served with lunu miris, a spicy red onion and chili sambol. Simple and filling.

prep
30 min
cook
35 min
total
1 h 5 min
serves
4
level
easy
Four thick diamond-cut pieces of white kiribath milk rice on a pale ceramic plate, with a spoonful of red lunu miris onion and chili sambol beside them

Kiribath means milk rice in Sinhala: rice cooked until soft, then cooked again with thick coconut milk until it is creamy, sticky and firm enough to be pressed into a tray and cut into diamonds. In Sri Lanka it is the traditional dish for the New Year and other auspicious occasions, but it is also an ordinary breakfast.

The rice should be cooked softer than usual on purpose. Use short-grain rice, cook it in extra water until it begins to break down, and add the coconut milk only after the water has been absorbed. Press the mixture firmly into the pan and let it cool for a few minutes so it cuts cleanly; a wet knife stops it sticking. Lunu miris, a pounded mix of red onion, chili, salt and lime, is the classic partner.

Kiribath with Lunu Miris is one of the best breakfasts from around the world.

method

  1. Rinse the rice in several changes of cold water until the water runs mostly clear, then drain well.

  2. Put the rice, 600 ml of water and 1 teaspoon of salt in a heavy saucepan and bring to a boil. Cover, reduce the heat to low, and cook for 15 to 18 minutes, until the water is absorbed and the grains are very soft.

  3. Pour in the coconut milk and stir. Cook over low heat for 5 to 8 minutes, stirring and lightly mashing the rice with the back of the spoon, until the milk is fully absorbed and the rice is thick, sticky and holds together. Take it off the heat.

  4. Grease a 20 cm (8-inch) square pan with the coconut oil, or line it with banana leaf. Tip in the rice and press it down firmly with a wet spatula to an even 2 cm (3/4-inch) layer. Smooth the top and let it cool for 10 to 15 minutes, until firm.

  5. For the lunu miris, pound the onion with the chili flakes, Maldive fish and 1/2 teaspoon of salt in a mortar to a coarse paste, or mash it with a fork. Stir in the lime juice and taste. It should be sharp, salty and hot.

  6. Cut the kiribath into diamonds with a wet knife, wiping the blade between cuts. Serve warm or at room temperature with the lunu miris.

chef's tips

  • Keep a bowl of water next to the board. Dipping the knife and the spatula stops the rice sticking.
  • Maldive fish (umbalakada) is dried tuna sold at Sri Lankan and South Asian shops. Leave it out for a vegetarian sambol, or crush in a pinch of dried bonito flakes as a stand-in.
  • Make the sambol just before serving. The onion goes watery if it sits for long.
  • Other common partners are katta sambol (a hotter chili relish), a curry, or jaggery for a sweet plate.