Kiri Bhat from Sri Lanka

I have been trying to strike off a few of my bookmarked and 'to- do' list of recipes and this is one of them. This is something that I wanted to try for a long, long time and finally I found that it fitted in for the alphabet 'K'.

Kiri Bhat or Milk Rice is from the Sri Lankan cuisine.The Sri Lankan cuisine has the influence of several cuisines and it has a very striking resemblance to the Kerala Cuisine!

This dish - Kiri Bhat is prepared with coconut milk and it is one of the traditional dishes of this country. This rice dish is mainly prepared during auspicious event and is served during breakfast.It is also the most important dish that is prepared during Tamil and Sinhalese New Year.

Before we go on to the recipe here are a few snapshots from Colombo - A few clicks from the Gangaramaya Temple trip....

Sunset... or is it sun rise?!

Night Life! Street food vendors.....

Now on to the recipe...

This is one of the easiest recipes ever. This rice is usually served cut into squares .Some times cashews / sesame seeds are added. It is generally served with a spicy sambal/ bananas / jaggery. Basmati rice does not give good results, so it is best to use short grain rice.

I used:

Short grain rice - 1 cup

Water - 1 1/2 cups water

Thick coconut milk - 1 1/2 cups

Salt to taste

Bring the water to boil in a pan and add the rinsed rice.
Cover and cook till the rice is half done.
Add the salt and the coconut milk and cook till the rice is done and is really rich and creamy.
Remove from the pan,spread on a plate and mark squares and serve with the spicy Sambal.

Chilli sambal is a recipe that reminds me of one of my neighbors who hails from Srilanka. Aunty is no more with us but her recipe is forever in my heart....

Take a look at the Blogging Marathon page to check out what my friends are cooking in this A- Z series...

Logo courtesy : Preeti

Previously in this series...

A - Azuki Bean Brownies - Baked

B - Butterfly Pea Flower Drink - Misc. / Thai

C - Congyou Bailuobosi - International / Chinese

D - Dates Cake - Eggless / No milk / No butter!!! - Baked

E - Elaneer Payasam [Tender coconut Kheer] - Regional / Kongunad cuisine

F - Falooda - Ice cream Falooda And Kulfi Falooda - Regional / N.Indian

G- Gatte Ka Pulao - Regional / Rajastani Cuisine
H- Huo Guo - Misc/ Non Food Post / Restaurant Review
I - Italian Bhel Puri Salad - International / Fusion

J - Javvaririsi Vatral / Sun dried Sago crisps - Misc - Condiments

Bon Appetit...

Labels: Blogging Marathon, Flavors from across the border, KLBRice, Rendezvous with Rice, SriLankan Cuisine, tiffinsides