Kiribath

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Kiribath

Kiribath (milk rice) is a traditional Sri Lankan dish made from rice. The word is a
compound with a transparent meaning in the Sinhala language, where kiri (කිරි) means
"milk" and bath (ඛත්) means "rice". The dish is prepared by cooking rice with coconut
milk, whence this name.[1] In Tamil, the dish is called paacor. 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]
Contents
[hide]

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 Lunu miris, a mixture of red onions and spices. 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

Lunu Miris (Mix of Onion, Chili & Maldive Fish)

INGREDIENTS:
2 medium onions - sliced
4 tablespoons Maldive fish (Tamil: Kerai fish)
2 tablespoons red dry chili pieces
1 teaspoon chili powder (optional)
2 tablespoons lime juice
salt – to taste

DIRECTIONS:
Firstly ground salt, chili pieces and chili powder in a mortar and pestle (Wangediya) .
Then add maldive fish into the mortar and pestle and chop it till it is small pieces.(Same
time mix it nicely with the salt mixer.) After that add onions into the mortar and pestle,
and chopped it till it is a nice paste.(same time mix all the ingredients in the mortar and
pestle.) When you feel all the ingredients are nicely mixed together,and it is a fine paste
take out the mixer in to a bowl and add lime juice. Again mix it well & taste for salt.

SERVING:
You can have this with milk rice, rice, roti(Naan), hoppers, and string hoppers too.

NOTE:
Maldive fish is cured tuna fish traditionally produced in Maldives. It is a staple of the
Maldivian cuisine, as well as of the Sri Lankan cuisine, and in the past it was one of the
main exports from Maldives to Sri Lanka, where it is known as umbalakaḍa.
1. If you can find shallots, it is the best onion for this with taste. If you are taking shallots,
take 10 – 15 shallots.
2. If you can’t find maldive fish, you can use dry prawns or shrimp also.