Well the new year is but a distant memory, no doubt a lot of Kiribath was consumed in the interim period. The Kiri in the title is the milk of the coconut which could be described as brown on the outside and white on the inside. The milk isn’t from a cow’s udder but still white in colour rather like this white male in case i should ever forget…
Here is my recipe for Kiribath
 
250g red or white rice (Using a high starch grain will help with the absorption of the "kiri")
75g coconut milk powder
750ml water
1 tablespoon salt
4 cardamon pods (crushed with their cases removed)
10g butter


Wash and drain rice. Combine coconut milk powder with water to make the coconut milk. Place rice in a pot with 500ml of the coconut milk, add the cardamon seeds and salt. Simmer over a low heat for 30 minutes. When the liquid has evaporated, add the remaining coconut milk.

Stir well and cook until the liquid has been absorbed and the rice is thick and like sticky rice Spread on a plate or greased and lined tray, when smoothing the top using a knife dipped in melted butter will stop it from sticking.

Usually served cut into diamond shaped pieces when cold or in a bowl when hot. Accompanying any dish which has no coconut in it like lunu miris or lunu dehi