Dairy & Nut-Free Kiribath (Milk Rice) with Jaggery

Ingredients

• 1 cup Rice (Short Grain)
• 2 cups Coconut Milk
• 1 cup Water
• 1/2 teaspoon Salt
• 1/2 cup Jaggery

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Measure 1 cup of Short Grain Rice into a fine-mesh sieve and rinse it thoroughly under cold running water until the water runs clear.
2. 2In a large heavy-bottomed pot, combine the rinsed 1 cup of Short Grain Rice, 2 cups of Coconut Milk, 1 cup of Water, and 1/2 teaspoon of Salt.
3. 3Place the pot over medium-high heat and bring the mixture to a rolling boil, approximately 100°C.
4. 4Once boiling, immediately reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pot. The kiribath is done when the rice is tender and all the liquid has been absorbed.
5. 5Carefully transfer the cooked kiribath from the pot to a shallow serving dish and spread it out evenly. Let it cool for about 5-10 minutes until it is warm but no longer steaming hot.
6. 6Using a sharp knife, cut the warm kiribath into diamond shapes or squares, approximately 5.08 cm by 5.08 cm.
7. 7Serve the cut kiribath warm, with 1/2 cup of Jaggery grated or sliced on top.

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