Imbul Kiribath - Sweet Milk Rice

Ingredients

• 1 cup Rice
• 2 cups Coconut Milk
• 0.5 teaspoon Salt
• 1 cup Grated Coconut
• 100 g Jaggery
• 0.5 teaspoon Cardamom Powder

Instructions

1. 1In a large heavy-bottomed pot, combine the 1 cup Rice, 2 cups Coconut Milk, and 0.5 teaspoon Salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is soft and creamy. Stir occasionally to prevent sticking. Set aside to cool slightly.
2. 2While the rice is cooking, prepare the coconut filling. In a medium saucepan, combine the 1 cup Grated Coconut, 100 g Jaggery, and 0.5 teaspoon Cardamom Powder. Cook over low heat, stirring constantly, for 5-7 minutes, or until the jaggery has melted and the mixture is sticky and well combined. Remove from heat and let it cool.
3. 3Once the rice has cooled slightly, take about 1/4 cup of the cooked rice into your palm. Flatten the rice into a small disc.
4. 4Place about 1 tablespoon of the cooled coconut filling in the center of the flattened rice.
5. 5Carefully shape the rice around the filling, enclosing it completely. Gently form the rice into a small oblong or round shape, ensuring the filling is sealed inside.
6. 6Arrange the shaped Imbul Kiribath on a heatproof plate or in a steamer basket. Steam over simmering water for 10-15 minutes, or until the shapes are set and firm to the touch. This step helps the Imbul Kiribath hold its shape.
7. 7Serve the Imbul Kiribath warm or at room temperature.

Related Guides