Kiribath (Coconut Milk Rice)

Ingredients

• 1 cup Rice (short grain)
• 2 cups Coconut Milk
• 1/2 teaspoon Salt

Instructions

1. 1Measure the 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 medium saucepan with a lid, combine the rinsed 1 cup of rice, the 2 cups of coconut milk, and the 1/2 teaspoon of salt.
3. 3Place the saucepan over medium-high heat and bring the mixture to a rolling boil. This should take about 5-7 minutes.
4. 4Once boiling, immediately reduce the heat to low, cover the saucepan tightly with its lid, and let it simmer gently for 20-25 minutes.
5. 5Check the rice after 20 minutes: the 2 cups of coconut milk should be fully absorbed, and the 1 cup of rice should be tender and cooked through. If it's still too wet, continue simmering, covered, for another 5 minutes.
6. 6Remove the saucepan from the heat and let it stand, covered, for 5 minutes to allow the rice to steam and finish cooking.
7. 7Gently fluff the cooked 1 cup of rice with a fork to separate the grains. Serve the Kiribath hot.

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