Kiribath (Milk Rice) with Seeni Sambal
Rice cooked in coconut milk, served with a sweet and savory onion relish. A festive and traditional Sri Lankan breakfast.
10m prep + 30m cook4 servings
PEANUT-free
480 cal|7g protein|70g carbs|20g fat|3g fiber
Ingredients
- 2 cups Rice
- 4 cups Coconut Milk
- 1 teaspoon Salt
- 2 large Red Onions
- 3 tablespoons Sugar
- 1 small Cinnamon Stick
- 3 pods Cardamom Pods
- 2 whole Cloves
- 1 tablespoon Tamarind Paste
- 3 small Dried Red Chilies
- 1 tablespoon Coconut Oil
Instructions
- 1Prepare Kiribath: Wash the rice and cook it in coconut milk with salt until the rice is soft and creamy.
- 2Prepare Seeni Sambal: Slice red onions thinly. Heat coconut oil in a pan. Add sliced onions, sugar, cinnamon stick, cardamom pods, and cloves.
- 3Cook until onions are caramelized and golden brown. Add tamarind paste and dried red chilies. Cook for another 2-3 minutes.
- 4Serve the kiribath with seeni sambal.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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