Kiribath (Milk Rice) with Seeni Sambol

Instructions

1. 1Place 1 cup of short grain rice into a fine-mesh sieve and rinse under cool running water until the water runs clear. Drain well.
2. 2In a large heavy-bottomed pot, combine the rinsed 1 cup of short grain rice, 1 cup of water, and 3 cups of coconut milk. Stir to combine.
3. 3Place the pot over medium-high heat and bring the mixture to a rolling boil, about 5-7 minutes. Once boiling, immediately reduce the heat to low, cover the pot tightly, and let it simmer for 25-30 minutes. Stir occasionally to prevent sticking.
4. 4The rice is cooked when it has absorbed most of the liquid and the mixture has a creamy, porridge-like consistency. You should no longer see distinct grains of rice, but rather a thick, cohesive mass.
5. 5Stir in the 0.5 teaspoon of salt until fully incorporated. Taste and add a tiny bit more salt if needed, but remember the seeni sambol will add flavor.
6. 6Serve the warm Kiribath immediately, portioned onto plates, with 1 cup of seeni sambol spooned over the top of each serving.

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