Sri Lankan Milk Rice (Kiribath - Nut-Free)

Ingredients

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

Instructions

1. 1Measure 1 cup of short grain rice into a fine-mesh sieve and rinse it under cold running water until the water runs clear. Drain the rice well.
2. 2In a large, heavy-bottomed pot, combine the drained 1 cup of rice, 2 cups of coconut milk, 1 cup of water, and 1/2 teaspoon of salt. 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 with a lid, and let it simmer for 20-25 minutes.
4. 4While the rice is simmering, stir the rice mixture gently every 5 minutes to prevent it from sticking to the bottom of the pot. The rice is cooked when it is tender and all the liquid has been absorbed.
5. 5Once the rice is cooked, remove the pot from the heat. Let it stand, covered, for 5 minutes to allow it to steam.
6. 6Carefully spread the cooked milk rice onto a serving plate or tray. Allow it to cool for about 10-15 minutes until it is warm enough to handle but not hot. Cut the milk rice into diamond or square shapes.
7. 7Serve the Sri Lankan Milk Rice warm, ideally with lunu miris (onion and chili relish).

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