Sri Lankan Milk Rice (Kiribath) with Lunu Miris

Ingredients

• 1 cup Rice
• 2 cups Coconut Milk
• 1/2 teaspoon Salt
• 1/2 medium Red Onion
• 2 small Green Chilies
• 2 small Dried Red Chilies
• 1 tablespoon Lime Juice
• 1/4 teaspoon Salt

Instructions

1. 1Measure 1 cup of rice into a fine-mesh sieve and rinse it thoroughly under cold running water until the water runs clear. Drain well.
2. 2In a large heavy-bottomed pot, combine the rinsed 1 cup of rice, 2 cups of coconut milk, 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. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 25 to 30 minutes. The rice is done when it is tender and all the liquid has been absorbed.
4. 4While the rice is simmering, prepare the lunu miris. Finely chop the 1/2 medium red onion, 2 small green chilies, and 2 small dried red chilies. Aim for pieces that are about 1/8-inch in size.
5. 5In a mortar and pestle, combine the chopped red onion, green chilies, and dried red chilies with the remaining 1/4 teaspoon of salt and 1 tablespoon of lime juice. Grind these ingredients together using the pestle until they form a coarse, chunky paste. If you do not have a mortar and pestle, you can pulse them briefly in a food processor, being careful not to over-process into a smooth puree.
6. 6Once the milk rice is cooked, let it stand, covered, off the heat for 5 minutes. This allows the rice to finish steaming and become perfectly creamy.
7. 7Spoon the warm milk rice onto serving plates. Cut the milk rice into diamond shapes using a knife. Serve immediately with a spoonful of the prepared lunu miris on the side.

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