Sri Lankan Milk Rice Pudding (Kiribath Indulgence)

Ingredients

• 1 cup Arborio Rice
• 2 cups Coconut Milk
• 1 cup Water
• 0.5 cup Sugar
• 4 pods Cardamom Pods
• 0.25 teaspoon Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1 cup of Arborio Rice in a fine-mesh sieve and rinse it thoroughly under cold running water until the water runs clear.
2. 2In a large heavy-bottomed pot (at least 3-quart capacity), combine the rinsed 1 cup of Arborio Rice, 2 cups of Coconut Milk, 1 cup of Water, 0.5 cup of Sugar, 4 pods of Cardamom Pods, and 0.25 teaspoon of Salt.
3. 3Place the pot over medium-high heat and bring the mixture to a rolling boil, which occurs at 100°C. Immediately reduce the heat to low, cover the pot tightly with a lid, and simmer gently for 30 to 35 minutes. The pudding is done when the rice is tender, has absorbed most of the liquid, and the mixture has thickened to a creamy consistency.
4. 4Carefully remove the 4 Cardamom Pods from the pudding using a spoon or tongs. Serve the Sri Lankan Milk Rice Pudding warm, or allow it to cool completely before serving it chilled.

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