Kiribath (Sri Lankan Milk Rice)

You’ve come to the right place for Kiribath – Sri Lankan Coconut Milk Rice! Learn how to make this traditional dish with step-by-step instructions, along with all the tips and tricks you need for perfect results every time.

Kiribath is a traditional Sri Lankan dish made to celebrate special occasions like the Sinhala and Tamil New Year or the January 1st. But you don’t need a special occasion to enjoy this creamy, comforting rice dish with its spicy sides. When I was growing up, we often had Kiribath for breakfast on weekends—it was always a treat!

We Sri Lankans love using coconut in our cooking, whether it’s in coconut roti or chicken curry, and coconut milk is a must for making Kiribath. Back home, we used freshly squeezed coconut milk. When I moved away, I switched to coconut milk powder, and now I use canned coconut milk because it’s so easy and readily available in all the major grocery stores.

In this recipe, I’ve shared simple steps using ingredients that are easy to find, no matter where you are. This way, you can make Kiribath with whatever you have at home. Give it a try and let me know how it turns out—I’d love to hear from you!

Type Of Rice To Use for Kiribath

A quick note on the rice to be used for kiribath.

white raw rice on a packet to cook sri lankan milk rice.

The best rice for making Kiribath is raw rice or kekulu haal as we call it. They come in both white and red varieties and can be found in Sri Lankan or South Asian stores. If you’re unable to find the Sri Lankan variety, don’t fret, you can use any raw rice that can be found in Asian stores. Do not use parboiled rice like Ponni or Samba rice.

Basmati rice or jasmine rice works as a great substitute. However, it’s best to soak the basmati rice for about 30 minutes or use extra water- about 1/4 cup more, when cooking to achieve the soft, mushy consistency needed for Kiribath.

Ingredients and Notes

*Scroll down for the recipe card with a full ingredient list and measurements.

ingredients for making sri lankan milk rice on a white board.

Raw rice: see detailed info above.
Coconut milk: You’ll need 1.5 cups of coconut milk for this recipe. If you’re using fresh coconut, freshly squeezed thick milk is the best. You’ll need the grated flesh of one coconut to extract this amount. If using coconut milk powder, follow the instructions on the package to make 1.5 cups of thick milk. For canned coconut milk, one standard can (400 ml) is just the right amount.
Rampe: Better known as Pandan leaf or screwpine leaf, this is an essential aromatic in Sri Lankan cooking. For extra flavor, add some cardamom and cloves though I do skip and just add the pandan leaf.
Salt

How to Make Kiribath

*Scroll down for the printable recipe card for a full list of ingredients and instructions.

rice with water and pandan leaf on the stove.

Wash and rinse the rice thoroughly. Add the rice, pandan leaf, salt and water to a large pot.

Turn the heat to high and bring the water to a boil. Cover the pot with a vented lid and reduce the heat to medium. Let the rice cook until all the water is absorbed, about 15 minutes. If the water starts boiling over, adjust the lid slightly to let the steam escape.
Once the water is absorbed, reduce the heat to low and let the rice simmer for another 10 minutes. The rice should be fully cooked and soft—when you press a grain, it should stick to your fingers easily.

kiribath in the making in the pot with a wooden spoon.

Run a spoon through the cooked rice to loosen it up. Pour in the coconut milk and mix well, ensuring all the grains are fully coated and soaked in the milk. The rice should be soft and have a mushy consistency, forming a paste easily. If it seems too liquidy, let it simmer for another 5 minutes to thicken.

Taste the rice and adjust the salt if needed, mixing well to ensure the flavor is balanced. Transfer the milk rice to plates, or for an authentic touch, use banana leaves. This recipe makes enough for about 2 dinner plates of Kiribath.
Smooth the rice out evenly using the back of a spoon, readying it for cutting or serving. Once it’s firm it can be cut into diamonds or wedges.

Kiribath, Sri Lankan Coconut Milk Rice on a plate with a banana leaf with lunu miris and katta sambol around it.

You can refrigerate the Kiribath for a few minutes to help it firm up, making it easier to cut. Use a long, sharp knife to slice the Kiribath into diamond shapes. For smooth cuts, rub a little oil on the knife and wipe it clean with a paper towel between cuts.

Tips

Kiribath can be stored in the fridge for a couple of days in an airtight container. You can warm them up or eat them cold.

Serving Suggestions

This coconut milk rice is typically eaten with Lunu Miris — chili onion sambal, a spicy and tangy condiment made with shallots and red chili flakes. Or my personal favorite Katta Sambol — Maldive fish sambal, a condiment similar to lunu miris but with finely ground dried tuna fish.

They can also be served with chicken or fish curry on the side.

For a sweet version, try the kiribath with grated jaggery or Kithul pani — treacle made with Kithul palm sap or maple syrup in North America.

More Sri Lankan Recipes You’ll Love:

★Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps us to thrive and continue providing free recipes.

Recipe