Sri Lankan milk rice, known as kiri bath, is a cherished traditional dish made by cooking rice in rich coconut milk until it becomes soft, creamy, and gently set. It is especially prepared to mark auspicious occasions such as New Year celebrations, birthdays, housewarmings, and religious ceremonies. Simple in ingredients yet deeply symbolic, kiri bath represents prosperity, purity, and new beginnings in Sri Lanka culture.
The texture of kiri bath is unique—firm enough to be sliced into diamond or square shapes, yet tender and mildly rich from the coconut milk. It is typically seasoned with just salt, allowing the natural sweetness of the coconut to shine through. Once cooked, the rice is pressed into a flat tray, cooled slightly, and cut into neat pieces, making it ideal for sharing with family and guests.
Kiri bath is traditionally served with savory or sweet accompaniments such as lunu miris (spicy onion sambol), jaggery, banana, or spicy curries, creating a beautiful balance of flavors. Though humble in preparation, Sri Lankan milk rice holds deep cultural significance and continues to be a comforting, nostalgic dish enjoyed across generations.
Ingredients
Ingredients mentioned below use standard measuring cups and spoons.
- 2 cups white rice (short-grain or medium-grain)
- 4 cups water (depending on the type of rice you use, you might need to increase the amount of water by an extra cup of water)
- 1½ cups thick coconut milk
- 1 teaspoon salt (or to taste)
- 2-inch pandan leaf (optional, pandan leaf gives a subtle taste and aroma to the kiribath)
How to make Kiribath, a traditional breakfast dish made with coconut milk and rice.
- Rinse the rice thoroughly under cold water until the water runs clear.
- Add the rice and water to a heavy-bottomed pot and bring to a boil over medium-high heat.
- Add pandan leaf(2″-optional)if available.
- Reduce the heat to low, cover, and cook until the rice is soft and all the water has been absorbed (about 18–20 minutes).
- Add the thick coconut milk and salt to the cooked rice. Stir gently to combine.
- Continue cooking over low heat for 5–8 minutes, stirring occasionally, until the coconut milk is fully absorbed and the rice becomes creamy and slightly sticky.
- Transfer the hot milk rice to a lightly greased plate, tray, or dish.
- Press the surface evenly with the back of a spoon or a spatula dipped in water.
- Allow the milk rice to cool for 5–10 minutes until it firms up slightly.
- Cut into diamond or square shapes and serve warm or at room temperature.
Notes & Tips for Sri Lankan Milk Rice (Kiri Bath):
- Use short-grain or medium-grain rice for the best creamy yet firm texture.
- Rinse the rice well until the water runs clear to prevent excess starchiness.
- Cook the rice fully in water before adding coconut milk to avoid curdling.
- Always use thick coconut milk for rich flavor and authentic taste.
- Stir gently after adding coconut milk to prevent the rice from breaking.
- Season lightly with salt—kiri bath should have a mild, balanced flavor.
- Press the cooked rice into a flat tray while hot for clean, neat slices.
- Let it rest for a few minutes before cutting to help it set properly.
- Traditionally prepared for auspicious moments and celebrations in Sri Lanka.
Video
Serving Suggestions
for Sri Lankan Milk Rice (Kiri Bath):
- Serve with lunu miris (spicy onion sambol) for a classic savory pairing
- Enjoy with jaggery or kithul treacle for a sweet traditional touch
- Pair with ripe bananas for a simple and comforting breakfast plate
- Add fish curry or chicken curry for a more filling festive meal
- Serve alongside pol sambol (coconut sambol) for extra texture and flavor
- Enjoy warm with black tea or plain milk tea, especially during celebrations in Sri Lanka
Frequently Asking Questions (FAQs)
Sri Lankan Milk Rice (Kiri Bath)
What is kiri bath?
What type of rice is best for kiri bath?
Can I use canned coconut milk?
Is kiri bath gluten-free and vegan?
Is kiri bath sweet or savory?
How is kiri bath traditionally served?
Can kiri bath be made ahead of time?
Sri Lankan Milk Rice (Kiri Bath)
Sri Lankan milk rice, or kiri bath, is a traditional dish made with rice and coconut milk, symbolizing prosperity and new beginnings. Commonly prepared for New Year and special occasions, it is enjoyed with savory or sweet accompaniments in Sri Lanka.
Ingredients
- 2 cups white rice, (short-grain or medium-grain)
- 4 cups water, (depending on the type of rice you use, you might need to increase the amount of water by an extra cup of water)
- 1½ cups thick coconut milk
- 1 teaspoon salt (or to taste)
- 2 inch pandan leaf , (pandan leaf gives a subtle taste and aroma to the kiribath)
Instructions
- Rinse the rice thoroughly under cold water until the water runs clear.
- Add the rice and water to a heavy-bottomed pot and bring to a boil over medium-high heat.
- Add pandan leaf(2″-optional)if available.
- Reduce the heat to low, cover, and cook until the rice is soft and all the water has been absorbed (about 18–20 minutes).
- Add the thick coconut milk and salt to the cooked rice. Stir gently to combine.
- Continue cooking over low heat for 5–8 minutes, stirring occasionally, until the coconut milk is fully absorbed and the rice becomes creamy and slightly sticky.
- Transfer the hot milk rice to a lightly greased plate, tray, or dish.
- Press the surface evenly with the back of a spoon or a spatula dipped in water.
- Allow the milk rice to cool for 5–10 minutes until it firms up slightly.
- Cut into diamond or square shapes and serve warm or at room temperature.
Notes
- Use short-grain or medium-grain rice for the best creamy yet firm texture.
- Rinse the rice well until the water runs clear to prevent excess starchiness.
- Cook the rice fully in water before adding coconut milk to avoid curdling.
- Always use thick coconut milk for rich flavor and authentic taste.
- Stir gently after adding coconut milk to prevent the rice from breaking.
- Season lightly with salt—kiri bath should have a mild, balanced flavor.
- Press the cooked rice into a flat tray while hot for clean, neat slices.
- Let it rest for a few minutes before cutting to help it set properly.
- Traditionally prepared for auspicious moments and celebrations in Sri Lanka.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 271Total Fat: 18gSaturated Fat: 16gUnsaturated Fat: 2gSodium: 165mgCarbohydrates: 25gFiber: 7gSugar: 0gProtein: 4g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
