Kiri Buth (Milk Rice)
indian, main dish
250 gm rice
250 ml water
375 ml thick coconut milk
1/2 teaspoon salt
Wash the rice and place in a pan with the water. Bring to the boil and simmer until rice is soft. Add the coconut milk and the salt and mix well with a wooden spoon. Gover the pan and simmer over a low flame until the milk is absorbed. Place the rice on a shallow serving dish and flatten smooth. Cut into diamond or square shapes. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0
Yield: 1 servings