Last Updated on December 14, 2020 by Chef Mireille
This week’s Mega Marathon theme of combination meals had me stumped. Sure growing up in America we have classic combo’s like Spaghetti & Meatballs, Bagels with Lox & Cream Cheese, Burgers & Fries, Frankurters & Sauerkraut, but part of the BM rules is to explore the themes via different cultural cuisines. Although I am quite knowledgeable of many international cuisines, I don’t necessarily know which dishes are classically combined together. The ones that I do know about, most I have already presented on the blog so what to do?
Then while browsing the Internet, I came across Kiri Bath and remembered I had a recipe for it I had photocopied from a library book, Rice & Curry. Kiri Bath has auspicious significance and is usually eaten at weddings and for the Sri Lankan New Year. Additionally, it is a common breakfast item. There is both a spicy and a sweet way of eating it for breakfast. Today I am presenting both. The sweet method has the kiri bath sprinkled with grated jaggery (pure cane sugar aka panela or piloncillo) and banana. The savory version is accompanied by a spicy sambol known as Lunu Miris.
Kiri Bath
(adapted from Rice & Curry)
Serves 4-6
Prep Time: 0
Cook Time: 25 minutes
Finishing Time: 10 minutes
Ingredients:
- 2 cups long grain rice
- 2 1/2 cups coconut milk
- 1 teaspoon salt
Combine rice with 1 1/2 cups water in a saucepan. Bring to a boil. Reduce to a simmer and cook for 5 minutes
Add coconut milk and salt. Stir to combine. Simmer on low heat for 15-20 minutes or until all the liquid has been absorbed.
Transfer to a flat plate or dish. and level with a spatula. Leave for 10 minutes to firm up. Slice into squares or diamonds.
Serve with banana and jaggery or Luna Miris.
Kiri Bath & Lunu Miris – Sri Lankan Breakfast
Ingredients
- 2 cups long grain rice
- 2 1/2 cups coconut milk
- 1 teaspoon salt
Instructions
- Combine rice with 1 1/2 cups water in a saucepan. Bring to a boil. Reduce to a simmer and cook for 5 minutes
- Add coconut milk and salt. Stir to combine. Simmer on low heat for 15-20 minutes or until all the liquid has been absorbed.
- Transfer to a flat plate or dish. and level with a spatula. Leave for 10 minutes to firm up. Slice into diamond shapes.
- Serve with banana and jaggery or Luna Miris.
…link
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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56
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Love to read the post. Kiri bhath looks very inviting.
simple recipe and beautiful pictures.
Wow, that is an interesting combo. I will pick the spicy sambal for this kiri bath.
very interesting to learn about this Mir :-))
Traditional Srilankan breakfast, have already tried Kiri Bath and lunu miris at home and have completely fallen in love with Kiri bath, you nailed them prefectly Mir..
Love this srilankan recipe.. awesome, which kind of rice you used.. Basmati is perfect or not
Check my recipes @ http://www.simplytadka.com
I just used regular long grain rice. I am sure Basmati would be fine.
very elegant and beautiful recipe mir!!!awesome…
I like the sweet version, that’s the version I’d prefer I’m sure. Very interesting to see new recipes I’ve never seen before.
Your pictures have come out so well Mir..good to read about this srilankan special…you have got that done so well..
This is one breakfast that I have bookmarked long back..it looks so good and delicious! I think with the inspiration coming from you I shall make it soon.
Wow..It looks delicious..you have done it perfectly
Cooked in coconut milk, this rice is so flavourful . That sweet version looks so tempting..
That’s a very flavorful rice Mir .
That is such a yummy looking dish Mir. Both the sweet and savory versions sound amazing.
Mir Kiri bhat I wanted to try but was not sure I would have takers at home. your pics are enticing me to make a small batch for myself.
I am hearing about this dish for the first time during this marathon. And that rice must be yummy with that rich coconut flavor.
someone gave me a big bag of kiribath rice.besides kiribath what else can i use this rice for?
its basically a short grain rice, so it’s also great for making rice pudding – or Asian savory rice porridge like juk (korean) or congee (chinese)
thank you