Kiri Bath & Lunu Miris – Sri Lankan Breakfast

Thank you for sharing!

Last Updated on December 14, 2020 by Chef Mireille

Kiri Bath, Sri Lankan Rice CakeThis 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.

Kiri Bath -edit

Serve with banana and jaggery or Luna Miris.

Sweet Kiri Bath -edit

Kiri Bath
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Kiri Bath & Lunu Miris – Sri Lankan Breakfast

Cook Time25 mins
Total Time35 mins

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.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

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Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Priya

    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..

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