Kiri bath කිරි බත්, or milk rice, is a very popular dish in Sri Lanka, carrying a deep symbolic weight as a representation of good fortune and prosperity. Kiri bath is often served during special cultural celebrations such as Singhalese New Year (which falls on the 13th and 14th of April) and at the event of feeding a baby its first solid food. Some very traditional families serve kiri bath on the first of every month and every year to usher in prosperity and good luck for the coming month and year. While it is most commonly consumed for breakfast, it could be eaten for lunch and dinner.
“Kiri bath” කිරි බත් literally translates into “milk rice” in Singhalese (“kiri” කිරි means milk and “bath” බත් means “rice”).
Lunu miris sambola ලූනු මිරිස් සම්බෝල is a very popular hot condiment served with kiri bath. Other popular accompaniments include fish curry, seeni sambol සීනි සම්බෝල and katta sambol කට්ට සම්බෝල.
Kiri bath is traditionally made with brown rice, known in Sri Lanka as “red rice” (rathu haal රතු හාල් or rathu kekulu haal රතු කැකුළු හාල්). Brown rice is widely accepted to be healthier and more nutritious and white rice is generally frowned upon by traditional Singhalese.
For best results, use only fresh coconut milk squeezed from freshly grated coconut. While canned/UHT/reconstituted coconut milk can be used, this convenience comes at the expense of taste and nutrition.
Traditionally, all Sri Lankan dishes such as this milk rice dish were cooked in clay pots known as “hattiya” හට්ටිය over a firewood fire. These organic, unglazed earthen cooking pots coupled with a firewood fire, which together were known as a “dhara lipa” දර ලිප (“dhara” දර meaning “firewood” and “lipa” ලිප meaning “hearth”) impart a distinctively appetizing, earthy flavor and smoky aroma to the food.
Nowadays, modern day kitchen utensils and equipment such as rice cookers and stainless steel cooking vessels have found their way into Sri Lankan households. However, these utensils do not offer that unmistakeable flavor and aroma of food simmered in an earthen pot heated over a firewood fire. For maximum flavor and nutrition, the traditional, time-tested claypot and firewood fire are still the best options.
- 2 cups brown rice
- Water as needed to cook rice (quantity depends on variety of rice)
- 1 cup thick coconut milk
- Sea salt as desired
Wash the rice till water runs clear.
Combine water as required and cook rice as usual.
Add pinch of salt to coconut milk and stir.
Once rice is well cooked, pour coconut milk.
Stir well and cook until liquid evaporates and the result is a thick mass akin to pliable clay.
Take out rice and spread on a serving dish.
Use a knife to cut into diamond shapes.
Serve with condiments and curries.