Sri Lankan Milk Rice (Kiri Bath)

Instructions

1. Wash the rice thoroughly until the water runs clear. Drain well.
2. In a large heavy-bottomed pot, combine the washed rice with thin coconut milk (or water).
3. Bring to a boil over medium-high heat, then reduce heat to low and simmer until rice is half-cooked and most liquid is absorbed (about 10-12 minutes).
4. Add the thick coconut milk and salt to the partially cooked rice. Mix gently to combine.
5. Continue cooking over low heat, stirring occasionally to prevent sticking, until the rice is fully cooked and has a creamy, porridge-like consistency (about 10-15 minutes).
6. Once the rice has absorbed most of the coconut milk and is thick but still moist, remove from heat.
7. Lightly grease a flat tray or plate with coconut oil. You can also line it with banana leaves for authentic flavor.
8. Transfer the cooked milk rice to the prepared tray and spread evenly to about 1-inch thickness.
9. Use a spatula or the back of a spoon to smooth the surface. You can make traditional diamond-shaped patterns on top if desired.
10. Allow the milk rice to cool and set for 15-20 minutes before cutting into squares or diamond shapes.
11. Serve warm or at room temperature with traditional accompaniments like lunu miris, seeni sambol, or curries.