2024 Jul 27
Inspired by our very own Savindri (Sav) Perera, who captured hearts during her time on MasterChef Australia, here’s our take on her Crispy Kiribath recipe!
This recipe takes creamy milk rice and turns it into a delightful textural experience, perfect for impressing your family and friends.
Have a go at it with Aunty D!
Ingredients
Raw white rice 1 1/2 cups
Water 2 1/2 cups
Salt 1 tsp
Thick coconut milk 1 1/2 cups (you can use coconut 1 nos)
Oil 1 tbsp
Method:
Grate one coconut and squeeze the grated coconut with water to extract thick coconut milk.
Wash the raw white rice thoroughly until the water runs clear. Drain the rice and add it to a pot over heat along with water and salt. Cover with a lid and let the rice cook.
Once the rice is cooked, stir in the thick coconut milk. Gently fold the coconut milk into the rice until well combined. Let the mixture simmer for a few more minutes on low heat, allowing the flavors to come together.
Transfer the cooked rice mixture to a flat dish. Spread the rice evenly to create a uniform layer.
Use a sharp knife to cut it into diamond shaped pieces. Heat oil in a frying pan over medium heat. Carefully add the kiribath pieces to the hot oil and fry each side until golden brown and crispy.
Remove the fried kiribath pieces from the pan and serve it up hot!
Take it one step further by adding a poached egg and drizzling kithul treacle on top!
Aunty D. is a full-time mom working a little magic in the kitchen whenever she’s got time on her hands. She brings to you easy and fast recipes with a twist of Sri Lankan spices and cooking techniques. Get Cooking!
