Kiribath (Sinhala: කිරිබත්) or Milk Rice is a traditional Sri Lankan dish made from white or brown rice. It is prepared by cooking rice with coconut milk, hence this and can be considered a form of rice cake or rice pudding. Kiribath is an essential dish in Sri Lankan food culture.
Milk Rice is sometimes served for breakfast on the first day of each month and has the added significance of being eaten for any special moment throughout one’s lifetime (e.g. Birthdays, Weddings, New Year).
The origins of Milk Rice/Kiribath are not clear, although the dish seems to be unique to Sri Lanka.
It is said that Sujata offered Milk Rice/Kiribath to Gautama Buddha whilst he was meditating under the bodhi tree, just before attaining enlightenment.
Kiribath/ Milk Rice also have variations (e.g. Mung kiribath: මුං කිරිබත්, Imbulkiribath: ඉඹුල් කිරිබත්)
Mung Kiribath: A variation of Kiribath/Milk Rice is made by adding boiled green gram to the milk rice.
ImbulKiribath: A sweet variation of the original. It is made by taking a small amount of milk rice, made in the regular process, and spreading it on a banana leaf. A sweet filling made of coconut and jaggery, called Pani Pol is placed in the center.
Milk rice, or “kiribath,” is indeed a beloved dish during the Sinhala and Tamil New Year celebrations! It’s a staple food that brings a sense of tradition and festivity to the table. The combination of creamy milk rice with the spicy, tangy onion sambal creates a delightful contrast of flavors that many look forward to.
Remember to try it when you are in Sri Lanka!