Kribath (Milk Rice)

Kribath (Milk Rice)

Ingredients:
* 5 cups red or white rice
* 1 ½ liter thin coconut milk
* 8 cardamoms, crushed
* 3 tsp salt, or to taste
* 500ml thick coconut milk (from 2 coconuts)
* 20g butter, melted


Making Kribath (Milk Rice)
1. Wash and drain rice. Combine rice, thin coconut milk, cardamoms and salt in a rice cooker pot and turn it on.
2. When rice is cooked, stir through the thick coconut milk to mix well. Cover lid and allow rice to absorb the coconut milk, about 15 minutes.
3. While the rice is still warm, press into a shallow 8x8” pan which has been lined with banana leaf and greased.
4. Apply just enough pressure for the rice to hold together in a compact shape. Smoothen the top with a banana leaf and apply melted butter on the rice.
5. When cool, cut into diamond-shapes. Serve warm or cold with sambol or curry.