Cooking with Mafaza a kiribath served with katta sambol. (Recipe)
Home food is always hygienic and delicious.
Since moving into Dubai I have tasted a wide range of cuisines from many parts of the world all in Dubai. The food was really delicious and it has always been a pleasure to taste various types of food from around the world in one country without traveling much at an affordable cost.
Although tasting different types of cuisines were fun I have always missed Sri Lankan food. There are a few shops that sell Sri Lankan food but they are very far from where I live so I have to prepare the sri Lankan food I want.
When I say Sri Lankan food of course they are always unique and delicious.
Most of them are spicy and use various different techniques and a range of ingredients which some might not even know them. There is a long list of sri Lankan food I would like to talk about but today am gonna discuss about one particular such dish which is often served at breakfast and rarely found in a normal kadey in lanka. this dish is none but kiribath in Sinhala which is milk rice although the name sounds simple it’s s prepared and served as a special dish during housewarming, Sinhala new year and on a Sunday (at my house, not sure of the other people in lanka) while all the members of the family are at home which is when we get to eat the same food together.
Kiribath is cooked with white raw rice or red raw rice. Usually both the rice can be used and the final outcome will be delicious.
I shall go down to the recipe and leave it in your hands to try it out and let me know how you liked it when you have some time.
How to serve it is given below after the recipe.
- 2 cups of red/white raw rice
- 6 cups of light coconut milk
- 2 cups of thick coconut milk
- salt to taste
- 3 inch piece of rampa leaf (pandan leaves)
- Wash the rice and add to a pan with some light coconut milk and rampa leaves.
- Cook over a medium high heat for half an hour or until the rice is nearly over cooked.
- Use a rice cooker or pressure cooker and cook as you normally cook rice making sure the rice is nearly over cooked.
- Once the rice is done mix thick coconut milk with salt as required and pour over the rice.
- Mix well and cook over a slow flame until the rice grains are mushy and the milk has completely evaporated.
- Pour on a flat tray and spread it evenly.
- Cool for 5 minutes and cut into diamond shapes (ideal shape for a gathering).
- You can just serve into individual pots as well and serve.
- Serve with katta sambol for a spicy breakfast.
- To eat it sweet serve with a banana and some sugar mixed in to each individual’s preference.
Katta sambol recipe
- 2 big onions
- 2 long green chillies
- Chillie powder as required
- 1 tsp of chillie flakes (reduce if you want less spiciness)
- Salt to taste
- 1 tsp of lime juice
- Peel, wash and chop onions into small fine pieces.
- Wash and chop the green chillies.
- Add into a mortar pestle if using one or into a chopper of the food processor.
- Add the rest of the ingredients and blend together to a fine mixture.
- Transfer to a serving bowl and adjust the salt.
The white item on the plate is the white raw rice kiribath that is cut into diamond shapes which is an easy way to serve.
This is my first food post after many months since my pregnancy and I hope you all enjoyed it.