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 Kiribath | |
| Alternative names | කිරිබත්, Milk rice |
|---|---|
| Course | Breakfast, Main dish |
| Place of origin | Sri Lanka |
| Associatedcuisine | Sri Lankan cuisine |
| Cooking time | 50minutes to 1 hour 20 min |
| Main ingredients | Rice,coconut milk |
| Ingredients generally used | Salt |
| Variations | Mun Kiribath, Imbul kiribath |
| Similar dishes | Coconut rice |
Kiribath (Sinhala:කිරිබත්) is a traditionalSri Lankan dish made fromrice. It is prepared by cooking rice withcoconut milk, hence this name, and can be considered a form ofrice cake orrice pudding.[1] Kiribath is an essential dish inSri Lankan cuisine. It is very commonly served forbreakfast on the first day of each month and also has the added significance of being eaten for any auspicious moment throughout one's lifetime which are marking times of transition.[2][3] It is one of the more renowned traditional dishes inSri Lanka.[4]
The word is acompound with a transparent meaning in theSinhala language, whereKiri (කිරි) means "milk" andbath ( බත්) means "rice".
The origins of kiribath are not clear, although the dish seems to be unique to Sri Lanka.[5]
It is said thatSujata offered kiribath toGautama Buddha whilst he was meditating under thebodhi tree, just before attaining enlightenment.[3][6][7]
In a Sinhalese home, and during Sinhalese holidays and ceremonies kiribath plays a significant role. The dish celebrates festive or auspicious occasions and symbolises the beginning of new pursuits or transitions in life.[6] Traditionally it is also eaten by families on the first day of each month.[7]
Kiribath has a very important role for the Sinhalese in celebrating theSinhalese New Year where it will be consumed as the first meal of the year.[8][6] At the dawn of the new year, a hearth within the household is lit by the lady of the house and the traditional pot of kiribath is boiled. Sometimes rice that has been kept especially for this occasion will be used, as this occasion requires the best rice, which is expressed in terms of taste. When the cooking is finished, after a series of observances and rituals the family begins to eat, but not before making an offering to the Buddha and gods first. The family will eat from the same rice, as if they are symbolically dining together with the Buddha and the deities. During theSinhalese New Year, or on any other special occasion, kiribath will be served as the main dish and centrepiece of the meal. At the table, kiribath is served alongside traditional sweets likeKevum,Kokis,bananas and many other delicacies. After this, the oil lamp is lit and the first meal of the year commences.[9] The kiribath symbolises life and so it is fed to the rest of the family by the head of the family, either the father or the mother, to their progenitors for the New Year.[10]
Kiribath is traditionally the first solid food fed to an infant.[11][6][7]
Kiribath is fed by bridegrooms to brides at their wedding.[6][7]
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Kiribath is typically prepared from four basic components: white short-grain rice, thick coconut milk or basic milk,[clarification needed] water and salt to taste.[6][12]
It is made from starchy and sticky rice, traditionally a variety known asrathu haal or rathu kakulu haal for its neutral flavour and cooking qualities.
The rice is cooked incoconut milk, sometimes with addedingredients such assesame seeds orcashew. Kiribath is commonly compressed and cut into diamond or square shaped blocks before serving.[6]
Kiribath is usually served withlunumiris, a relish made ofred onions, mixed withchili flakes,Maldives fish,salt, andlime. It can also be consumed withseeni sambol,jaggery, bananas,[13] hoppers, bread and roti.[14]
Although served onto the plate with a spoon, kiribath is traditionally eaten by hand to mix with the lunumiris.[15]
There are variations of kiribath including:
Mung kiribath (Sinhala:මුං කිරිබත්) is a variation of Kiribath is made by adding boiledgreen gram to the milk rice. The same recipe and procedure can be followed to make this variation. It is often prepared in Buddhist temples.[6]
Imbul kiribath (Sinhala:ඉඹුල් කිරිබත්) is 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, calledPani pol, is placed in the center. The banana leaf is folded and rolled vertically and pressed firm giving it its unusual cylindrical shape.[6][13]
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