Kiribath with Lunu Miris

Ingredients

• 400 g short-grain white rice
• 600 ml water
• 400 ml thick coconut milk
• 1.5 tsp salt
• 1 pandan leaf
• 1 large red onion, roughly chopped
• 2 tbsp dried red chilli flakes
• 1 tbsp Maldive fish flakes
• 1 tsp salt, for the sambol
• juice of 1 lime

Before you cook

• Rinse the rice three times in cold water and drain it.
• Roughly chop the red onion for the sambol.
• Line a shallow tray with a banana leaf or a sheet of baking paper.
• Squeeze the lime and have a mortar and pestle ready.

Steps

1. Put the rice in a heavy pan with the water and the pandan leaf.
2. Bring it to the boil, then cover and cook over low heat for 12 minutes, until the water has been absorbed.
3. Pour in the coconut milk with the salt and stir once.
4. Cook uncovered over low heat for 10 minutes, stirring occasionally, until the rice is soft and sticky and the milk has all been drunk up.
5. Beat the rice against the side of the pan with a wooden spoon for a minute to break the grains slightly.
6. Tip the rice onto the lined tray.
7. Flatten it into a slab about 2 cm thick using the back of a wet spoon.
8. Leave the slab to set for 15 minutes.
9. Pound the onion, chilli flakes, Maldive fish and salt together in a mortar until you have a coarse, glistening paste.
10. Work the lime juice into the paste and taste it for salt and sourness.
11. Cut the set rice into diamonds with a wet knife.
12. Serve the diamonds warm with the lunu miris alongside, pinching rice and relish together with your fingers.