Kiribath

Ingredients

• 2 cups short-grain white rice
• 4 cups water
• 1 tsp salt
• 1 pandan leaf, knotted (optional)
• 1 1/2 cups coconut milk
• Lunu miris (onion and chili sambol), to serve

Before you cook

• Rinse the rice in several changes of water until the water runs mostly clear.
• Knot the pandan leaf if using.

Steps

1. Put the rinsed rice into a heavy-bottomed pot with the water, salt and pandan leaf.
2. Bring the pot to a boil, then cover and lower the heat to medium.
3. Cook covered for about 15 minutes, until the water is mostly absorbed.
4. Lower the heat further and cook for 10 more minutes, until the rice is soft and a grain sticks easily to your fingers when pressed.
5. Remove and discard the pandan leaf.
6. Pour in the coconut milk and stir until every grain is coated.
7. Simmer gently for 5 more minutes if the mixture looks loose, stirring so it doesn't stick.
8. Taste the rice and adjust the salt.
9. Spread the rice onto a flat platter or tray to a thickness of about 5cm.
10. Smooth the top with the back of a spoon while the rice is still warm.
11. Let the rice cool for 10 minutes until it firms up enough to hold its shape.
12. Cut the rice into diamonds or squares.
13. Serve warm or at room temperature with lunu miris on the side.