Imbul Kiri Bath (Milk Rice with Coconut stuffing)

Milk Rice is a traditional specialty food item of Sri Lanka made for special occasions. Some Sri Lankans believe it is a lucky food. It is simple to make and very tasty.

Ingredients :

• 3 cups of white rice
• Cream of 1 coconut (or one 13 oz can)
• Salt to taste

 for the filling (peni-pol):

• 1 1/2 cups freshly grated coconut.
• 1/2 cup of Kithul treacle (Or substitute 2/3 cup of brown sugar, dissolved in 1/4 cup water)
• 3 cloves crushed.
• Pinch salt.
• Pinch pepper.

Method:

• Clean and wash the rice. Put the rice in a pan, stick in the index finger on surface of rice and fill water up to slightly above the 2nd joint of the index finger. Cover and cook the rice under low heat.
• When the rice is almost done, mix the salt with the coconut milk and add to the rice stir and cook for a few more minutes.
• Alternatively, you can cook the rice in rice cooker with slightly more water than the 3 cup level. Add salted coconut milk about 5 minutes before the rice is done and stir. Cook for about 5 more minutes.
• Bring the treacle to boil under medium heat. Add the rest of the filling ingredients. Cook for about 5 minutes stirring constantly till all the liquid is absorbed by the coconut. (Make sure that it is still moist)
• Put a few spoons of milk rice into an oiled mold. (Any small dish that is not shallow should work). Spread it evenly around the mold up to rim, leaving a hole in the middle. Fill the hole with the filling, and top it with more milk rice, compress so that it is flush with rim of the mold.
• Carefully unmold, onto a plate.