KIRIBATH AND KATTA SAMBOL

“Kiribath (milk rice) is a breakfast dish which my family reserves for special occasions - it’s also served at the start of the month or new year, and is often the first solid food fed to infants in Sri Lanka. They say - if you let the coconut milk boil over the pot while cooking, good luck will come your way! Kiribath is best eaten with a spicy sambol.”

- JESSICA DE SOUSA

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SERVES 4 - COOKS IN 45

INGREDIENTS

For the kiribath:

• 1 ½ cups glutinous or jasmine rice

• 1 ½ cup water

• ½ can coconut milk

• A pinch of salt

• 3 tablespoons jaggery (palm sugar)

For the katta sambol:

• ½ large Spanish onion

• 4 fresh chillies

• 3 teaspoons dried chilli

• 5 teaspoons of umbalakada (Maldive fish)

• ½ teaspoon salt

• ½ lemon, juiced

METHOD

For the kiribath:

1. Wash the rice and place in a large saucepan with water.

2. Bring it to the boil, until all of the water has almost evaporated.

3. Add coconut milk and salt to taste, then stir until mixed through.

4. Cook on a medium/low heat for 10 minutes, or until soft with a porridge-like consistency.

5. Line a cake tin with cling wrap, and pour the rice into the tin - then gently even out and flatten the rice.

6. Once cool, turn the tin over onto a plate.

7. When completely cold, cut into pieces and serve with jaggery or sambol.

For the katta sambol:

1. Place onions and fresh chilli together in a blender and blend gently, until they appear roughly chopped.

2. Add chilli pieces and umbalakada, and continue to blend for a few seconds.

3. Place in a bowl, and add lemon and salt to taste.

DISH OF OUR HERITAGE

BY JESSICA DE SOUSA

READ HER STORY