Sri Lankan Food Blog

  Kiribath with lunu miris Kiribath is a special type of rice, cooked with thick coconut milk and often served during special or auspicious occasions, such as Sinhalese New Year. There are a few versions of kiribath, but the basic procedure is to start by boiling a pot of rice. Before the rice finishes cooking, add coconut milk and a pinch of salt. The coconut milk makes the rice creamy and rich and helps it form a sticky consistency. Once the rice is finished cooking, it’s cut into wedges and served like slices of cake. Kiribath can be eaten along with a number of different Sri Lankan dishes, often either sweetened with jaggery or consumed salty with chili sauce or curry. One of the most common ways to garnish kiribath is with lunu miris, a sambol chili sauce made from red chilies, onions, lemon juice, salt and sometimes dry Maldive fish, all ground into a paste using a stone mortar and pestle.