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Kiribath (Sri Lankan Milk Rice)

Lunu Miris recipe adapted from Rice & Curry: Sri Lankan Home Cooking by S. H. Fernando Jr
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Ingredients
  

FOR THE KIRIBATH (Sri Lankan Milk Rice):

  • 1 cup white rice
  • 2-2.5 cups water
  • 1 cup milk

FOR THE LUNU MIRIS (spicy onion-fish condiment):

  • 1 red onion peeled and cut into chunks
  • 1 Tbsp. dried Maldive fish chips or 2-3 Tbsp. dried shrimp if Maldive fish is not available
  • 4 Tbsp. red chili flakes
  • Juice of 1 lime
  • Salt to taste

Instructions
 

FOR THE KIRIBATH (Sri Lankan Milk Rice):

  • Wash rice and place in 3-5 quart pot.
  • Add water, bring to a boil, reduce heat and simmer for 10 minutes.
  • Add milk and stir well.
  • Cook on low heat for 15 minutes or until rice is cooked but not soggy.
  • Pour rice mixture into a casserole dish or square cake pan and smooth top. Let cool completely before serving.

FOR THE LUNU MIRIS (spicy onion-fish condiment):

  • Place onion chunks in food processor bowl. Pulse until onion is roughly chopped. Add Maldive fish or dried shrimp, red chili flakes, lime juice, and salt to taste. Pulse just until combined. Taste and add additional Maldive fish/dried shrimp, chili flakes, lime juice, or salt if you so desire.

Notes

Maldive fish can be hard to find -- ask your local Indian grocer, if you have one nearby, or look online. Dried shrimp can serve as an adequate substitute.