Débutant
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditionnel
30 min3420 kcal
Sans produits laitiers🌶️🌶️
Kiribath
Rice cooked down in thick coconut milk until it sets firm enough to cut into diamonds — the dish that marks New Year, first days and every beginning worth marking.
Source
Recette de Sri Lankan home kitchens · 🏺 Traditionnel · Everyday Sri Lankan cooking — rice and three or four curries, coconut in nearly all of them, and a chilli level the island is not shy about.
Sri Lankan · celebration food — An ownerless traditional dish, so no cook is credited. The cited article confirms kiribath as rice cooked with coconut milk, cut into diamond shapes and eaten at Sinhala and Tamil New Year and other auspicious occasions. Quantities and method here are this book's own.
Watch it being made · 3 videos
⏱ 40 min🍽 6 portions🔥 340 kcal🇱🇰 Sri Lanka
HalalVéganeVégétarienSans glutenSans produits laitiers
Étapes
Wash the rice well and cook it with the water and pandan until the water is almost gone, about 15 minutes.
Pour in the coconut milk and salt, stir once, and cook uncovered on low for 10–12 minutes, stirring now and then.
Keep going until the mixture is thick and glossy and the spoon leaves a clear trail across the pan.
💡 Stop too early and it will not set — kiribath must be firm enough to hold a cut edge when cool.
Tip onto a flat tray, press to an even 2.5 cm thickness with the back of a wet spoon and leave 20 minutes.
Cut into diamonds and serve with lunu miris or pol sambol.
💡 Astuces
- Eaten on the first of the month, at Sinhala and Tamil New Year, and at any beginning — a birth, a new house, a new job.
- The classic partner is lunu miris — pounded red onion, chilli and lime. The contrast of plain and fierce is the point.
- Cut with a wet knife and wipe it between cuts, or the edges tear.
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