Milk Rice with Coconut Stuffing (Imbul Kiribath)Serandib NZ
Method: Cook milk rice. Follow direction below. While the rice is cooking make the peni-pol filling. Now assemble the imbul kiri bath. 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 un-mold, into a plate. Enjoy!
How make the milk rice (kiri bath): Ingredients:
- 3 cups of white rice ( AMK Kiribath Rice or Derana White Raw Rice available at Serandib))
- Cream of 1 coconut (or one 13 oz can) (Maggi Coconut Powder or Ma’s or Derana Coconut Milk or Cream cans from Serandib)
- Salt to taste
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.
How to make the filling (peni-pol):
- 1 1/2 cups freshly grated coconut.
- 1/2 cup of Kitul Treacle (Derana AMK and Kithul Treacle available at Serandib)
- 3 cloves crushed.
- Pinch salt.
- Pinch pepper.
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)