Kiribath – Rice Pudding

Rating: 2.71 / 5.00 (7 Votes)

Total time: 45 min

For 4-6 people:


Rinse the long-grain rice, drain in a sieve, bring to the boil with 500 ml of water, butter and 1 1/2 tsp. salt in a saucepan over medium heat and then simmer at a low temperature until the liquid is almost absorbed and evaporated. Pour in the coconut milk and continue to simmer at a low temperature, stirring continuously, until it too is absorbed.

Meanwhile, for the filling, bring the sugar to the boil with 3 tbsp. water in a saucepan and caramelize until light brown. Immediately extinguish with 150 ml of water and let it melt while stirring.

Add the coconut flakes, cinnamon and nutmeg and cook at a low temperature until the coconut-caramel mixture is only slightly moist.

Coat a small soufflé dish or baking dish with a little butter, pour in one third of the rice pudding, spread 2 tablespoons of the coconut caramel evenly over the rice pudding, top with the remaining rice pudding and press together until slightly smooth.

Turn the rice pudding out onto a serving plate.

Bring to the table sprinkled with the remaining coconut caramel.

Kiribath is a traditional New Year’s meal. It is also often served with sambals (hot, spicy sauces) and curries.

It is best to use a coated saucepan for preparation.

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