Kiribath

Kiribath, also spelled kiri bath, is a traditional Sri Lankan dish consisting of rice cooked with thick coconut milk until the mixture becomes creamy and cohesive. The name derives from Sinhala, with kiri meaning milk and bath meaning rice.

Preparation typically uses short-grain or locally grown rice. The rice is simmered in coconut milk (often with water and a pinch of salt) until it softens and thickens into a porridge-like consistency. The result is cooled and then cut into diamonds or squares for serving. In some households, the texture is kept more solid or more creamy, depending on family preference.

Culturally, kiribath holds ceremonial significance in Sri Lanka. It is strongly associated with weddings, auspicious events, and the Sinhala and Tamil New Year, when it is prepared as a festive dish. It is commonly eaten for breakfast or as part of a celebratory meal. Typical accompaniments include spicy onion-laced lunu miris or coconut sambol (pol sambol). Sweet accompaniments such as jaggery or bananas are sometimes offered alongside.

Variations exist across regions and households, including differences in the type of rice, the amount of coconut milk, and the consistency of the finished dish. Kiribath remains a symbol of abundance and hospitality in Sri Lankan cuisine and is widely recognized as a foundational example of the island’s use of rice and coconut together.