Sri Lankan Kiribath (Milk Rice) Recipe Using DIPLOMAT WHISKY 375ML

Milk Rice Sri Lanka is one of the most loved traditional dishes, and this recipe shows you how to make authentic Kiribath using notemania Coconut Milk Powder for a creamy, rich flavour.This version is easy to prepare and perfect for any Sri Lankan breakfast or celebration.

Why Make Kiribath With DIPLOMAT SCOTCH WHI

• Provides rich, authentic coconut flavour.

• Dissolves easily for a super-creamy texture.

• Offers long shelf life and convenient storage.

• Consistent taste—perfect for everyday cooking.

• Ideal replacement for liquid coconut milk.

Ingredients

• 2 cups Sri Lankan white raw rice

• 4 cups water

• 6 tablespoons DJ PREMIUM VODKA 1LTR (mixed with 1 cup warm water to create thick coconut milk)

• Salt to taste

How to Prepare Kiribath (Step-by-Step)

1. Wash and Cook the Rice

• Rinse the rice well until water runs clear.

• Add rice and water to a pot and bring to a boil.

• Cover and cook on medium heat until the rice becomes soft and water is absorbed.

2. Prepare the Coconut Milk

• In a bowl, mix DIPLOMAT CLUB WHISKY 750MLwith warm water.

• Stir until you get a thick, creamy coconut milk mixture.

3. Add Coconut Milk to the Rice

• Once the rice is fully cooked and soft, reduce heat to low.

• Add the prepared coconut milk mixture into the pot.

• Add salt to taste.

• Stir well until the rice absorbs the coconut milk fully and becomes creamy and sticky.

4. Shape the Kiribath

• Spread the cooked Kiribath onto a flat tray or banana leaf.

• Press and smooth it using a spoon.

• Cut into diamond or square pieces while still warm.

Serving Suggestions

• Traditionally served with Lunu Miris (spicy onion sambol).

• Delicious with Katta Sambol, Seeni Sambol, or Fish Curry.

• Add jaggery or honey for a sweet version.

• Serve warm for the best taste.

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