Monday, April 14, 2014

Sri Lankan Coconut Milk Rice with Sweet Coconut Stuffing (Imbul Kiri Bath)

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Happy Sinhala and Tamil New Year- Aluth Avurudda!!  This is a day to enjoy traditional foods so I wanted to share coconut milk rice (always served on auspicious occasions) stuffed with a delicious sweet coconut filling.  I have not made this dish before for my children and I loved seeing their eyes light up when they tasted the milk rice with the hidden surprise of the sweetened coconut filling.  I was given some wonderful Sri Lankan Ceylon Pure products to try the folks at Gourmet World Market  .  I was fascinated by the amazing rice they gave me to try.  This heirloom whole grain rice was grown over 2000 years ago and was a favorite of the royal courts in ancient Sri Lanka. So I hope you enjoy the New Year- Suba Aluth Avuruddak Wewa!


Ingredients: Coconut Milk Rice- Kiri Bath
2 cups rice
4-5 cups of water
2 cups of coconut milk (fresh, can)
2 Tbs coconut cream (optional)
salt to taste

 Ingredients Pani Pol:
1 1/2 cups Kithul Treacle
3 cups dessicated medium shred coconut
2 tsp vanilla
pinch salt
1 cup chopped almonds (optional)

Directions:
Step 1:  Follow recipe for Pani Pol: Recipe Here. 

Step 2:  Make the Coconut Rice by washing the rice several times with water until the water runs clear from the rice.  Then in a large pot on high heat add rice and 4-5 cups of water. Bring rice to a boil then reduce to a gentle simmer (medium-low heat) and allow to cook for 20-30 minutes until almost all the water is absorbed.

 In a separate pan simmer coconut milk with 2 coconut cream and salt to taste.  Once water is absorbed in the rice, add heated coconut milk to rice. Mix all ingredients well and cook in at a low heat until the coconut milk is fully absorbed. The rice should be very tender and the consistency of the rice should be creamy (kind of like a firm rice pudding).

Directions to Assemble Stuffed Coconut Milk Rice:
On a serving platter lay out a single layer of the cooked coconut milk rice (kiri bath).  Next layer the sweetened coconut (pani pol).

Finish off with another layer of the kiri bath rice. Slice and serve.  To make individual portions of this you can follow the same steps with a small bowl and make sure to create a hole in center.



 Fill in the hole with the coconut filling (pani pol) and cover with more coconut rice. Invert onto a plate and serve.   Enjoy.







 
Some of the wonderful Ceylon Pure Products

To purchase these items, please go to www.gourmetworldmarket.com and click Ceylon Pure on the Vendor list.



Disclaimer: I was sent the above Ceylon Pure products to try out.  I was not financially compensated for this post.  All opinions are my own.


Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

8 comments:

  1. I have never eaten rice like this before, but it looks fabulous!

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  2. looks super tempting n delicious..

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  3. So very unusual, for me, Ramona.

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  4. this is new to me...looks very delicious...inviting pics.

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  5. Very different and it looks like a dish I would enjoy!

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  6. I would love to try this sweet coconut delight :D

    Cheers
    Choc Chip Uru

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  7. Happy New Year to you!! This cake sounds so interesting and of course delicious!

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  8. I freaking love coconut! This looks amazing and a very Happy New Year to you, Ramona! :D

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