What to Cook When It’s Hot, Part 1: Kiribath [COLD RECIPE]
Good Morning Everyone!
It’s hot. Really hot. Now, for some of you… hot is the norm. For me living on the coast, hot makes us whine…. a lot. When the weather soars over 90 degrees here, our local pool becomes a resting spot for the neighbors, the box fans get blowing, and I sit here blogging to you with a wet towel on my head. (No joke… it’s that hot!). It’s also the time when I absolutely want to cry when I think about cooking. Yes, I could easily cave and sit in the drive-thru line of the McDonald’s or Wendy’s… but why? It’s SO gross!! No, I refuse to put junk into my body simply because Mother Nature decided to give me one last burst of summer. Instead, I’ll get creative and make dishes that require as little time in front of the stove as possible. Remember that saying: K.I.S.S. ? (Keep It Simple Sweetie). We’re employing that rule all day long.
Today you will see a series of three blog posts. Each post is everything I’m cooking for the family in this intense heat wave. These dishes are fast, easy, and most importantly… cold! They are all served at room temperature or chilled. That way, I don’t have to focus on cooking. Instead I can jump in multiple cold showers, and soothe the family when they say, “Mom! I can’t hear the movie over the fans!!”. (Yeah, it’s one of those days). But we’ll brave it together, right?
So let’s look at breakfast this morning.
I’m not a cereal girl. Dairy + me is never a good thing. So instead, I turn to this Sri Lankan dish of coconut milk rice. If you’ve never had coconut rice before, stop what you’re doing. Go to the store and buy 2 cans of coconut milk. Cook 2 cups rice to 3.5 cups of coconut milk over low heat on the stove for 15 minutes stirring occasionally. Add a pinch of salt and dig in…. I promise you that you’ll swoon. But let’s get back to this dish. So I’ve made coconut milk before but this dish is a tad different. If you’ve ever had Filipino Suman then it’s along those lines. This is more of a glutenous rice cake that is often served with curry, or sprinkled with cinnamon and sugar for children. (I chose the latter to keep it simple). I paired it with a chilled hard-boiled egg and some melon. Win! The family was full, the dish was simple. And start to finish I had breakfast done with 15 minutes of cooking time, and 30 minutes of resting time to let everything cool down. Enjoy this recipe everyone, stay cool, and as always… keep on cooking ❤
Sri Lankan Kiribath (Milk Rice)
- 2 cups glutenous rice or jasmine rice
- 2 cups water
- 1 cup thick coconut milk
- 1/2 teaspoon or more salt to taste
- Wash the rice and add it to a large sauce pot. Add the water and cook on medium heat. stirring regularly to ensure the rice doesn’t burn. As the water evaporates lower the heat and add in the coconut milk and salt.
- Cook on low for 10 minutes or until the rice is a soft, creamy porridge-consistency. (Note: I also used my immersion blender to make some parts more porridge-like).
- Take the pan off the heat and let cool for a few minutes. Meanwhile, line a cake tin with cling wrap.
- Pour the rice into the cake tin and press down with a spoon. Let it cool completely (about 30 minutes).
- Then carefully flip over onto a plate and peel off the cling wrap. Garnish with curry or cinnamon/sugar and serve at room temperature. Enjoy!