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1st Step
10 Min
Preparing the rice (10 mins), wash the 225g of white rice really well with cold running water. Repeat rinsing a few times until the water runs clear. It is very important to rinse the rice well, as we need to get rid of extra starch so that it is not too sticky and the rice comes out fluffy. Toss the rinsed rice into your rice cooker.
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2nd Step
3 Min
Creating aroma and adding seasonings (3 mins). Add a teaspoon of salt to the rice in the cooker. It will season the rice from the get-go. Then introduce the three pandan leaves, knotted together if they are very long. The pandan leaves give off a unique aroma that is characteristic of traditional Sri Lankan milk rice.
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3rd Step
2 Min
The blue infusion (2 mins). Now take that 750ml of water, and add the medium Nil Katarolu flowers (20 pieces) into it, leave them for a few minutes in it. The flowers will continue to release their natural blue pigment, turning your water a lovely shade of blue. When the water is well-coloured, add this blue water to your rice cooker containing rice and pandan leaves.
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4th Step
10 Min
Do you see your rice cooker? Shut the lid, cover it and set it to cook. Leave the rice until it has absorbed all the blue water and is cooked through. Your rice should now be a very pretty blue.
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5th Step
4 Min
Preparing the Coconut Milk (4 mins). While the rice is cooking, get started on your creamy coconut milk mixture. Mix 2tbsp of MAGGI coconut milk powder with 150ml of water in a separate bowl. Whisk this mixture until the powder is dissolved and you have a smooth, luscious coconut milk.
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6th Step
2 Min
Seasoning the Coconut Milk (2 mins). Mix ¼ tsp of table salt into the blended coconut milk. Mix thoroughly. This tiny bit of salt adds depth and offsets the sweetness of the coconut milk, taking ours one step closer to delicious kiribath.
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7th Step
10 Min
BIG FIRST CREAMY MIX (10 Min). When the rice absorbs the blue water and becomes a little soft, pour in the pre-made MAGGI coconut milk straight into your rice cooker.
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8th Step
3 Min
As soon as the Nil Kiribath has finished cooking and all of its coconut milk soaked in, spoon the cooked rice or flat plate to serve. With a spatula or the back of spoon gently press down to flatten rice out and even it. To serve in the traditional way press the milk rice onto a wet work surface and cut it into diamond or square shapes with a sharp, wet knife. Enjoy the dish warm, maybe with a little grated coconut or some traditional Sri Lankan sambol on the side for a nice contrast.
