Mung Kiribath (Sri Lankan Green Gram Milk Rice)! Mung Kiribath, also known as Mung Ata Kiribath or Green Gram Milk Rice, is a healthy variation of Kiribath or Milk Rice, commonly served for breakfast.
Mung Kiribath
(Sri Lankan Green Gram Milk Rice)
Mung Kiribath, also known as Mung Ata Kiribath or Green Gram Milk Rice, is a healthy variation of Kiribath or Coconut Milk Rice, commonly served for breakfast. You can cook it on the stovetop or in a rice cooker. You’ll find an easy-to-follow ‘Mung Kiribath’ recipe with step-by-step instructions and helpful info here. I hope you’ll try and enjoy it as much as I do!!
Looking for more Sri Lankan recipes?
Take a quick look at the recipe collection HERE
What is Mung Kiribath?
In Sinhalese, Mung or Mung Ata means Green Grams, Kiri means “milk” and bath means “rice”. Hence, Mung Kiribath means “Green Gram Milk Rice”. However, milk means not only dairy milk but also coconut milk.
Variation
Kiribath, also known as Milk Rice or Coconut Milk Rice, is a traditional dish commonly served for breakfast and special occasions like New Year’s Day.
Imbul Kiribath (aka Ibul Kiribath) is a sweet variation of Kiribath made by forming rice balls with a sweetened coconut filling called Panipol placed in the center.
Ingredients
You’ll need five simple ingredients to make Mung Kiribath; green gram, rice, coconut milk, water, and salt.
Green Gram
Green gram, also known as Mung Bean, Moong Bean, Moong Whole, or Mung Whole, is an excellent food packed with vitamins and nutrients.
Rice – Traditionally, a Sri Lankan short-grain rice variety called Kakulu Haal is used. Here in Japan, I usually use short-grain Japanese white rice (not glutinous rice). You can also use long-grain Thai white rice or basmati rice.
Coconut Milk – Traditionally freshly squeezed coconut milk is used. I used canned coconut milk. You can also use coconut milk powder dissolving it in warm water or full-fat dairy milk instead of coconut milk.
Serving Suggestions
Mung Kiribath is usually served for breakfast with spicy condiments such as Lunu Miris, Seeni Sambol, and Pol Sambol. Some serve it with spicy chicken or fish curries with condiments like Batu Moju. You can also serve it with sweet side dishes such as jaggery or banana or try it with your choice of sweet or savory side dishes.
Condiments to Serve With Mung Kiribath
Lunu Miris (Sri Lankan Hot Chili Relish) Lunu Miris is made of onions, chili flakes, Maldive fish (optional), salt, and lime.
Seeni Sambol (Sri Lankan Spicy Sweet Onion Relish) Seeni Sambol is a caramelized onion relish with a perfectly balanced flavorful mix of sweet, sour, spicy, and aromatics.
Batu Moju (Sri Lankan Eggplant Pickle) Batu Moju (aka Wambatu Moju) is a sweet, sour, and spicy Sri Lankan-style eggplant pickle.
Pol Sambol (Sri Lankan Spicy Coconut Relish) With Freshly-grated Coconuts Pol Sambol is traditionally made with freshly grated coconut, red onions, chilies, salt, and a squeeze of lime juice.
Pol Sambol (Sri Lankan Spicy Coconut Relish) With Desiccated Coconut You can also make ‘Pol Sambol’ with moistened desiccated coconut.
Mung Kiribath (Sri Lankan Green Gram Milk Rice) Step-by-Step Recipe
Prep Time 10 minutes
Soaking Time 8 hours to overnight
Cook Time 30 minutes
Serves 4-5
Ingredients
100 g Green Gram, soaked overnight
300 g white rice
400 ml water, adjust as needed
1 tsp salt
400 ml thick coconut milk
Instructions
Measure the rice. I used short-grain Japanese white rice (not glutinous rice).
Measure the green gram. I used about 100g of green gram but you can use more as desired.
Prepare the coconut milk, salt, and water as needed.
Soak the green gram in water for about 8 hours or overnight.
Cook rice and green gram with water adding as needed on the stove or in a rice cooker.
Make sure to cook green gram and rice until soft and fully cooked.
When the rice and green gram are tender and fully cooked, add the coconut milk.
After stirring, cook for another few minutes until the mixture thickens and becomes sticky.
Prepare a dish covering it with a wrap.
Pour the rice onto the dish and spread it evenly. Let the rice cool to room temperature.
Invert the rice block to a serving plate and cut it into squares using a knife.
Serve with traditional Sri Lankan chili paste (lunu miris).
You can also serve Mung Kiribath without cutting it into squares.
Looking for more Sri Lankan recipes? Take a quick look at the recipe collection HERE
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Mung Kiribath (Sri Lankan Green Gram Milk Rice)
Equipment
- A Pot or Rice Cooker
Ingredients
- 100 g Green Gram soaked overnight
- 300 g white rice
- 400 ml water adjust as needed
- 1 tsp salt
- 400 ml thick coconut milk
Instructions
- Soak the green gram in water for about 8 hours or overnight.
- Cook rice and green gram with water adding as needed on the stove or in a rice cooker. Make sure to cook green gram and rice until soft and fully cooked.
- When the rice and green gram are tender and fully cooked, add the coconut milk. After stirring, cook for another few minutes until the mixture thickens and becomes sticky.
- Prepare a dish covering it with a wrap. Pour the rice onto the dish and spread it evenly. Let the rice cool to room temperature.
- Invert the rice block to a serving plate and cut it into squares using a knife. You can also serve Mung Kiribath without cutting it into squares.
- Serve with traditional Sri Lankan chili paste (lunu miris).
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