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.
Servings: 4
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).