Make the Filling (Panipol)

• You can make the Panipol filling in advance or prepare it while the rice is cooking.
• Place the water, sugar, jaggery, and cardamom in a pot. Bring it to a boil over medium heat. Cook for about 3 minutes, stirring frequently.
• Add the coconut and lower the heat. Cook for about 5 minutes stirring constantly till all the syrup is absorbed by the coconut. Remove the pot from the heat while the mixture is still a bit moist. Let the mixture cool and then it will become a bit dry.

Cook the Coconut Milk Rice (Kiribath)

Stovetop Version

• Wash the rice well and soak it in water for 30 minutes. Drain the rice and then put it into a pan with water and salt. Bring the water to a boil and then lower the heat and cook for about 10 minutes covering with a lid. Do not open the lid while cooking. Rice should be almost cooked.
• Open the lid and add coconut milk, stir well with a spoon. Cover and cook on low heat for a further 10 minutes, till all the milk is absorbed and the rice is cooked to a sticky consistency.

Rice Cooker Version

• Wash the rice well and soak it in water for 30 minutes. Drain the rice and then put it into a rice cooker with water and salt and cook till done.
• Open the lid and add coconut milk, stir well with a spoon. Switch on back to ‘Cook’ and cook till the milk is absorbed and the rice is cooked to a sticky consistency.

How to Shape

• Spread a few tablespoons of Kiribath (coconut milk rice) on a plastic wrap and then place the filling in the center.
• Fold the wrap and then roll vertically to create a cylindrical shape. Pinch the long ends with your thumb and index finger.
• Serve with a hot cup of Sri Lankan tea and Enjoy!