Ingredients
2 cups Red/White "Kekulu" Raw Rice
if your red rice is too dark you can add half white "kekulu" Raw rice to make it pink colour
3 3/4 cup Water
500 ml Thick Coconut Milk
2 tsp Salt
Method
"Kekulu" rice is usually found in an Asian store. If you do not have this rice you could use Basmati/Jasmine rice.
Wash your rice, then drain water and put into a cooking pot. Add the measured water and 1 tsp salt. Cook your rice using your usual method. Keep on a medium low setting. Do not increase heat at any time even if you are in a hurry as the milk rice will get too dry.
Prepare your thick coconut milk with the balance salt and dissolve well. Adjust salt to your liking.
Add the coconut milk to the cooked rice as soon as the rice is done cooking. Do not let the rice cool down. Mix your rice and coconut milk very well and everything sticks together. You can transfer the rice to a dish press it together and shape it. Make sure to do it while the Milk Rice is still hot. You could cut it into a diamond shape or squares.
Once the rice has cooled down you could separate the squares. If you have any left over milk rice, flatten it together and keep in an airtight container and when you want to eat it make a few holes on the top of the rice with a fork and pour either a little coconut milk or fresh milk on top and warm in microwave.
This is a staple breakfast in Sri Lankan homes and also used for all auspicious ceremonies.
Milk Rice can be eaten with Coconut sambal, Chicken curry, Onion Sambal (Seeni Sambol) and Jaggery.
NB: 1 cup rice is enough for two older people.
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