Sri Lankan Coconut Milk Rice

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A beloved Sri Lankan breakfast staple, this gentle coconut milk rice is simmered until creamy then pressed into a soft slab and cut into squares. Traditionally paired with fiery lunu miris and a curry, it is the ultimate comfort food on the island.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 18 gFat
• 15 gSaturated Fat
• 78 gCarbs
• 3 gFiber
• 2 gSugar
• 8 gProtein
• 590 mgSodium
• 350 mgPotassium
• 40 mgCalcium
• 3 mgIron
• 2 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the rice

• 2 cups raw samba or short-grain white rice
• 2 cups water
• 1 pandan leaf, knotted (optional)
• 1/2 teaspoon salt

For finishing

• 2 cups thick coconut milk (fresh if possible)
• 1/2 teaspoon salt
• 2 tablespoons thick coconut cream (optional)
• 1 tablespoon roasted cashews for garnish (optional)

Directions

1. Rinse the rice in cold water three to four times until the water runs almost clear, then drain well.
2. Combine the drained rice, water, pandan leaf, and salt in a heavy-bottomed pot with a tight lid and bring to a brisk boil over medium-high heat.
3. Reduce the heat to the lowest setting, cover, and simmer for 10 to 12 minutes, until the water is nearly absorbed and the rice is just tender.
4. Pour in the thick coconut milk and the additional salt, stir very gently once, cover again, and continue cooking on low for 10 to 12 minutes until the rice is soft, glossy, and creamy.
5. Remove the pot from the heat, drizzle the coconut cream over the top if using, cover, and let it steam rest for 5 minutes without lifting the lid.
6. Discard the pandan leaf and fluff the rice lightly with a fork, taking care not to mash the grains.
7. Spread the rice evenly onto a flat plate or shallow tray, pressing it down firmly with a flat spoon to form a compact slab about 1 inch thick.
8. Cut the warm slab into neat squares or diamonds and serve immediately with lunu miris, seeni sambol, and a coconut curry.

Cook’s Notes

• Use freshly pressed thick coconut milk for the richest, most authentic flavor; canned full-fat coconut milk is a fine substitute.
• Samba rice is traditional, but Japanese short-grain or Thai jasmine rice both produce a similarly soft, slightly sticky texture.
• Keep the heat low during the second simmer so the coconut milk does not scorch on the bottom of the pan.
• Press the rice firmly while still very warm so it holds its slab shape when cut; cold rice will crumble.
• For a true Sri Lankan breakfast, serve alongside spicy lunu miris (onion sambol), seeni sambol, and a fish or chicken curry.

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