KIRIBATH

Ingredients:.

500 grms medium grain rice
4 cups coconut milk
pandan leaves, and salt
banana leaf or aluminium foil.

Method:
Bring the coconut milk, pandan leaf, salt and rice to boil.
Cover tightly with lid.
Turn heat very low and cook for about 40 minutes
untill all milk is absorbed.
Remove the pandan leaf.
Stir vigorously with a wooden spoon.
Then press the rice in a cake tin to a depth of about 2.5 cm.
Use the aluminum foil to cover the surface of the rice.
Put another plate on top. Press down very firmly the plate.
Put a weight on top and leave at room temperature for few hours.
Remove weight, plate and aluminium foil.
Use a wet knife to cut the rice into 5 cm squares.
Serve with spicy seeni sambal.

This dish was served to us when we visited our friend in Sri Lanka. Its similar to our ketupat and anchovy sambal.