Kiribath: Sri Lankan coconut milk rice

Ingredients and method

Ingredients

• 1 cup dry white jasmine rice; not parboiled or instant rice
• 1 3/4 cups water, plus more hot water if needed
• 3/4 cup unsweetened full-fat canned coconut milk, stirred smooth
• 1/4 teaspoon fine salt, plus more to taste
• A few drops of neutral oil for the serving dish or spatula

Method

1. Rinse the rice and drain. Put it in a heavy saucepan with the measured water. Bring to a simmer, cover and reduce to low heat. Cook until the grains are very soft; if the pan dries before the centers soften, add hot water a few tablespoons at a time and continue cooking.
2. Uncover and stir in the coconut milk and salt while the rice is still hot. Cook over low heat, stirring along the bottom to prevent scorching. Press some grains gently against the pan as you stir.
3. Continue until the rice forms a thick, cohesive mass with no pool of coconut milk. It should hold a mound on a spoon rather than pour. Taste for salt. If it remains loose, cook uncovered a little longer; if firm grains remain, add hot water and cook them through before shaping.
4. Lightly oil a shallow heatproof dish or plate. Transfer the hot rice and press it into a layer about 3/4 inch thick using a lightly oiled spatula. Allow just enough cooling for the mass to hold together, then cut squares or diamonds with a clean, damp knife.
5. Serve warm with seeni sambol or another savory accompaniment. Promptly portion and refrigerate any rice you will not serve; do not wait for a large tray to become completely cold on the counter.