Now New Years Day is usually a day of special food traditions for us. Many years ago, the man who later became my husband, decided on our first New Years Day together to take me out for lunch. We went to the White Lion in Niton and had the most amazing steak with peppercorn sauce. Now after the previous evenings festivities that steak tasted oh so good! It’s one of those meals that stands out in my memory. So it’s often a New Years Day tradition to go for a similar lunch.
The other food that is special at New Year is Kiribath. This is something my Srilankan grandmother always makes on celebration days and I have fond memories of it. Until now I’d never made it, so when I saw this months Recipe Redux theme was Good Luck Foods I phoned up my grandmother for tips. This was surprisingly easy to make and my toddler thoroughly enjoyed it with fruit as a snack.
We usually eat Kiribath with bananas and sambal or a chilli sauce but it goes well with all kinds of fruit. I know it looks simple but this really is delicious and it certainly hits the spot in our family.
New Years Coconut Kiribath
A healthy, traditional Sri-Lankan way to celebrate New Year.
Amount Per Serving
Calories from Fat 56
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 15g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 cup rice
- 1.5 cups of coconut milk
- 25g creamed coconut
- Place the rice in a small pan, add the coconut milk and cook as you would normal rice, however keep stirring this as it has a tendency to stick.
- When the rice is almost cooked add the creamed coconut and keep stirring.
- Place the cooked rice in a shallow dish and press down so it is about 3cm deep and firmly packed in the dish.
- Use a knife and slice into squares then put into the fridge to set.
- Serve with fruit, jam and chilli sauce.