Kiri Bath

Kiri bath or milk rice is an important dish in Sri Lanka to mark joyful beginnings. It has become a proud symbol of our identity. Because it is a symbol of prosperity, it is a dish that marks an auspicious occasion or tradition. Kiri Bath, also called Paal Soru in Tamil, is the first meal that is consumed after the Sinhala and Tamil New Year has dawned. The head of the house, feeds the family a mouthful of the milky rice.

Rooted deeply in Sri Lankan culture, kiribath has been cherished for generations, originating from rural practices where rice and coconut milk were readily available ingredients. Over time, it evolved into a ceremonial dish associated with important events such as weddings, religious ceremonies, and New Year celebrations (Sinhala and Tamil New Year).

The preparation of kiribath involves cooking rice in thick coconut milk until it absorbs the creamy texture and richness of the coconut. The dish is traditionally cooked in a large pan and then spread out to cool, resulting in a solid block that is later cut into squares or diamonds for serving. This simple yet flavorful dish highlights the natural harmony of rice and coconut, offering a comforting and nourishing experience.

Beyond its culinary appeal, kiribath carries cultural symbolism. It symbolizes prosperity, good fortune, and communal harmony, making it an offering of blessings during festive occasions. Its serving often marks the beginning of a new endeavor or celebration, fostering a sense of togetherness among family and friends.
Kiribath is typically served with a variety of accompaniments depending on personal preferences and regional customs. It can be enjoyed plain, paired with savory condiments like lunumiris (spicy onion sambol) or seeni sambol (sweet caramelized onion relish), or even with curries and spicy gravies.
Kiri Bath also has other customary variations. While these retain the most important ingredients of rice and coconut milk, the dishes include ingredients that enhance the taste and appearance.

The additional ingredient in Imbul Kiri Bath is the delectable Peni Pol – grated coconut in treacle. Imbul Kiri Bath when prepared looks a lot like dumplings, cup-shaped or as elongated moulds with the peni pol filling in the centre. Preparation is simple. One can find a mould in a tea cup or a simple non-stick sheet to make the preparation. A few spoons of pol peni in-between two portions of Kiri Bath and wedged securely makes a succulent dumpling that would be bursting with sweetness with every bite.

The additional ingredient in this preparation is green gram – mung beans. Generally green gram is either soaked overnight or boiled before being cooked with rice and milk. The addition of green gram means extra nourishment to an already wholesome meal.

Pongal is an important dish among Tamils celebrating the New Year. It is a flavoursome rice dish, which traditionally is made in earthenware pots on a wood fire. Red raw rice is cooked with moong dhal to make Sakkarai Pongal, which is made into a sweet delicacy with the addition of jaggery, ghee, cashew nuts, raisins and cardamom. Ven Pongal or Melagu Pongal on the other hand is a savoury delicacy. Ven – the Tamil word for white, is served at breakfast.

Sri Lankan Traditional Foods