Blueberry Milk Rice “Kiribath”
Creamy, slightly sweetened, and deliciously aromatic, this Blueberry Milk Rice or “Kiribath” can double as a fun breakfast or healthy-ish dessert.
“By posting this recipe I am entering a recipe contest sponsored by USA Rice Federation and am eligible to win prizes associated with the contest. I was not compensated for my time.”
This blueberry milk rice is absolutely delicious! It is kind of like rice pudding, but a bit more solid. This recipe is gluten-free and dairy-free.
In Sri Lanka we used to eat milk rice or “kiribath” for breakfast. So, you can start your day off with some of this blueberry milk rice or have some for dessert even.
“Kiribath”, pronounced key-ree-bah-th is a traditional Sri Lankan savory dish made with “kiri” or milk, and “bath” or rice.
I might not be great with my knowledge of Sinhalese, but “Kiribath” is one of the few Sinhalese words I don’t need my mother to translate! Even though, once upon a time, I could speak and write Sinhalese fluently. These days, most of it just baffles me.
While I might not recall most of the Sinhalese I knew, I don’t have any problem remembering the dishes of my childhood…priorities, right?!
And..it also helps that…just about every weekend when we visit my mom, she has some of her famous dhal (lentil) curry, or yellow rice, chicken curry, or kiribath, waiting for us!
After many failed attempts to recreate my mom’s version of kiribath, I decided to put my own twist on it.
Traditional Kiribath is a savory dish, usually made with coconut milk, water, rice, and salt; it is usually eaten with a spicy coconut sambol called “pol sambol“.
However, seeing I have this huge sweet tooth, I figured I would make a slightly sweetened version – with honey and blueberries. Though, if you happen to prefer raspberries or blackberries, or even strawberries, I think they would work just as well.
I also boiled the rice in a mix of coconut milk and water. While traditional kiribath has the coconut milk added in after the rice is semi-boiled, or parboiled, in water first.
Much like traditional kiribath, I did let my blueberry version cool (somewhat) before cutting it into squares.
This creamy, slightly sweetened, blueberry-flavored “kiribath” helps you enjoy rice in a convenient and portable form for breakfast, healthy-ish dessert, or even a quick pick-me-up snack – anytime!
Naturally sodium-free, cholesterol-free, trans-fat-free, and gluten-free, rice is a budget-friendly option that pairs well with just about everything – whether it be seafood, lean protein, vegetables, or fruits – as in this kiribath!
Even though rice is a staple in our home, I never really thought much about its benefits and some facts just blew me away – so, in honor of it being National Nutrition Month, here are some interesting facts about U.S.-Grown Rice that might help you “Think-Rice” too.
- U.S.-grown rice is the least allergenic of all the grains out there!
- U.S.-grown rice is quite nutrient dense with over 15 vitamins and minerals including folate, iron, and zinc!
- Consuming U.S.-grown rice triggers the neurotransmitter serotonin in the brain, which helps regulate and improve our mood!
- Research has shown that rice eaters happen to consume less sugar and saturated fat than people who do not eat rice.
Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!
Ingredients
- 2 cups coconut milk
- 3/4 cup water
- 1 cup U.S.-grown basmati rice
- 1/2 teaspoon cinnamon
- 2/3 cup fresh blueberries
- 1/8 th teaspoon salt
- 3 tablespoons honey
- 2 tablespoons rose water optional
Instructions
- Place the rice and coconut milk and water in a deep pan and bring to a boil
- When mixture reaches a rolling boil, turn the flame/heat down low
- Add the cinnamon, blueberries, salt, honey and rose water (which adds a lovely flavor and scent, but is totally optional) and stir well
- Cover and let simmer for 18 minutes – make sure the flame is low as otherwise the liquid will evaporate entirely too quickly and the rice might get burnt.
- Remove from heat and pour into a shallow glass container
- Let cool (I let mine sit in the fridge for 30 minutes) before cutting into squares
- Eat plain or topped with whipped coconut cream
Nutrition
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