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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.”

Blueberry Milk Rice AKA Sri Lankan Kiribath

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?! 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!

Dairy free milk rice

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“.

Blueberry Milk Rice

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!

Easy creamy blueberry milk rice

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 FacebookInstagram, and/or Pinterest!

Creamy, slightly sweetened, rose water and cinnamon scented, blueberry flavored "kiribath" or milk rice can provide you with an energizing breakfast to start to your day!

Blueberry Milk Rice “Kiribath”

5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 25 minutes
Additional Time: 30 minutes
Total Time: 5 minutes
Servings: 8 servings
Author: Shashi
Creamy, slightly sweetened, aromatic, blueberry milk rice or "kiribath" – can provide you with an energizing breakfast to start to your day!


  • 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


  • 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


Serving: 1g | Calories: 171kcal | Carbohydrates: 16g | Protein: 2g | Fat: 12g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Sodium: 42mg | Sugar: 8g
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Recipe Rating

  1. […] with just about every meal. Somedays, rice is even consumed at breakfast ~ in the form of “kiribath.” And, then for any celebration, she will always have some yellow rice, similar to this […]

  2. […] ago, I received an American Express Gift Card for $250 in the mail as, by some good fortune, my blueberry kiribath recipe had managed to procure a runner up position in a […]

  3. […] cake for dessert. Then, on Christmas day, we got to have them for dessert after a breakfast of kiribath (milk […]

  4. Alex Phuong says:
  5. […] Lanka, it often seemed like rice was the center of just about every meal. For breakfast there was "kiribath", which consisted of rice cooked in milk; for lunch and dinner, there was usually rice with […]

  6. […] the early days of my blog, I made a blueberry kiribath as well as a pumpkin spice kiribath which were so good that they made portion control […]

  7. Yum, I want to try this now!

  8. What a clever redo on kiri bath!! I think my kids would totally dig this one because it would be a sweet treat. I may even throw on some chicken curry and get a sweet and spicy thing going on. Okay… better stop.. my mouth is watering. 🙂

  9. Pang @ circahappy says:

    I bet this tastes wonderful. It somewhat sounds like one of the Thai dessert my mother made when I was little, too. This must taste so good; I am intriqued & would love to try making it 🙂

  10. Sonali- The Foodie Physician says:

    I’ve never had kiribath but it sounds wonderful! The color is so pretty and inviting! Good luck with the contest Shashi 🙂

  11. chrisscheuer says:

    This is so unique and a beautiful color. I would love to see this on my breakfast table!

  12. hotlyspiced says:

    What a pretty dish this is. I have never ever seen rice presented like this. I also didn’t know all those benefits of eating rice. I would love to try this xx

  13. Shashi this is a really unique recipe. Love the fact that I can eat as it is gluten free and dairy free. I could picture eating this for breakfast or snacking on it all day long. Fun Recipe and post. Sharing of course!

    • Shashi says:

      Thanks so much Bobbie! My daughter and I snacked on this through out our post and then were shocked we only had a piece each leftover for the next day! 🙂

  14. I learnt something new here today. Good luck in the competition Shashi 🙂

  15. genevieve y says:

    Anything with coconut milk in it is a win for me- I love the combination of all the flavours in this! Happy Friday!

    • Shashi says:

      Thank you so much Genevieve! If you like coconut – then you could top this with coconut cream and sprinkle toasted flaked coconut on top!

  16. Ashley says:

    Well I have never heard of kiribath before, so I learned something new today! I love the spin you put on your mom’s recipe – blueberries and honey are one of my favorite combos!

  17. Kelly says:

    Thanks for sharing your version of this traditional dish, Shashi! I love the pretty blue color and the coconut milk, rose water and blueberry combo sound amazing!

  18. I have never heard of this, Shashi, so thank you so much for introducing me to it!
    I am swooning simply at that beautiful colour! I’d love to have a big pan of this on standby for mid-morning snacks.
    I hope you have a great weekend!

    • Shashi says:

      You are so welcome – and thank YOU, Helen! Fresh blueberries are so much fun to work with – they impart such a gorgeous color -don’t they? Hope you have a wonderful week!

  19. Sounds interesting and delicious! I am most certainly intrigued. Thanks for this lovely post!

  20. Howie Fox says:

    Woah! I never had milk rice with coconut milk. Well, now that I think of it I had, for example a thai curry. But well, I wanted to say I never tried coconut milk and rice that way! Made me curious 🙂

  21. This looks super interesting! How unique! I love it!

  22. Chris says:

    At first I thought this was like a blue rice krispy treat! But then I read through and found it was way way way healthier than that dried rice cereal. Pretty awesome recipe! Do you eat it cool/room temp or heat it up a bit?

    • Shashi says:

      Thanks so much Chris! It’s traditionally supposed to be eaten at room temperature. But I ate the leftovers cold and it was just as good!

      Though I must say, these naturally blue colored rice krispies you speak of ARE a fantastic idea 🙂

  23. I love kiribath and I love how you put your spin on it: very creative!

    Have a great weekend my friend!

    • Shashi says:

      Dude – you know what kiribath is???? Have you been to Sri Lanka? Have friends from there? I am so intrigued…

      Hope you had a great weekend – and a wonderful week ahead!

  24. I love this idea! Blueberries sound so good in here!

  25. foodrecipeshq says:

    I did not know about Kiribath… It’s rice in the milk but a different one. Different consistency, right? I like the sweet touch and the addition of blueberries.

  26. thenutritiouskitchen says:

    Oh my gosh this is so creative!! I love it! Never would I have thought to use the rice like this…pinning!

  27. That’s one thing I love about your site and your cooking Sashi (well there are many things I like about it 🙂 ) you bring cooking and recipes from your background that I’ve never heard of but would definitely be interested in trying one day. Another pinned lol 😀

    • Shashi says:

      Awwv- such kind words – thank you so much Neil! I am beyond honored and grateful you keep coming back and reading and pinning – thank you so so very much!

  28. I loved learning about this dish. Your sweetened version looks and sounds delightful!

  29. I love your twist! You’re a girl after my own heart with that sweet tooth. Looks so pretty too!

    Have a fabulous weekend friend!

    • Shashi says:

      Haha – a spoonful of sugar sure does work it’s magic- right? 🙂
      Thanks so much Melanie – hope you had a wonderful weekend and have a wonderful week!

  30. thelady8home says:

    Shashi, I definitely dig more rice than wheat, and we call rice ‘bhat’ as well! This looks lovely, and I would have loved to give it a try.

  31. Tara says:

    I’ve never heard of this but it looks so tasty, and pretty too!

  32. What a super cool recipe – love learning about Sri Lankan dishes and gonna try this one out for sure.

  33. Farrah says:

    I’ve never heard of this before, but it sounds and looks so good! <3 Yay for coconut and rice!

  34. it seems like few words in nepali and sinhalese is same – we have rice pudding very often as well but you have taken it to a whole another levels. looks delicious.

  35. Angie@Angie's Recipes says:

    What a cool and creative rice recipe! Gorgeous blue colour, Shashi.