Skip to Content

Blueberry Milk Rice “Kiribath”

“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 Srilankan Kiribath @RunninSrilankan

“Kiribath”, pronounced key-ree-bah-th is a traditional Sri Lankan savory dish made with “kiri” or milk, and “bath” or rice; and, it 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 (a native language of the largest ethnic group in Sri Lanka), 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, or 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”.

[Tweet “Blueberry Milk Rice aka “Kiribath” @RunninSrilankan @eatusrice”]

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 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 or even a quick pick-me-up snack – anytime!


Naturally sodium-, cholesterol-, trans fat- 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 it’s 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.


“If you’re looking for a nutritious, sustainable, safe, locally-grown, and GMO-free food, “Think U.S.- Grown Rice.”

Want to learn more about the benefits of U.S.-grown rice? Or, looking for more recipes with rice?
Please visit the U.S.A Rice Federation >HERE< • Like them on Facebook • Follow Them on Twitter

Blueberry Milk Rice "Kiribath"

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!


  • 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


  1. Place the rice and coconut milk and water in a deep pan and bring to a boil
  2. When mixture reaches a rolling boil, turn the flame/heat down low
  3. Add the cinnamon, blueberries, salt, honey and rose water (which adds a lovely flavor and scent, but is totally optional) and stir well
  4. 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.
  5. Remove from heat and pour into a shallow glass container
  6. Let cool (I let mine sit in the fridge for 30 minutes) before cutting into squares
  7. Eat plain or topped with whipped coconut cream

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram &/or Pinterest tagging @SavorySpin #SavorySpin

An InLinkz Link-up

Almond Turkey Burgers

Monday 22nd of November 2021

[…] 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 […]

Easy Homemade Mincemeat Recipe - Savory Spin

Wednesday 16th of June 2021

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

Spiced Rice Pilaff Recipe - Savory Spin

Thursday 28th of May 2020

[…] 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 […]

Vegan Black-Eyed Peas Recipe with Greens Hash - Savory Spin

Monday 30th of December 2019

[…] 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 […]


Thursday 7th of May 2015

Yum, I want to try this now!

Skip to Recipe