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
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 🙂
I know what you mean Howie! This dish is traditionally a savory dish – not a sweet one – but I had to change things up 😉
This looks super interesting! How unique! I love it!
Thanks Rebecca!
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?
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 🙂
I love kiribath and I love how you put your spin on it: very creative!
Have a great weekend my friend!
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!
I love this idea! Blueberries sound so good in here!
Thanks so much Cindy!
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.
Yes – a different consistency for sure!
Thanks so much Daniela!
Oh my gosh this is so creative!! I love it! Never would I have thought to use the rice like this…pinning!
Thank you so much Selena!
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 😀
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!
I loved learning about this dish. Your sweetened version looks and sounds delightful!
Thanks so much Alanna!
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!
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!
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.
Thanks so much Minnie! So interesting to know the similarities…
If you give this a try, I would so love to know what you think…
I’ve never heard of this but it looks so tasty, and pretty too!
Thanks Tara!
What a super cool recipe – love learning about Sri Lankan dishes and gonna try this one out for sure.
Thanks so much Deanna! Ooh – I would love to know your thoughts when you make this …
I’ve never heard of this before, but it sounds and looks so good! <3 Yay for coconut and rice!
Thanks so much Farrah!
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.
Thanks so much Dixya!
What a cool and creative rice recipe! Gorgeous blue colour, Shashi.
Thank you so much Angie!