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In the last five months my daughter and I worked our way through eleven seasons of 249 episodes, each one just as scintillating, memorable, and marking as the other. Some of our Friday nights were spent binge-watching episode after episode after episode. Now, some people might say that we needed to get off the couch and on with our lives because that much T.V. viewing is just insane, and, in most cases I’d tend to agree. But, after my daughter convinced me to watch that first season of Grey’s Anatomy with her, I became so emotionally vested in that show that I couldn’t stop!
When we were finally all caught up on Season 12, I figured it was about time we got off the couch and into the swing of things – right in time for holiday potlucks and cookie exchanges and long brunches with out of town guests. I am usually a procrastinator when it comes to meal prepping and planning, but I do have one traditional dish that I have been planning on doctoring up.
Every holiday and birthday, my mom makes Sri Lankan Kiribath which is kind of like an unsweetened, hardened rice pudding with coconut milk, rice and salt. There was this one time I made a sweetened Blueberry Kiribath that was a hit, so I figured I would make a Spiced Pumpkin Kiribath for brunch this year when she is here to visit.
My simple, gluten free, Spiced Pumpkin Kiribath entailed:
Bringing together in a pot over medium heat – 1 1/2 cups coconut milk (that I picked up from Big Lots), a 2/3 cup of water, a 3/4 cup of rice (also picked up from Big Lots), a 2/3 cup of 100% pumpkin puree, 1 teaspoon pumpkin spice, 1/4 teaspoon salt and 1 teaspoon cinnamon (all spices also available there).
When this mixture came to a boil, I lowered the flame and covered it and let it simmer for 15 minutes.
Then, I added in 3 tablespoons molasses and 2 tablespoons coconut sugar (if you want yours to be unsweetened, you can skip this step)
I then spooned the kiribath into different bowls (that I picked up from Big Lots), and let them chill for 2 or so hours before enjoying with some coconut whipped cream piped on top.
However, I was in dire need of a decent pot to make it in so, last Friday night (since I was not procrastiwatching Grey’s) I figured I would stop by a Big Lots I was passing, and grab one.
Now it had been awhile since I’d shopped at a Big Lots, but Y’all, I was so not expecting to find what I did when I walked in! They had silicone spatulas that doubled as spoons, the cutest little bowls and cups, bakeware, cutlery, and food items (like rice and coconut milk for my kiribath), amidst the furniture, decor and frames! And all items were quite budget friendly! All of a sudden I remembered I needed baking trays and cooling racks and spatulas and Pyrex pie dishes and these green multi-shaped bowls! I thought these would be perfect to serve the Spiced Pumpkin Kiribath in as everyone could have whatever size portion they wanted – and I could customize each one’s sweetness accordingly as my mom doesn’t take any sort of sweetener in hers. Now, styles and assortments vary by store for all cookware, but at Big Lots, you sure don’t have to sacrifice quality for price!
I walked out of there, armed with all the bakeware, spatulas, cutlery and crockery I needed and it wasn’t till I got home that I realized I had forgotten to get the pot I went in there to get in the first place! 😯 Guess I know where I’m going to be this Friday night…
Spiced Pumpkin Kiribath
- 1 1/2 cups coconut milk
- 2/3 cup of water
- 3/4 cup of rice
- 2/3 cup of 100% pumpkin puree
- 1 teaspoon pumpkin spice
- 1/4 teaspoon salt
- 1 teaspoon cinnamon.
- 3 tablespoons molasses
- 2 tablespoons coconut sugar
- Optional - coconut whipped cream
Add to a pot over medium heat - 1 1/2 cups coconut milk, a 2/3 cup of water, a 3/4 cup of rice, a 2/3 cup of 100% pumpkin puree, 1 teaspoon pumpkin spice, 1/4 teaspoon salt and 1 teaspoon cinnamon.
Bring this mixture came to a boil,
Then lower the flame and cover it and let it simmer for 15 minutes.
Then, add in 3 tablespoons molasses and 2 tablespoons coconut sugar (if you want yours to be unsweetened, you can skip this step)
Spoon the kiribath into different bowls and let them chill for 2 or so hours before enjoying with some coconut whipped cream piped on top.
If you had to chose between shopping for cookware and binge watching Grey’s Anatomy – what would it be?
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