Recipe - Kiri Buth (Milk Rice)

250 g Rice
250 ml Water
375 ml Thick coconut milk
One half teaspoon Salt

Wash the rice and place in a pan with the water. Bring to the boil and
simmer until rice is soft. Add the coconut milk and the salt and mix well
with a wooden spoon. Gover the pan and simmer over a low flame until the
milk is absorbed. Place the rice on a shallow serving dish and flatten
smooth. Cut into diamond or square shapes. From "A taste of Sri Lanka" by
Indra Jayasekera, ISBN #962 224 010 0

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini