Thursday, September 6, 2012

Mung Bean Milk Rice (Mung Eta Kiri Bath)

Sri Lankan Kiri Bath (pronounced "kiree-buth", translates in English literally as "milk rice") is a traditional dish that is served and eaten during celebrations and auspicious occasions to mark and symbolize luck and happiness.  Most Sri Lankans start the first of every month (especially January 1st) with kiri bath for breakfast in hopes of starting the month and year off with good luck.  I have made the traditional rice dish before, but this time I decided to make it with Brown Rice add Mung Beans (Green Gram).  It tasted wonderful and both ingredients added loads of healthy benefits to the dish.  

1 cup white or brown rice (I used brown)
1 cup soaked mung beans
1 can coconut milk
salt to taste

 Step 1: Soak Mung Beans overnight in bowl of water. Drain and wash with rice.  Cook on stove or in rice pot with adequate water to cook both until tender. Rice and water is usually a 2 parts water to 1 part rice ratio.  I cooked it in the the rice pot.

Put rice into pot on the stove and add one can of coconut milk and salt to taste.   Cook on stove until rice and coconut milk fully combine and the rice has absorbed most of the coconut milk, This will have a stiff(rice pudding like) look. Eat right away as is or with meat curries and spicy onion dishes (see below).  You can also serve onto a platter allow to cool and cut into wedges. Enjoy.

  Curries to accompany Kiri Bath:



Deviled Onion Sambal- Sri Lankan (Spicy)


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