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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  1. How amazing. I've never even heard of mung beans. I love visiting you because you always teach me something new.

  2. my mouth is watering!!very interesting and healthy dish..

  3. i think it looks beautiful too with all the subtle hints of color.

  4. This looks like an incredible dish my friend, loving the flavours in it :D
    Beautiful photography as always!

    Choc Chip Uru

  5. I can totally imagine how well the Sri Lankan Fiery Pork Curry would go with your milk rice. :)

  6. I'm learning do much from you and that display of curries is just too much!!!

  7. One of my favorite ways to cook rice nowadays is to cook the rice in coconut milk, but I've never added mung beans. Sounds like a very clever idea with tasty results! Have a wonderful weekend!

  8. Wow, you never cease to make me crave anything you make. I might very well make this tonight too! would it be good with the cashew curry? :)

    1. I would eat it with spicy curries like meat,fish or the deviled onions that I posted a while back. The cashew curry would not work well in my opinion. If you want to eat the cashew curry try it with fragrant yellow rice (also on the blog). :)


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