Happy Sinhala and Tamil New Year- Aluth Avurudda!! This is a day to enjoy traditional foods so I wanted to share coconut milk rice (always served on auspicious occasions) stuffed with a delicious sweet coconut filling. I have not made this dish before for my children and I loved seeing their eyes light up when they tasted the milk rice with the hidden surprise of the sweetened coconut filling. I was given some wonderful Sri Lankan Ceylon Pure products to try the folks at
Gourmet World Market . I was fascinated by the amazing rice they gave me to try. This heirloom whole grain rice was grown over 2000 years ago and was a favorite of the royal courts in ancient Sri Lanka. So I hope you enjoy the New Year-
Suba Aluth Avuruddak Wewa!
Ingredients: Coconut Milk Rice- Kiri Bath
2 cups rice
4-5 cups of water
2 cups of coconut milk (fresh, can)
2 Tbs coconut cream (optional)
salt to taste
Ingredients Pani Pol:
1 1/2 cups Kithul Treacle
3 cups dessicated medium shred coconut
2 tsp vanilla
pinch salt
1 cup chopped almonds (optional)
Directions:
Step 1: Follow recipe for Pani Pol:
Recipe Here.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjvDaWNOK9gAUeWauxJG7onP8GxIZ3wfiayeBKhwWkppQrB1zWo6TbomPgw0LUlHnXN_pQgD2aua0ejOKsEPIiTj1V-OUMj2ET4Lp5KHjfvC8VGIz2LLFGE6of2szy1tq5r6VQV-vM3Ns/s1600/100_8843.jpg)
Step 2: Make the Coconut Rice by w
ashing the rice several times with water until the
water runs clear from the rice. Then in a large pot on high heat add rice and 4-5 cups
of water. Bring rice to a boil then reduce to a gentle simmer
(medium-low heat) and allow to cook for 20-30 minutes until almost all
the water is absorbed.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCJ7w5Anec8wXX50nQ4reFGl_MaGRS5NOJO9bSSK1yw-WijYg43W1z_2AED59Hii30lWzaHAM-amh4XsnfZWFhU0ktcG58CsMufe6TIDtUmjkyv14E67UDpJkcp-FmvIBlVE-gfSdqkac/s1600/100_8850.jpg)
In a separate pan simmer coconut milk with 2 coconut cream and salt to taste. Once water is absorbed in the rice, add heated coconut milk to rice. Mix all ingredients well and cook in at a low heat until the coconut
milk is fully absorbed. The rice should be very tender and the
consistency of the rice should be creamy (kind of like a firm rice
pudding).
Directions to Assemble Stuffed Coconut Milk Rice:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmuPHRKaONKmB-Feu_b_UCAj2m6ID-zAQGVIkhiCcMtDhqgvWglIhWEjjRzKliXUSZfkPlL7ZR2E_awIRQ1SvXnIucNJ1aKNizG3QTOolDSSERA4fmm7-Ms5K23meff71hHEFnF9ooPfs/s1600/100_8870.jpg)
On a serving platter lay out a single layer of the cooked coconut milk rice (kiri bath). Next layer the sweetened coconut (pani pol).
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtw-zv76PJDDyf4r_Jg5jG77smqzSlY6gLelsGHHj-_gbARwSAsfG9LIIBxcipAmpIkoXHNeipZULakfVpDFjT0jhOLMgy3NjCgZpnJ9FgPJoG8EHQ23CsuXjAj86HK1bGFSW8GJhuvh8/s1600/100_8873.jpg)
Finish off with another layer of the kiri bath rice. Slice and serve. To make individual portions of this you can follow the same steps with a small bowl and make sure to create a hole in center.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsoJ-5SbfwiPQO0l7j1Q0bnnhaWzVLzRz4X-ziV-H9s8TcgMVwF8Dx_vhTeIi7uKGa_OTowIdsh7lf-GhpDDX8MVsooWjG9rjLDdUVtrEq7dayjoB6FCfsBIfoQaQWHTQZalOg104lrJw/s1600/100_8868.jpg)
Fill in the hole with the coconut filling (pani pol) and cover with more coconut rice. Invert onto a plate and serve. Enjoy.
Some of the wonderful Ceylon Pure Products
Disclaimer: I was sent the above Ceylon Pure products to try out. I
was not financially compensated for this post. All opinions are
my own.
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.