June 2, 2006

Filed under: Uncategorized — ros @ 1:02 pm

mung atta kiribath 

Ingredients

  • Half handful dry mung beans
  • 1 portion basmati rice ((2-3 handfuls dry rice)
  • ½ can thick coconut milk and 1/4 can water mixed
  • 1 clove garlic, sliced
  • salt and pepper

Method

1) Boil the mung beans in plenty of salted water until they are cooked, this should take 25-30 minutes.

2) Meanwhile, cook the rice in the coconut milk mixture with salt pepper and the sliced garlic. I suggest adding the liquid a bit at a time, until the rice is cooked, as you would for a risotto. This ensures you don’t have too much liquid. 

3)When the rice is cooked mix in the cooked mung beans and allow to rest and absorb any excess liquid. 

NB: Mung beans are optional !

1 Comment »

  1. Do you know the origin of Kiribath?

    Comment by kamala — June 8, 2007 @ 4:17 am

RSS feed for comments on this post. TrackBack URI

Leave a comment

In the aid of defeating SPAM Comments, please follow these instructions: