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Coconut Treacle Layered Milk Rice (Imbul Kiri Bath) – By Malsha – eLanka
Ingredients:
For the Milk Rice:
- 2 cups short grain white rice
- 2 cups thick coconut milk
- 2 tsp salt
- 2 ½ cups water
For the Coconut Treacle Mix:
- 800 g finely scraped coconut
- 2 cups treacle (coconut or kithul treacle)
- 3 cloves
- 2 green cardamoms
- Pinch of nutmeg powder
- Pinch of salt
Method:
1. Prepare the Coconut Treacle Mix:
- Pour the treacle and water into a deep pot and bring to a boil, stirring continuously.
- Add the scraped coconut and mix well.
- Add a pinch of salt, cloves, cardamoms, and nutmeg powder. Stir the mixture thoroughly.
- Once it thickens, remove from heat and set aside.
2. Prepare the Milk Rice:
- Wash the rice and place it in a medium-sized pot.
- Cook the rice over medium-low heat.
- Mix the salt with the coconut milk (use 2 cups of first-extracted milk if using coconut milk).
- Once the rice is about three-quarters cooked and the water has evaporated, add the coconut milk mixture.
- Stir well and let it cook on low heat for about 10 minutes, allowing the rice to absorb the milk.
3. Combine:
- Divide the slightly cooled milk rice into two portions.
- Using the first portion, spread an even layer of milk rice (at least 2 cm thick) onto a flat-bottomed dish.
- Evenly spread the coconut treacle mixture on top of the milk rice layer.
- Cover the coconut layer with the second portion of milk rice, ensuring the mixture is sealed on the sides.
- Work quickly before the milk rice cools down, as it will become sticky and harder to handle.
- Cut into blocks and serve with bananas for breakfast or tea.
Tips:
- You can use bowls or cups to create individual servings by layering the mixture, then unfold them onto a tray for presentation.
