Sri Lankan Milk Rice

11:30 am on 4 July 2011


  • 2 cups white rice
  • 3 cups water
  • 2 cups thick coconut milk
  • 2 teaspoons salt
  • 1 stick cinnamon


Put the rice and water into a pan and bring to a boil. Cover and cook gently for 10 minutes. Add coconut milk, salt and cinnamon stick, stirring well with a large fork. Cover the pan again and cook on a very low heat for 10-15 minutes, when all the coconut milk should be absorbed. Remove the cinnamon, cool slightly and serve.

John Hawkesby’s wine recommendation

Mish's Vineyard 2010 'The Gallery'.

Porters Estate 2010

Cabernet Franc
Crossroads Winery 2009

From Nine To Noon

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