Kiribath with Lunu Miris (Coconut Rice with Sambal)

Spicy red onion sambal is spooned over diamonds of coconut rice in this Sri Lankan dish, served to commemorate new beginnings. While a mortar and pestle is traditionally used to pound the sambal, it also can be gently pulsed together in a food processor.

Calories

216

Carbohydrates

18g

Protein

21g

Potassium

261mg

Fiber

7g

Sugar

3g

Ingredients

Kiribath

1 ½ cups cups uncooked short-grain rice (such as kekulu haal, white Calrose, or white jasmine)
3 cups water, plus more for rinsing rice
2 cardamom pods (optional)
1 (13 1/2 -ounce) can coconut milk, well shaken and stirred
½ teaspoon kosher salt

Lunu Miris

2 cups finely chopped red onion, divided
1 ½ tablespoons finely chopped fresh red cayenne chile
2 tablespoons fresh lime juice, divided
1 ½ teaspoons kosher salt, divided
½ teaspoon Kashmiri chile powder or ¼ teaspoon cayenne pepper
¼ teaspoon ground turmeric
¼ teaspoon cracked black pepper

Direction

Make the kiribath

Place rice in a medium saucepan; add water to cover. Swirl rice to rinse, and drain. Repeat process twice, pouring off as much water as possible. Add 3 cups water and cardamom, if using, to rice; bring to a boil over high. Reduce heat to low; cover and cook until water is mostly absorbed, about 15 minutes.
Uncover rice; stir in coconut milk and salt. Cook over low, stirring often, until coconut milk is mostly absorbed and mixture is creamy and thick, about 5 minutes. Discard cardamom. Transfer rice to a platter or baking sheet; top with a piece of parchment paper. Spread rice into a 1 1/2-inch-thick rectangle; use a spatula to flatten top. Let cool at room temperature until set, about 5 minutes. Remove parchment paper; cut rice into 3-inch squares or diamonds.

Make the lunu miris

Place 1 cup onion in a medium bowl; set aside. Using a mortar and pestle, mash together fresh chile, 1 tablespoon lime juice, 1 teaspoon salt, chile powder, turmeric, and remaining 1 cup onion until mixture is crushed and well combined. Add to onion in bowl; stir in cracked black pepper, remaining 1 tablespoon lime juice, and remaining 1/2 teaspoon salt. Serve with kiribath.