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sri-lankan

Kiribath Coconut Milk Rice with Spicy Onion Relish and Fried Egg

This simmered dish pairs short grain white rice with coconut milk, red onion and coconut oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast
Easy
Balanced Gluten free Vegetarian
300 kcal 2000 kcal
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Estimated macros per portion

14 g Protein
39 g Carbohydrates
52 g Fat
2 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 90g short grain white rice 117 kcal
  • 200g coconut milk 394 kcal
  • 80g water 0 kcal
  • 2g salt 0 kcal
  • 60g red onion 24 kcal
  • 10g green chili 4 kcal
  • 10g lime juice 3 kcal
  • 1g chili flakes 3 kcal
  • 5g coconut oil 44 kcal
  • 50g egg 72 kcal

Cooking instructions

  1. short grain white ricecoconut milkwatersalt
    Rinse the rice, then add rice, coconut milk, water, and salt to a small pot. Bring to a boil, then cover and simmer on low until the liquid is absorbed and the rice is very soft, 15 to 18 minutes.
  2. short grain white rice
    Mash and press the rice with a sturdy spoon until creamy and cohesive. Cover and rest 5 minutes, then press into a bowl to set briefly while you make the relish.
  3. saltred oniongreen chililime juicechili flakes
    Mix the sliced onion, green chili, lime juice, chili flakes, and a pinch of salt. Let it sit 5 minutes to soften.
  4. saltcoconut oilegg
    Heat the coconut oil in a nonstick pan and fry the egg to your liking. Season lightly with salt.
  5. red onionegg
    Slice or spoon the kiribath onto a plate. Serve with the spicy onion relish and the fried egg.

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